October is the time when the last harvest is harvested in greenhouses and in the garden: overripe eggplants, red peppers, large tomatoes. I no longer want to carry them home in buckets, but throwing them away is not an option. But they produce rich, aromatic caviar that does not need to be rolled into jars with vinegar or sterilized for hours. It is prepared in one step and stored in the cellar or pantry until spring.
What you will need:
Eggplants – 1.5 kg
Sweet pepper (preferably red) – 1 kg
Tomatoes – 800 g
Onions – 300 g
Garlic – 4-5 cloves
Sunflower oil – 100 ml
Salt – to taste
Black pepper – ½ tsp.
Clean jars with screw caps – 4–5 pcs. 0.5 l each
How to cook:
- Cut the eggplants into cubes, sprinkle with salt and leave for 20 minutes to remove the bitterness.
- Rinse and squeeze lightly.
- Peel the peppers, remove the skins from the tomatoes, peel the onions and garlic.
- Grind all the vegetables in a blender or chop finely with a knife – whichever is more convenient for you.
- Heat the oil in a deep saucepan with a thick bottom, add the onion and fry for 3-4 minutes.
- Add eggplant, peppers, tomatoes, garlic, salt and pepper.
- Simmer covered over medium heat for 40–50 minutes, stirring occasionally, until the mixture becomes thick and smooth.
- Place the hot caviar into dry, clean jars.
- Cover with lids and turn upside down for 15 minutes. This is enough for preservation: tomatoes and garlic create a natural acidic environment, and long-term heat treatment kills bacteria.
- Store in a cool, dark place. An open jar in the refrigerator.
This caviar is an ideal quick breakfast, filling for pies or adding to mashed potatoes.
Bon appetit!
