Eggplant caviar for winter - recipe for fast cooking

Eggplant caviar is a useful dish, rich in vitamins, nutritious and tasty. Its indisputable advantages can also be attributed to the ease and speed of cooking and the possibility of harvesting for the winter. It should be noted immediately that eggplant caviar for winter can be prepared according to different recipes, but the common thing that unites all the recipes is the need for careful preliminary processing of eggplant, namely, removal of bitterness from them.

Eggplant caviar for winter is harvested usually in summer or early autumn, when the market has a large selection of aubergines, salad bell peppers and onions. To prepare a portion of caviar you should buy: eggplant - 2-2,3 kg, red tomatoes - 1,5-1,7 kg, onion - 1,2-1,4 kg, carrots - 0,8 kg, sweet pepper Bulgarian, preferably red, - 1.2 kg, vegetable oil - 400 ml, salt - about 3 tablespoons (add to taste), sugar - 2-2.5 st. Spoons, red hot pepper - 1-2 pods, black pepper, bay leaves.

Prepared eggplant caviar for the winter as follows. At the first stage the eggplant should be washed well (if desired, they can be peeled off), cut into small cubes and pour salt water. After 40-50 minutes, when all the bitterness of them goes into the water, the eggplants are extracted from the water and squeezed well.

Prepare all other vegetables - mine them, clean and cut into cubes, each - in a separate bowl. Carrots should be grated on a medium grater. In a large preheated frying pan in vegetable oil fry until golden aubergines. Then, in the same way, prepare onions, carrots and lettuce. Well warmed shredded tomatoes.

All vegetables are placed in a large saucepan with a non-stick coating or a thick bottom, add sugar, hot pepper and salt. The eggplant caviar is put out for winter on low heat, at least 50-70 minutes. If the desired consistency of the dish is not achieved, the process of heat treatment can be extended, the main thing is to make sure that the caviar is not burnt. At the very end of the cooking we put black and white ground pepper, laurel leaves in a pan and mix everything neatly. In the dish of zucchini and eggplant , you can also add garlic to produce spicy, piquant taste and aroma.

While the caviar is stewed, we prepare glass jars - very carefully washing them and sterilizing them. We lay out the ready-made caviar in hot cans, cover with lids and sterilize for 15-30 minutes (the time depends on the capacity of the cans). After sterilization, the cans are rolled up, placed inverted on the table and wrapped well. About a day later, when they cool down, we remove them for storage in a cool place.

Procurement of eggplant for the winter can also be carried out by preserving a semi-finished product from which, as necessary, throughout the year, you can prepare fresh eggplant caviar. Recently, it has become increasingly common to find a recipe for eggplant freezing, a method in which vegetables throughout the winter and spring retain the greatest amount of nutrients and vitamins.