Gutters Rubin

Description

Eggplant caviar pink-crimson color with a soft, velvety taste. A great appetizer and sandwiches for Breakfast.

Ingredients

Eggplant

4 piece
Onion

1 piece
Pepper

2 piece
Tomato

2 piece
Carrots

2 piece
Beets

1 piece
Garlic

2 tooth
Parsley

0.5 coup
Chili

0.25 piece
Vegetable oil

3 Tbsp
Salt

2 tsp
Sugar

1 tsp
Vinegar

1 tsp

Cooking

To prepare the vegetables. Eggplant cut lengthwise into quarters and crosswise. Sprinkle with salt, mix well.

Onions, carrots and beets clean. Onion cut into cubes, carrots and beets RUB on a coarse grater. Heat the vegetable oil in a heavy-bottomed pot. Omit the onion and fry for 2-3 minutes. Add the carrots and fry for 2-3 minutes, stirring occasionally. Add beets and simmer 10 minutes.

Bulgarian pepper clear from the stalk and seeds. cut into small pieces or strips.

Add the pepper to the vegetables, stir and simmer for 10 minutes.

Tomatoes cut into slices (you can pre-remove the skin (rinsing it with boiling water))

Add the tomatoes to the vegetables. Stir and simmer for 10 minutes. Add the eggplant. Stir and simmer 30-35 minutes, stirring occasionally.

Add chilli, finely chopped garlic (passed through the press, I cut), and parsley (I omit with branches, then delete). Stir and simmer for 5 minutes. Season with salt and sugar. Taste. Add the vinegar, mix well. Spread out on the sterilized banks, close sterilized lids. Flip, wrap to cool (typically 1 day).