Caviar from zucchini and eggplant for winter
When there is no time to cook lunch, a jar of vegetable caviar helps out a lot. And it is not necessary to buy it, because it is so easy to cook delicious canned food! I share a proven recipe for caviar from zucchini and eggplant.
Ingredients
Step-by-step cooking recipe
Peel the eggplant, cut into cubes and pour salted water for 15 minutes.
Chop the zucchini, tomatoes, parsley and peeled onion.
Heat the oil in a deep cauldron, add the onion and fry until golden brown.
Add zucchini, eggplant and simmer for 20 minutes, stirring occasionally.
Add tomatoes, parsley and cook for another 10 minutes.
Puree the mass with an immersion blender until smooth.
Add salt, pepper, squeeze garlic through a press and warm everything together for 5-7 minutes.
Pour in the vinegar, mix and immediately put it in clean jars. Roll up and turn upside down.
