Paprika-Sülze

Ingredients

• 6 bell peppers (red and yellow)
• 120 ml olive oil
• 2 Garlic cloves
• 2 Eggplants
• Salt
• 2 Zucchini
• pepper (ground)
• 1 onion
• 1 tbsp Tomato Paste
• 400 ml Vegetable broth
• 400 g pure tomatoes
• 1 tbsp fresh chopped thyme
• 1 tbsp fresh chopped parsley
• 2 tsp agar-agar

Instructions

1. 1.

   Preheat the oven to grill mode.

2. 2.

   Wash, halve, and clean the bell peppers. Place them cut side down on a greased baking sheet. Grill under high heat until the skins blister. Remove from the oven, cover with a kitchen towel, and let cool. Then peel off the skins and slice the pepper halves into wide strips.

3. 3.

   Peel the garlic cloves and press them into a small bowl. Mix with 5 tbsp oil. Wash and clean the eggplants, then cut them lengthwise into slices about 1 cm thick. Salt and let sit in water for about 10 minutes to draw out bitterness. Wash and slice the zucchini similarly. In a hot grill pan, brush each portion lightly with oil and sear each side for 2–3 minutes until golden brown. Remove from the pan and place on a platter. Brush each piece with garlic‑oil, salt, and pepper. Prepare all zucchini in this way and do the same with the dried eggplant slices.

4. 4.

   For the tomato sauce, peel and finely dice the onion. In a pot, sauté it in 1 tbsp hot oil until translucent. Add the tomato paste briefly, then deglaze with 350 ml broth. Add the pure tomatoes and let the sauce simmer for about 15 minutes. Then stir in thyme and parsley, seasoning with sugar, salt, and pepper to taste. Mix agar‑agar with the remaining broth and stir into the sauce. Cook together for 2–3 minutes, perform a gel test, then remove from heat.

5. 5.

   Line a loaf pan with plastic wrap, letting the edges overhang. Spread a thin layer of sauce on the bottom and lay a vegetable layer on top, e.g., bell peppers. Brush with more sauce and add another vegetable layer. Continue layering until all ingredients are used. If the sauce thickens too quickly, warm it briefly between layers. Finish with a final layer of sauce, cover the Sülze, and let cool. Refrigerate for at least 5 hours, preferably overnight, to set completely.

6. 6.

   To serve, pour the Sülze out of the pan, remove the plastic wrap, and slice into portions.