Eggplant caviar is one of the most favorite vegetable dishes of our compatriots. Self-cooked caviar is noticeably different from a factory-made product. When cooking homemade eggplant caviar, eggplants are used, which are stewed with onions, carrots, fresh tomatoes or tomato paste. You can use eggplant caviar as an independent dish or serve it as a side dish to various meat snacks.

Ingredients

To prepare homemade eggplant caviar, you will need: 2.5 kilograms of eggplant, 3 kg of fresh tomatoes, 2 kilograms of onions, 500 grams of sweet pepper and carrots, half a pod of red bitter pepper, 20-30 grams of greens, 100 grams of salt, 50 grams of sugar, about 800 grams of sunflower oil, 30 grams of 5% vinegar and 0.2 grams of ground black pepper.

Preparation

First you need to wash the eggplants, cut off the sepals and peduncle and cut them into cubes with a face of about 2-3 centimeters. Peel the onion and thinly slice it into circles. Also peel the carrots and sweet peppers, peel them from the seeds and cut them all into strips. Wash the tomatoes and cut them into small slices.

Next, you need to fry all the vegetables in sunflower oil.

First, add the onion to the hot oil and fry it until golden brown. After that, add the carrots, followed by the peppers and eggplant. Add sugar, salt, finely chopped red pepper and tomatoes to the fried vegetables. It is necessary to boil this mass for twenty-five minutes, stirring regularly. At the end, add a couple of tablespoons of vinegar and finely chopped herbs to the mixture, mix well.

Package the finished eggplant caviar in pre-prepared clean, dry jars, cover them with boiled lids and sterilize for about forty (for 0.5 liter cans)-50 (for liter cans) minutes. After sterilization, roll up the jars, wrap them in a thick cloth and let cool slowly.

Many people also like caviar made from peppered eggplant. It is also not difficult to prepare such caviar. First you need to remove the skin from the baked eggplant, add grated tomatoes and chopped eggplant flesh to the fried onion, then add salt, pepper, bay leaf and sugar, which will help to dampen the acid of the tomatoes.

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