Caviar from Bulgarian pepper with aubergines for winter - photo recipe of preparation

By the way, this preparation in winter can be used not only as an extra snack or a thick hearty sauce, but also as a chic, and most importantly, a useful hot dish.

Recipe for caviar from pepper and eggplant

Ingredients:

• 4 kg eggplant;


• 500 g of Bulgarian pepper;


• 400 g onion;


• 200 g of carrots;


• 400 g of tomato;


• 14 cloves of garlic;


• 120 ml of sunflower oil;


• Parsley, dill, pepper and salt to taste.

Preparation:

We begin cooking caviar from pepper with eggplant. They need to be thoroughly washed, removed from each vegetable stalk and cut along into two parts. Be sure to prepare the pan, oil it. Lay on it eggplants (their slices are also recommended to lubricate with oil). Vegetables should be baked in the oven at a temperature of 230 - 250 ° C. Cooking time 25 minutes.

From the oven, eggplants do not need to be reachedpores until their skin turns dark brown. Then the baked vegetables are taken out from the oven and cooled to a temperature of 40-50 ° C. After that, peeled from them, and the eggplants themselves are finely cut with a knife. Now we will prepare the rest of the ingredients.

Onions finely chop and fry untilgolden color. To the onions, add finely chopped carrots and fry the vegetables for another 7 minutes. Now put the Bulgarian pepper, washed, peeled from seeds and cut into small cubes into the same frying pan. Continue to fry the workpiece for another 5 minutes. Then add the tomato paste and the chopped baked eggplants.

Pour a small amount into the frying panvegetable oil and everything, stirring occasionally, simmer for 8 minutes. When preparing caviar from peppers and eggplants, prepare greens and spices. Garlic is peeled and passed through a garlic press. The greens are well washed, dried and also crushed. All this billet is added to the bulk of the dish along with sugar and salt.

All mixed well and simmer 7 minutes onslow fire. In the previously sterilized jars, place the resulting caviar and cover with sterilized lids. Place the jars in a large saucepan with warm water, bring to a boil and sterilize the workpiece for 15-20 minutes. Ready cans with caviar roll up lids.

Each jar needs to be wrapped and left in such aform until it is completely cooled. The stock must be kept in a cool place. Caviar from pepper for the winter can be cooked and without garlic. In this case, banks with preservation should not be sterilized. If you still decide to add garlic to caviar, then to make sure that the billet does not explode, add 2 tablespoons of vinegar to it.

Author: Katerina Sergeenko