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➠ Eggplant caviar for the winter without vinegar

Eggplant caviar for the winter without vinegar

2185

Kitchen Russian

Calorie content 41.2 kcal

Portions 7 p.

Cooking time 90 minutes

Proteins * 1.3 gr.

Fats * 2.1 gr.

Carbohydrates* 5.5 gr.

Eggplant caviar for the winter without vinegar

Content

Delicious eggplant caviar can be cooked without vinegar. Such caviar is perfectly preserved throughout the winter and is suitable for those for whom vinegar is contraindicated for any reason. For caviar, vegetables with defects are suitable, which can be simply cut out and then only the high-quality part is used. This is a great way to dispose of vegetables that are not suitable for other harvesting.

Ingredients

Eggplant 3.5 kg Fresh tomatoes 3.5 kg Bell pepper 2 Kg Onion 1 kg Sunflower oil 300 ml. Salt 2 tsp Ground black pepper taste

Cooking process

Wash the eggplants thoroughly, cut off the stalk. We wash the tomatoes. My bell pepper, free from seeds and stalks. Peel the onions and wash them. All vegetables are allowed to dry from excess moisture after rinsing. If vegetables have defective parts, we must cut them off.

Cut the onions into small cubes. Heat vegetable oil in a deep frying pan and pour chopped onion into it. Fry it at a medium temperature until transparent.

While frying the onion, cut the bell pepper into small cubes.

Cut the eggplants into pieces proportional to the pepper. Pour the chopped eggplant and pepper to the onion and stir.

Add salt and continue to fry everything together over medium heat.

Vegetables should become soft, slightly reduced in volume and evaporate some of the moisture.

Cut the tomatoes into small pieces and add to the vegetable mass.

After adding the tomatoes, simmer the caviar for about an hour. It is important that all moisture evaporates and the mass becomes thick. The closer to the end of cooking, the more often you need to stir the caviar to avoid burning. Add additional salt to the caviar if necessary. Ten to fifteen minutes before readiness, add black ground pepper to the vegetable mass.