Zucchini Caviar with Eggplant
Description
A canning recipe without unnecessary complications. Below I’ll go into more detail. Jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
Prepare all ingredients. Wash all vegetables in advance and pat dry.
- 2
Step 2
Cut the eggplant into cubes. Transfer to a deep bowl, season with salt, and mix. Let stand for 10–15 minutes.
- 3
Step 3
Then drain off the liquid that has been released and squeeze the eggplants.
- 4
Step 4
Score a cross on the bottom of each tomato, blanch in boiling water for a couple of minutes, then rinse under cold water. Peel the tomatoes and remove the cores.
- 5
Step 5
Blend the tomatoes in a blender until smooth puree, or pass them through a meat grinder.
- 6
Step 6
Peel the carrots. Remove the seeds and stem from the bell pepper. Dice the carrots, zucchini, onion, and bell pepper into uniform cubes. Press the garlic through a garlic press.
- 7
Step 7
In a skillet, sauté the onions and carrots until golden.
- 8
Step 8
Separately sauté the eggplants with zucchini for about 5 minutes until tender.
- 9
Step 9
Transfer the prepared vegetables to a deep pot with a thick bottom.
- 10
Step 10
Pour in the crushed tomatoes, add the bell pepper and garlic.
- 11
Step 11
Bring to a boil and simmer over moderate heat for 30 minutes.
- 12
Step 12
Then add salt, sugar, and vinegar. Heat for another 5 minutes.
- 13
Step 13
Spread the hot caviar into clean sterilized jars.
- 14
Step 14
Tighten the lids securely and turn the jars upside down. Wrap them in a towel and leave until completely cooled. After that, the caviar can be moved to a cool place for storage.
- 15
Step 15
Zucchini caviar with eggplants is ready!