The video is a recipe for eggplants for winter, hosted by Zuda from "The Kitchen with an Accent." Zuda explains that she's re-recording the recipe because the original video had poor quality and many viewers requested it.
The ingredients needed are:
* 5 medium eggplants
* 5 medium bell peppers
* 5 tomatoes
* 5 medium onions
* 5 cloves of garlic
* 1-2 hot peppers
* 4 teaspoons of tomato paste
* 2 carrots
* 60 grams of greens (cilantro, parsley, and basil)
* Vegetable oil
* 50-60 milliliters of apple vinegar
* Sugar
* Salt
The instructions are to:
1. Bake the bell peppers at 200-220 degrees for 40 minutes.
2. Cut the eggplants, carrots, and onions into cubes.
3. Sprinkle the eggplants with salt and let them sit for half an hour.
4. Squeeze out the moisture from the eggplants.
5. Fry the onions, carrots, and eggplants separately.
6. Peel the baked bell peppers and cut them into cubes.
7. Add the tomato paste, sugar, salt, and vinegar to the pan.
8. Combine all the ingredients and cook for at least an hour.
9. Add the greens and garlic towards the end of cooking.
10. Transfer the mixture to sterilized jars and seal them.
Zuda also shares some tips, such as using gloves when handling hot peppers and not overcooking the vegetables. She also mentions that she likes to add adjika to the dish, but it's optional.
The video ends with Zuda tasting the finished dish and expressing her satisfaction with the result. She also thanks her viewers for their support and encourages them to try the recipe.
Here are the key facts extracted from the text:
1. The recipe is for eggplants for winter.
2. The ingredients include 5 medium eggplants, 5 medium bell peppers, 5 tomatoes, 5 medium onions, 5 cloves of garlic, and 1 hot pepper.
3. The recipe also requires 4 teaspoons of tomato paste, 2 carrots, 60 grams of greens (such as cilantro, parsley, and basil), vegetable oil, and vinegar.
4. The bell peppers are baked at 200-220 degrees for 40 minutes to make them soft and easy to peel.
5. The eggplants are cut into cubes and salted to remove excess moisture.
6. The carrots are cut into small cubes and fried separately.
7. The onions are fried until they are soft and slightly golden.
8. The tomatoes are peeled and ground into a sauce.
9. The sauce is mixed with the fried onions, carrots, and eggplants, and then seasoned with salt, sugar, and vinegar.
10. The mixture is cooked for at least an hour, stirring occasionally, until the flavors are well combined.
11. The dish is served hot, garnished with fresh greens and garlic.
12. The recipe makes 3-4 jars of 700-800 ml each.
13. The jars must be sterilized before filling with the hot mixture.
14. The lids are not sterilized in the oven, but rather in boiling water for a few minutes.
15. The recipe is a continuation of the channel's previous recipes, which have been well-received by viewers.