Zucchini Caviar with Eggplant for Winter
Description
In our family, eggplant caviar isn't very popular, but zucchini caviar goes over wonderfully. And this one is also great to eat in winter — zucchini caviar with eggplants. So in the fall we prepare zucchini and eggplants for canning. The recipe is very simple; there are no particular difficulties in it. However, this recipe does not call for adding vinegar, so we play it safe and sterilize the caviar in jars before sealing them. I'm sharing the recipe with you —
Instructions
- 1
Step 1
Let's start with the eggplants. Wash them well and put them in a pot with cold salted water. Cook over medium heat for 15 minutes. Then cool the eggplants, peel them, and dice them finely.
- 2
Step 2
Peel the carrots, wash them, and grate on a coarse grater.
- 3
Step 3
Peel the onion and dice it into small cubes.
- 4
Step 4
Cut the tomatoes into small cubes as well.
- 5
Step 5
If the zucchini are young, you can leave the seeds and skin on, but with older ones, remove both the skin and the seeds. Cut the zucchini into cubes.
- 6
Step 6
Peeled garlic can be pressed through a garlic press or finely chopped with a knife.
- 7
Step 7
Next, mix the carrots, onions, tomatoes, and zucchini in a pot. Add vegetable oil and sauté over medium heat for 7–10 minutes.
- 8
Step 8
Then add the garlic and eggplants to the pot and season with salt.
- 9
Step 9
Mix everything well, wait until the roe comes to a boil, then simmer for another 40 minutes over low heat, stirring occasionally.
- 10
Step 10
Transfer the boiling caviar into jars, cover with lids, and pasteurize for 30 minutes if using liter jars and for 20 minutes if using half-liter jars. Then seal the jars and set them aside to cool.