A delicious snack for winter get-togethers. Baked eggplants give this appetizer an unusual taste. You will definitely write this recipe in your cookbook, you just need to cook it once.
It is necessary
- - 1.5 kg eggplant,
- - 500 g bell pepper,
- - 600 g tomato,
- - 500 g onions,
- - 100 g of vegetable oil,
- - 30 g of salt,
- - sugar to taste,
- - 20 g of vinegar.
Instructions
Step 1
Rinse the vegetables and pat dry with a clean kitchen towel. Use a fork to make punctures in the eggplants (in 2-3 places), wrap them in foil and put them in a preheated (200 degrees) oven for half an hour.
Step 2
While the eggplant is baking, peel 500 grams of onions. Peel the tomatoes and peppers from the stalks, peel the peppers from the seeds. Cut vegetables into medium cubes.
Step 3
Heat vegetable oil or sunflower oil in a saucepan, fry the onion cubes (8 minutes). Do not fry the onion, it should be soft. Add bell pepper cubes to the onion, continue to fry for another five minutes. Then add tomatoes to vegetables, stir, reduce heat to low and simmer for another 20 minutes.
Step 4
Remove the eggplant from the oven, remove the foil, peel and transfer to a colander. After the liquid drains from the eggplants, cut them into large cubes. Place the eggplant cubes in a saucepan with vegetables, stir and simmer for another 30 minutes. Stir gently from time to time.
Step 5
Season with salt, add some sugar if desired. Pour in the vinegar, mix and place the eggplant caviar in the prepared jars, tighten the lids, turn over, cover with a blanket and leave to cool. After 24 hours, the caviar can be transferred to the pantry for storage.
