Eggplant and pepper caviar - ReCiPes
Eggplant and pepper caviar

Complexity: average
Kitchen: home kitchen


  • eggplant
    2,5 kg
  • tomatoes
    2,5 kg
  • bell pepper red
    1 kg
  • carrot
    1 kg
  • bulb onions
    500 g
  • vegetable oil
    100 g
  • parsley
    1 beam
  • dill
    1 beam
  • ground black pepper
  • garlic
  • salt
Bell pepper


  • Chop the onion, rub the carrots, and put the tomatoes through a meat grinder. Fry onions and carrots one at a time. Pour the tomatoes into a deep dish (for example, a saucepan), boil 1/3 part. Place the pepper for three minutes in boiling water, put in a colander, peel, mince. Cut eggplant into circles, simmer until rosy color. If there is a large frying pan, then you can fry on it.
  • Skip through the meat grinder. Combine carrots, onions, eggplant, dill, tomatoes, parsley, pepper in a large container. Sprinkle with pepper, salt, cook for thirty minutes on a quiet fire. Five minutes before the end of cooking, put chopped garlic in eggplant and pepper vegetable caviar. Scald the jars with boiling water, boil the lids, lay the eggs in hot jars. Put sterilized for eighty minutes. Take out the jars, roll up, put down the lid, cover with a blanket.
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