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Blue caviar for winter

Eggplant Caviar for Winter Canning

A bright vegetable spread to put up for winter — you have to try it! The best part about this eggplant caviar is that when you crack open a jar in the cold months, you get a stand-alone appetizer that also doubles as a terrific side for almost any hot or cold main dish. It has a deep, layered flavor thanks to all the vegetables that go into it — the rich taste of fall produce carries straight through to the finished spread.

MariaS

Recipe author

Composition / ingredients

Servings:

Eggplant

Tomatoes

650

Onion

300

Bell pepper

450

Carrots

450

Salt

1.5

Sugar

0.5

Vegetable oil

150

Vinegar

1.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 42 % 5 g

Carbohydrates 50 % 6 g

69 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

To make eggplant caviar for the winter, get out your eggplant, tomatoes, onions, sweet bell peppers, and carrots. You'll also need salt, 9% vinegar, granulated sugar, and a neutral (odorless) vegetable oil. For spices, a little ground black pepper and ground paprika are nice additions.
Step 2:

Wash the eggplant, trim off the ends, and cut the flesh into cubes. Toss with salt and let sit for 15–20 minutes to draw out any bitterness. Rinse under running water, then let the cubes drain and dry off a bit.
Step 3:

Heat 2 tablespoons of vegetable oil in a skillet and fry the eggplant until lightly browned and slightly softened.
Step 4:

Transfer the fried eggplant to a large pot.
Step 5:

Peel the carrots and shred them on a coarse grater. Fry in 2–3 tablespoons of oil until soft, then add them to the pot with the eggplant.
Step 6:

Do the same with the sweet bell peppers: wash, seed, and cut the flesh into squares, lightly fry, and add to the pot with the rest of the vegetables.
Step 7:

Only the onion is left. Same routine: peel, dice, fry, and combine with the vegetables.
Step 8:

Add the salt, sugar, and spices to taste. Stir and simmer for about 40 minutes. The vegetables should turn soft, meld together, and take on the texture of a spread. Right at the end, stir in the vinegar.
Step 9:

Ladle the hot caviar right away into sterilized jars (this batch makes about 2 to 2.5 liters). Seal immediately with sterilized lids, turn the jars upside down, wrap them in a towel, and leave to cool completely.