Preparations of zucchini for the winter

Winter has come, as always – unexpectedly ... The hands themselves find food, which the further they go, the more they want – the body, in search of heat, is looking for calories. And it finds, especially if you managed to make preparations from zucchini for the winter and other vegetables in the summer. Personally, I love to cook from eggplants, separately from zucchini. And once I tried to cook caviar according to someone else's recipe. I liked it! To everyone – both family and guests, friends who sometimes just come to me on purpose – for tasting, as they say. And I'm not stingy. I try to preserve even more – so that there is enough for their share.

So, remove the stems from zucchini and eggplant, bake them over low heat in the oven, and then cool. Chop the pulp very finely. Onions will be cut and spasseruem in vegetable oil (I prefer to take oil on the market for these purposes – it is fragrant and delicious from grandmothers). And now it's the turn of the tomatoes – let's pour boiling water over them, remove the skin from them as soon as they cool down and save them in vegetable oil. Then we will mix everything and simmer until it is ready.

Is the caviar ready? Let's fill it with grated garlic with salt and vinegar. Do not tighten – immediately transfer to the prepared jars and twist. It can be sterilized if you do not like to add vinegar to the finished caviar.