Composition / ingredients
Cooking method
Wash the eggplants, peel them, and cut them into small cubes. Put in a bowl, sprinkle with salt, leave for 20 minutes, then squeeze out the juice and fry the vegetables in sunflower oil (take two thirds) until soft.
Peel the carrots and onions, cut into cubes, fry in the remaining sunflower oil until the onion is transparent and the carrots are soft.
Wash the pepper, cut out the seeds, chop the vegetable into cubes. Add pepper to carrots and onions, fry for another 5 minutes.
Meanwhile, wash the tomatoes, dry them with a paper napkin, and cut them into cubes as well. Send it after the pepper, simmer for 7 minutes and pour in the vinegar.
Add fried eggplants to the vegetables, add salt, pepper and mix.
Peel the garlic, chop it finely, add it to the caviar. Simmer for 5 minutes, then spread out in dry sterile jars and roll up with boiled lids.
The blanks should be covered with a warm blanket and kept in the room until completely cooled, only after that they should be transferred to a permanent storage place.
Leave some caviar and treat the family, because surely a queue has already formed at the stove)
Bon appetit and good mood!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
