To start, peel the zucchini from the hard skins and cut in half. Of course, it is best to use zucchini younger, but I gape, who grow zucchini will understand me - 2 days will not check - and there you are, lying here such puzatiki, and that's what I grew:-)) If the courgettes are soft seeds - not terrible, but if seeds are already formed with the peel, they must be removed.

Put on the heat the pan a little more, pour oil and slightly fry in it the chopped onions.

At this time, three zucchini on a fine grater and add to the onions. Zucchini is not pressing, the juice does not drain, everything goes into the pan.

Tomatoes should be cleaned from the skin. If you are very lazy to deal with it - cut as fine as possible and add to the zucchini. Mix thoroughly and leave the vegetables bubbling in the pan until complete evaporation of all the liquid. Periodically stir and slightly podsalvage vegetables, when the liquid will be less. Earlier I was trying to speed up the process, I tried to drain it - believe me, it is immediately reflected on the palate, it turned out NOT THAT. Kyparissia squash juice gives this caviar buttery-nutty flavor. The color of the finished dish depends on the pigment of tomatoes, is obtained when as sometimes lighter, as this time, sometimes darker

That's in an hour.

Here in 2 hours. On average I have this pan takes 2.5 hours. At the end of the eggs necessary to stir often, otherwise it will burn! The eggs are ready when the liquid has completely evaporated (when pressing on the vegetables with a spatula the liquid is not allocated), the volume should be reduced in two times, add salt to taste at the end. Caviar is very tasty warm and even better cold!