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Recipe for: Homemade Lutenica from a Family Recipe Passed down from Generation to Generation!
Required products:
5 kg. red peppers (pre-washed and de-seeded)
3 kg. tomatoes (pre-washed)
2 kg. eggplant (pre-washed)
1.5 kg. carrots (pre-peeled)
700 ml. oil
3 tablespoons of sugar
100 grams of honey (or about 5-6 tablespoons)
4 tablespoons of salt
Method of preparation:
Pierce the eggplant in several places with a knife or fork so that it does not crackle during baking.
Bake the eggplants on a pepperoni cake.
While the eggplant is baking, cook the carrots until fully cooked.
Bake the peppers in a pepperoni.
Peel the roasted eggplants and peppers.
Clean and cut the tomatoes into large pieces suitable for the meat grinder.
Grind the tomatoes in the meat grinder.
Also grind the peppers, eggplant and carrots.
Pour oil into a pot and wait for it to heat up.
Add the ground tomatoes and cook for 30 minutes or until they have tripled in size.
Add the mixture of ground peppers, eggplant and carrots. Continue to cook for another 30-40 minutes on low heat.
Add the sugar, salt, honey and a little oil. Stir.
Continue to fry the lutenica for about an hour and a half on low heat, periodically stirring and adding less oil.
Lutenica should absorb all the oil.
When a path forms after the whisk, the lutenitsa is ready.
Taste the lutenica and adjust the seasoning if necessary.
Fill sterilized jars with the hot lutenica.
Close the jars with caps and tighten them tightly.
Place the jars in a pot with a cloth on the bottom, add water (a finger above the lids) and boil for 20 minutes.
Remove the jars and turn them upside down.
Allow them to cool well and store in the cellar in a dark and cool place for the winter.
Bon appetit!