Uncle Ben's (Uncle Ben's Sauce)

Uncle Ben's (Uncle Ben's Sauce)
Category: Blanks
Ingredients
Eggplant (zucchini) 2 kg
tomatoes 2.5 kg
sweet bell pepper 1 kg
garlic 200 g
salt 2 tbsp. heaped spoons
sugar 200 g
odorless vegetable oil 200 g
table vinegar 9% about 100g
Cooking method

Twist the tomatoes and garlic through a meat grinder. Peel and cut the eggplants into small cubes, pepper, as you like, I cut into short strips.
In a large dish with a volume of at least 5 liters (I have a cauldron) put the tomato juice, bring all the spices, except for garlic, to a boil, lay the eggplants and cook, stirring occasionally, for 30 minutes. Then add the bell pepper, garlic and cook for another 20 minutes. We put the cooked sauce in sterile jars, roll it up, wrap it until it cools.
The amount of salt, vinegar and sugar can be adjusted to taste.

The dish is designed for 4.5 liters
Cooking time: three hours
Note
If the sauce is cooked under the lid, it will be thinner. As a basis, you can take eggplant, zucchini, or a mixture of them. The weight of the products is given in pure form.

Spicy cranberry sauce (Lika)

Pepper sauce (mca)

Potato sauce for fish (Gasha)

Thank you, I will! I eat vegetables, summer and autumn are my seasons. (like, I signed up)

shl. Flax, the recipe was obtained by the corporation itself, through industrial espionage?

Yeah, a friend has a husband like James Bond

Yeah, a friend has a husband like James Bond

and you are a Bond girl ...

And I liked their sweet and sour sauce with pineapple (Chinese, like).

And just now on the say7 forum, I found the same recipe, but based on pumpkin instead of zucchini. I made one can not for seaming, but so devour eat (disposal of a huge pumpkin). It turned out superbly. The same lecho, only in profile with pumpkin. The taste of pumpkin is not heard there, but the lecho itself is obtained due to the pumpkin a lot. That's the math. From here, who is interested - 🔗.

[Lozja]

I can't vouch for the authenticity of the recipe
My friend lives in a place where eggplants, peppers and tomatoes are planted in thousands of bushes and, accordingly, periodically throws me new recipes. I've been cooking it for eight years, well, very good.
Lozja, I don't really like pumpkin in any form, except for the filling in placinas. So cook from whatever you like and eat with pleasure.

Aha! Gotcha ... Now, come on ...

[Irus]

Aha! Gotcha ... Now, come on ...

You, Irus, besides, without hysteria, this is winter food, the pumpkin has not yet ripened, Moldovans here fried and baked them. Masters in this business. Plachinda is called. And I am so, journeyman

No, well, sho, in the summer, do not eat plachinda? So it's been 4 days since autumn ... And I have a pumpkin ... Sweet. I bake pies with her, like Ossetian ones, but it's not that ...

No, well, sho, in the summer, do not eat plachinda? So it's been 4 days since autumn ...

Irchik, I love you

hear here, our Lyudmilka (from Moldavia) gave me recipes for authentic Moldavian cuisine. Look here, in the middle of the page approximately to the end, don't stop on the meat, if you want meat, it's not winter yet. Winter Meat, Uncle Ben's Zucchini and Eggplant

🔗

[IRR]

IRR, round there-placinas, long-twists.
A cool topic, she prepares, just like in my homeland - we have a lot of Moldovans there, the border is not far away, and Les Gomin's "Calvary", if I am not mistaken in the author's name, is written nearby.

I cooked it in a slow cooker, took half of the vegetables. The tomatoes and peppers were yellow, the eggplants were white (in the sense of the variety). I didn’t even peel the eggplants: I wasted this requirement according to the recipe ...I added half a lemon, chopped it together with the crust, so I didn't pour the vinegar. But in a rich way she poured dry adjika (mush, if not spicy, does not eat canned vegetables). Milk porridge / Soup / Baking program, the program lasted 1 hour. The sauce turned out to be thick - not even quite a sauce, but sote. Tasty - amazing !! And beautiful in its own way. Thanks for the recipe. Tomorrow I'll cook it again, try it with peeled eggplants and cut them even smaller. (The recipe is room for variation.)

[himichka]

himichka, thanks and from this year!

Girls, did anyone try to do it without vinegar?

[jenyasan]

jenyasan,

I added half a lemon, chopped it together with the crust, so I didn't pour the vinegar.

And this year I cooked it without lemon too - tomatoes themselves give acid; ok, delicious.

Girls, has anyone tried to do without vinegar?

I think you can acidify it with citric acid.
Thanks for the feedback ladies! One of these days I will close it too. We have terrible dryness, everything is on fire, vegetables will go away quickly.

Thank you very much for the recipe! Delicious! This year we are preparing for winter in full ... We have already rolled 3 servings of this sauce, well, we really liked it)))

Thanks for the detailed recipe. I was just looking for something similar, with zucchini
She closed several jars. There is a little left, I tried it - mmmm how delicious it is !!!!

For the third year now, I have been making eggplant sauce according to this recipe - it turns out great! It is prepared quickly and easily, stored in the apartment without any problems, the taste is delicious.