Caviar from fried eggplants with tomatoes, carrots and peppers

A classic recipe for eggplant caviar. If you want to give it a more vivid taste and aroma, when extinguishing add to the vegetables crushed garlic.



Image source

Ingredients

• 1 kg of tomatoes;
• 4-5 tablespoons of vegetable oil;
• 1 kg of aubergines;
• ½ kg of onions;
• ½ kg of Bulgarian pepper;
• 200 g of carrots;
• 3-4 bunches of parsley;
• 1-2 tablespoons of salt;
• ½ teaspoon of vinegar essence - optional.
  
  

Preparation

Pour the tomatoes with boiling water, chill and remove the skins from them. In a frying pan, heat oil over high heat. Large pieces of unpeeled eggplant browned on both sides. Transfer them to a bowl.

Large cut onions, pepper and carrots, peeled from seeds. Fry from all sides until golden brown.

Chop the blender with all the vegetables and chopped greens. It is better not to achieve a uniform consistency. With small pieces of vegetables, caviar will look more interesting. Although it depends on your preferences.

Transfer the vegetable mass into a saucepan and simmer, stirring occasionally, on low heat for about 40 minutes. If you want the caviar to be even softer, cook for about an hour.

10 minutes before the end of cooking, add salt and mix thoroughly. If you plan to roll the roe for the winter, add the vinegar essence with the salt together with the salt.

---

Thanks for following. Hope you like the article.