Eggplant and Bell Pepper Lecho with Tomatoes for Winter
The most appetizing, aromatic, beautiful, and delicious! Eggplant and bell pepper lecho with tomatoes turns out incredibly tasty and vibrant. It can be served as a side to potatoes, meat, and poultry. With a slice of freshly baked bread or a white loaf, this lecho disappears in no time!
Updated : 17 March, 2026
Easy
About 30 min.
Ingredients
1500 grams
Eggplant
800 grams
Tomato
500 grams
Bell pepper
500 grams
Carrot
500 grams
Onion
7
Garlic
1 cup
Vegetable oil
100 milliliters
Vinegar
100 grams
Sugar
2 tablespoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make eggplant and bell pepper lecho with tomatoes for winter? Prepare all the ingredients. This winter preserve is especially delicious when made from seasonal vegetables. Wash all the vegetables thoroughly in advance and dry them.
Step 2
Peel the tomatoes. To do this, make a cross-shaped cut on each tomato.
Step 3
Pour boiling water over the tomatoes and leave them for 2-3 minutes.
Step 4
Then place the tomatoes into cold water. Because of the sudden temperature change, the skins will come off easily without much effort.
Step 5
Grind the tomatoes using a meat grinder or blend them with a blender. If you have neither a blender nor a meat grinder, you can use a coarse grater. In that case, peeling the skins is not necessary - simply cut each tomato in half and grate it.
Step 6
Sterilize the jars and lids in any way that is convenient for you. I usually sterilize them in the oven: place the clean lids and jars into a cold oven, set the temperature to 180-190 °C, and leave them for 20-30 minutes.
Step 7
Peel the carrots, onions, and garlic, and trim the ends of the eggplants. Rinse all the vegetables under cold running water.
Step 8
Grate the carrots using a coarse grater, and slice the onions into thin half-rings.
Step 9
Cut the bell peppers in half, remove the seed cores with the seeds and the stems. Slice each pepper into half-rings.
Step 10
Cut the eggplants into small sticks or medium-sized pieces, as shown in the photo. If you like, you can peel the eggplants beforehand, but I usually don’t.
Step 11
Pour vegetable oil into a cauldron or a large frying pan, place it over medium heat, and wait until the oil heats up. I prefer making lecho in a cauldron because, in my opinion, the eggplants turn out richer in flavor and tastier. Add the carrots and onions to fry and reduce the heat. Stir occasionally so the vegetables don’t burn, and cook for about 7 minutes.
Step 12
Add the eggplants, bell peppers, and tomatoes to the cauldron.
Step 13
Then add the salt and sugar.
Step 14
Gently mix everything and wait until it comes to a boil. Reduce the heat to low and simmer the vegetables for about 30 minutes. Important: the lecho should be gently simmering the entire time; if it is not, increase the heat under the cauldron.
Step 15
Add the pre-chopped garlic to the lecho. You can grate it on a fine grater or press it through a garlic press. If you don’t like the taste of garlic in the finished dish, you can omit it entirely. Pour in the vinegar and mix everything well. Simmer for another 10 minutes. Taste the eggplants and check if there is enough salt, sugar, and vinegar. If any ingredient is lacking, add more according to your taste.
Step 16
Place the prepared lecho into sterile jars and seal them with sterile lids.
Step 17
Turn the jars upside down and wrap them with a towel or a warm blanket. Leave them at room temperature until completely cooled, then move them to a cellar or to the bottom shelf of the refrigerator for longer storage.
Step 18
A wonderful and very tasty appetizer is ready!
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