Eggplant caviar for winter without sterilization
During the eggplant harvest season, I recommend preparing fragrant caviar for the winter. In winter, such a preparation will greatly diversify the diet and remind you of a warm summer. The recipe is simple and does not require additional sterilization. Basil gives caviar a completely unique taste.
Ingredients
- Eggplant - 5 pcs.
- Tomatoes - 2 pcs.
- Bell pepper - 2 pcs.
- Onion - 1 pcs.
- Garlic - 4 clove
- Basil - 1 bundle
- Water - 1 glass
- Vegetable oil - for frying
- Vinegar (9%) – 1 tsp.
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Wash the eggplants, cut them together with the peel into medium pieces. Sprinkle the chopped eggplant with salt and leave for 20 minutes to remove the bitterness.
Finely chop the onion, garlic and basil.
Cut the tomatoes arbitrarily, then pass through a meat grinder.
Peel the bell pepper from the seeds and stalks, cut into small cubes.
Fry the onion in preheated vegetable oil until golden brown, add garlic and chopped basil.
Send the chopped tomatoes to the onion in the frying pan, and after 5 minutes - Bulgarian pepper.
Put eggplants in the boiling vegetable mixture, pour in water, add salt and spices to taste. Mix everything well and simmer under the lid for 25 minutes.
A couple of minutes before cooking, add vinegar, mix.
If desired, hot caviar can be beaten with a blender to a puree state. In this case, after grinding, be sure to boil the caviar again for 2-3 minutes.
Pack the boiling eggplant caviar into sterile jars, roll it up, turn it upside down, wrap it up and leave it to cool completely. Store the cooled workpiece in a cool, dark place.
