Description
This wonderful caviar did my grandmother. A very tasty recipe.
Ingredients
-
Eggplant
1 kg
-
Tomato
0.5 kg
-
Pepper
0.5 kg
-
Peppers red hot chilli
2 piece
-
Onion
0.5 kg
-
Carrots
0.5 kg
-
Garlic
10 tooth
-
Salt
1 Tbsp
-
Sugar
2 Tbsp
-
Paprika sweet
1 Tbsp
-
Vinegar
1 Tbsp
-
Vegetable oil
0.333 cup
Cooking
The proportions of vegetables can vary according to your taste. All my vegetables, clean. With eggplant skins I wear.
Cut. For the bow I used the shredder. Quickly and almost without tears.
Carrots cut into cubes or cut into strips. Sticks even prettier in the finished product will be.
Pepper cut into cubes.
Tomatoes also cut into cubes.
And of course, the climax of our program is the eggplant.
In a heated cauldron pour oil. Heated. Then add onion, podrumyanivaya slightly.
To the onions add the carrots, fry.
Then add the bell peppers and pungent. Try brown. The fire under the cauldron needs to be large.
Next add the tomatoes. They give us good juice, is just what you need.
And finally add the eggplant and garlic. Mix well. It turns out that the eggplant like in the sauce. Stir, cover diminish the heat to minimum and simmer for about 15-20 minutes. The form is so attractive that instead of waiting for full readiness, I want to scoop up a spoon and devour.
All the vegetables were prototiles. Add the spices and vinegar, cover and simmer for another 5 minutes.
Aubergine caviar is ready. Spread on sterile banks, kuparinen, turn the covers down, wrap it up in a warm blanket and leave until cool. I have the caviar stored in the pantry. Bon appetit!!!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.