Vegetable caviar
Description
A tasty appetizer for any gathering. A very wholesome and delicious dish that can be prepared very quickly and even canned for winter. You can use any seasonal vegetables; today I have a version with eggplants, zucchini, tomatoes, peppers, onions, carrots, and garlic. When the harvest is generous, I often make this kind of spread. I definitely recommend that you make vegetable caviar too; I'm sure you'll like the result. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Cut all the vegetables into roughly equal cubes. First, cut the eggplant, fry it, stirring occasionally until done, and set aside on a plate for now.
- 3
Step 3
Then, in the same pan, sauté the onion until soft.
- 4
Step 4
Add the carrots and cook everything together for about 3–5 minutes.
- 5
Step 5
Add the zucchini. If the zucchini is overripe, peel it and remove the seeds before slicing. Continue cooking for 5 minutes.
- 6
Step 6
Add the bell pepper and sauté the vegetables for a couple more minutes.
- 7
Step 7
Then return the fried eggplants, add peeled and diced tomatoes, garlic minced with a knife, salt and spices to taste. You can taste the mixture; if it’s too sour, add 1–2 pinches of sugar. Mix everything and cook for about 5 more minutes.
- 8
Step 8
At the end, if desired, add any seasonal fresh herbs. The vegetable caviar is ready.
- 9
Step 9
The appetizer is ready. Serve to the table.