Eggplant caviar
Nothing new in the caviar, just decided to show my way of cooking.
Ingredients for Eggplant Caviar:
- Eggplant - 3 kg
- Sweet pepper (red, yellow) - 1 kg
- tomato (fresh) - 3 kg
- Onion - 1 kg
- Carrots (I don't use) - 1 kg
- Garlic - 250 g
- Hot red pepper (I don't use) - 1 pc
- Vegetable oil - 0.5 glass
- Salt (to taste)
How to cook eggplant caviar step by step with photos
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Peel and chop leeks in half rings. Fry them in heated oil. |
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Wash bell peppers, remove stalks and seeds. Divide into 4 halves and cut into sticks. Add to the fried onions. |
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Wash the tomatoes, cut into 4 pieces and chop them. Add them to the vegetables. |
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When the tomatoes run out of juice. |
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Add the eggplants, which have been cut into cubes. Put the lid on and let simmer for about 5 to 7 minutes. |
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Then open the lid and add chopped garlic, salt to taste (I had 5 tablespoons of salt). |
Salt, Garlic, Onion, Red Hot Pepper, Tomato, Vegetable Oil, Bell peppers, Carrot, Caviar, Preserves
