Composition / ingredients
Cooking method
1. Eggplant and zucchini are washed, peeled, cut into small cubes.
2. Peel the onion, wash it, cut it into cubes.
3. We clean the Bulgarian pepper from seeds and partitions, remove the stems, wash them, cut them into cubes in proportion to the rest of the vegetables.
4. Peel the garlic from the husk, pass it through the press.
5. Tomatoes are washed, carefully cut into cubes.
6. And now we pour vegetable oil into the cauldron, send it to the fire. When the oil warms up enough, put the onion in the cauldron and fry until a light blush.
7. Then add Bulgarian pepper to the onion, fry it (the ingredients should be fried).
8. After the pepper, spread the eggplants, fry until soft, then add the zucchini. During frying, constantly stir the ingredients with a wooden spatula.
9. Last of all, add the tomatoes and keep on fire until the liquid boils away.
10. Wash the parsley, dry it, chop it finely with a knife and add it to the salad along with garlic. Salt at the very end, add ground red pepper to taste.
11. Hot caviar is laid out in clean sterile jars and hermetically rolled up with tin lids. We turn the jars upside down, wrap them with a blanket and leave them for a day, after which we transfer the blanks to the cellar.
I always leave a little to taste, because by the time the table is ready, a queue of my favorite "beggars" is going to be at the table ;)
Delicious blanks for you!
The calorie content of the products possible in the dish
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
- Young zucchini - 24 kcal/100g
