Vegetable paste

1456046_originalTry this juicy and flavourful bell pepper, tomato, eggplant, and onion paste. You can eat it just after cooking or preserve the paste and open a jar in winter and enjoy the taste of stewed piquant vegetables.


  • 1 kg (2,2 lb) eggplant
  • 500 g (1,1 lb) bell pepper
  • 500 g (1,1 lb) bulb onion
  • 1 kg (2,2 lb) ripe tomato
  • 150 g (0,33 lb) apple
  • 1 chili pepper
  • 200 ml vegetable oil
  • 1 tsp sugar
  • ground black pepper – to taste
  • salt – to taste


Preheat sunflower oil in a frying pan. When steam appears add peeled and finely chopped onions. When the onion gets golden color (in no case it should be overdone) add chopped tomatoes. Cover the frying pan with a lid and continue to stew tomatoes over medium heat. Stir the ingredients from time to time. Wash eggplants and dice them (you don’t need to peel the vegetables). Wash bell peppers and peel them. Chop the peppers. Peel and grate apples. Add the prepared ingredients to the pan and stew them over low heat. Stir the paste frequently. When the eggplants become soft, open the pan in order to let extra water evaporate. Peel a hot pepper and add it to the mass. Cook the paste over low heat until you get necessary thickness. Add ground black pepper and sugar at the end of stewing.

Serve the vegetable paste as garnish. If you want to preserve it for winter, then pour the hot vegetable paste in jars and cork them up hermetically. Sterilize the jars for 20 minutes. If you get very thick paste you may omit the process of sterilization.

Enjoy your meal!

Do you have a favorite Ukrainian recipe for eggplant paste? If so, please let us know in the comments below or write us an e-mail.