Homemade Eggplant Caviar Spread
Ingredients
- 2.5 kg eggplant
- 1 kg onion
- 700 g bell pepper
- 1.5 kg tomato
- 800 g carrot
- 100 g garlic
- 1-2 tablespoons sugar
- Salt and pepper to taste
- 300 ml vegetable oil
- 1 tablespoon vinegar (optional)
Preparation
Cut the eggplant into cubes and salt well, leave for 40 minutes.
Meanwhile, fry the onion until golden brown, add diced bell pepper and grated carrot, stew until vegetables soften.
Add diced tomatoes, salt, pepper, and cook for 40 minutes.
In a separate pot, fry the rinsed eggplant for about 40 minutes.
After 40 minutes, combine all vegetables in one pot, add sugar, salt, pepper, garlic, and vinegar if desired, then cook for another 40 minutes.
Fill sterilized jars with the mixture and seal them.
Turn the jars upside down and cover with a warm blanket for 2 days.
Tips
If the liquid evaporates well, vinegar is not necessary.
