5000 g red meaty peppers
1000 g eggplant
1 tbsp salt
2 tbsp vinegar
700 ml oil
salt, pepper, horseradish, sugar



Peel the peppers, clean eggplant and cut into smaller pieces.
Boil in lot of salty and acid water (add salt and vinegar) until soft.
Strain and let everything cool.
Chilled peppers and eggplant grind fine and put into large pan.
Add oil and cook stirring often, until eveything turns into cream.
At the end, add salt, pepper, horseradish to taste, pinch of sugar and preservative.
Pour hot into hot glass jars and leave at room temperature to cool slowly.
Close with lids.