Maligano

Preparation steps

• Peppers are always bought when the first ones come out because they are of the best quality and the first ones harvested in the second and third harvest are smaller. Wash and roast the peppers well on all sides and put them in nylon bags to make them easier to peel later.
• Wash the blue eggplant, cut it and try not to make each one bitter, then arrange it in a baking tray and bake in the oven at 200c until soft but not much for about 30 minutes. Peel it and put it in a colander overnight to drain.
• Peel a squash, grate it and squeeze the juice.
• The next day we grind the peppers on a meat grinder.
• We also grind blue eggplant, I baked it as I picked it from the garden strainer and put it in the fridge to make my job a little easier.
• In the sieve we first put oil to heat (if you make one dose put less oil I did three doses at once and put 2 l of oil) when it warms up then we put ground blue eggplant and fry for 40 minutes.
• Minced peppers, the amount is the same as there are peppers, so is blue eggplant.
• I add peppers.
• Mix everything nicely and immediately add sugar and vinegar and other oil.
• When we have mixed everything nicely, reduce the heat and fry on low heat for 2 and a half hours because it can spray.
• Towards the end, take a little malignant into a plate and add mustard and mix it with a fork.
• Add the mustard in a skillet and fry for a few more minutes and try to add salt to taste.
• In my opinion, it's over when there are holes in the jar, I fry it until it thickens nicely, so I take it out a little in the jar and if there are no holes, I fry more.
• Place the jars in a baking tray and preheat to 150 c in the oven.
• Place the warm malignant in warm jars.
• As you fill the jars, close them immediately and wrap them in some kebence and it will stand for about two to three days until it cools down.
• For me, the sweetest part of this story is called a malignant throwing on a sickle with bread.