Such vegetable caviar has a lot of uses - it can be eaten with a spoon, spread on sandwiches, added to sauces or stewed vegetables. A couple of jars of this preparation will definitely not hurt in winter, when getting fresh vegetables is still a task!
Ingredients
- Zucchini - 900 g
- Bell pepper - 1 kg
- Eggplant - 700 g
- Onion - 400 g
- Carrots - 300 g
- Tomatoes - 300 g
- Bay leaf - 2 pieces
- Sunflower oil - 50 ml
- Salt - 2 tbsp.l.
- Tomato paste - 3 art.l.
- Vinegar (9%) – 2 art.l.
- Garlic - 2 clove
Step-by-step cooking recipe
Cut the eggplants in half lengthwise and place them on a baking sheet. Put the pepper halves next to it, sprinkle everything with oil and bake for about 30 minutes at 190 degrees in the oven.
Peel the onions, carrots and zucchini. I also advise you to remove the bones from the zucchini for a uniform texture of caviar.
Pass onions, carrots and zucchini through a meat grinder, mix and simmer with sunflower oil for about an hour over medium heat. It is better to do it under the lid. And don't forget to stir occasionally.
Peel the baked eggplant and pepper. Pour boiling water over the tomatoes and peel them too. Put everything together through a meat grinder.
Mix both vegetable masses, add the bay leaf and cook for another 20 minutes.
Add chopped garlic, salt and tomato paste, boil for another 10 minutes.
Pour in the vinegar, mix the vegetable caviar, remove it from the heat and roll it into jars.
