Eggplant caviar for the winter is the most delicious
0
2656
Kitchen
Russian
Calorie content
46 kcal
Portions
4 l.
Cooking time
1 d.
Proteins *
0.6 g
Fats *
2.1 gr.
Carbohydrates*
7.7 g
Eggplant caviar, in comparison with squash, is richer in taste. It has a light mushroom flavor, which only adds to its charm. Hot pepper can be put in 2 times less, then the appetizer will become more tender.
Ingredients
Cooking process
Peel the onion, wash and cut into small cubes. Peel and rinse the bell peppers and chili peppers. Chop the sweet peppers into cubes, just finely chop the hot peppers. Peel the carrots, rinse and rub on a coarse grater. Cut the tomatoes into cubes. Drain the eggplants, rinse with fresh water and squeeze the vegetable cubes from the water.
Heat vegetable oil in a wide frying pan, put eggplants on it and fry well. Place the fried vegetables in a deep saucepan. Pour more oil into the pan in which the eggplants were fried, fry the onions in it. Add the onion to the eggplant saucepan. Fry in turn the carrots, bell peppers, stew the tomatoes. Add everything to the eggplant in a saucepan.
Stir the contents of the pan. Add hot peppers, granulated sugar and salt to the vegetables. Set the caviar on low heat, cook for another 40 minutes after boiling, remembering to stir. In 8-10 minutes. before the end of cooking, pour in the vinegar. If the workpiece is still liquid, it must be brought to the desired density by holding it on the stove for a little longer.
Bon Appetit!