Zucchini-eggplant caviar for winter

Step-by-step cooking

1. Step 1:

   

   To prepare zucchini-eggplant caviar for the winter, take the following products: zucchini, eggplant, carrot, onion, garlic, tomato paste, sunflower oil, salt, ground black pepper, ground coriander, dried parsley.

2. Step 2:

   

   Heat the sunflower oil in a frying pan. Cut the onion into half rings. Fry over low heat until soft.

3. Step 3:

   

   Wash the eggplants, peel them, cut them into cubes. Add to the fried onion.

4. Step 4:

   

   Add the diced zucchini. If the zucchini is not very young, first remove the seeds and peel.

5. Step 5:

   

   Then add the grated carrots. Add a little salt to let the vegetables juice. Mix well. Cover with a lid, simmer for 40-50 minutes until all the ingredients are ready, over low heat. Stir occasionally.

7. Step 6:

   

   When the vegetables have become soft, add chopped garlic and tomato paste. Mix well. Simmer for another 10-15 minutes. Season with salt, ground black pepper, ground coriander, dried parsley.

8. Step 7:

   

   Zucchini eggplant caviar is ready. It can be used in this form.

9. Step 8:

   

   Or grind in a blender. At this stage, vinegar should be added to the zucchini-eggplant caviar and transferred to sterilized jars, rolled up for the winter. The recipe is indicated with a calculation of about 750ml-1 liter jar

10. Step 9:

    

    Bon appetit!