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Simple Finger-Licking Eggplant Caviar for Winter

A delicious preserve without a drop of vinegar — give it a try! I like to put up my winter preserves without vinegar; it's healthier and, to my taste, better. It's also fine to serve to kids — not the littlest ones, of course, but the older ones. Give it a go!

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Simple eggplant caviar for the winter will lick your fingers
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 6 % 1 g
Fats 41 % 7 g
Carbohydrates 53 % 9 g
94 kcal
GI: 67 / 0 / 33
  • How do you make simple finger-licking eggplant caviar for winter?
    1. Cut the washed eggplant into cubes, sprinkle with salt, and let sit for half an hour, then squeeze out the moisture.
    1. Meanwhile, peel and dice the onion. Seed the bell pepper and dice it too. Peel the carrots and grate them on a coarse grater. Cut the tomatoes into cubes.
    1. Fry the eggplant for 10 minutes in half of the vegetable oil.
    1. In the other half of the oil, fry the onion, carrot, and bell pepper (10 minutes), then add the tomatoes, stir, and cook for another 5 minutes.
    1. Combine the contents of both skillets, season with salt and pepper, and add the sugar and the tomato paste (thinned with the water beforehand).
    1. Set the mixture over low heat and simmer for 15 minutes, adding the chopped garlic a minute before the end.
    1. Spoon the caviar into sterilized pint (half-liter) jars and rest the lids on top.
    1. Process the caviar for 10–15 minutes: line a large pot with a towel, set the jars of caviar on it, add water up to the shoulders of the jars, wait for it to boil, and start timing from there.
    1. Seal the jars with lids, turn them upside down, and cover them with a blanket for a day.
  • Happy, delicious canning!
  • For how to figure out the number of jars you'll need, why jars sometimes burst and how to prevent it, plus more tips and tricks, see our article on canning for winter.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • 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
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Ground red pepper - 318  kcal/100g

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