Eggplant and zucchini caviar - a very simple and tasty recipe

Kitchen appliances and utensils: an electric stove, two large-diameter frying pans with high sides, a wooden spatula, a colander, several bowls of different sizes and depths, a cutting board and a sharp knife, paper towels.

Ingredients

Step cooking

Product Preparation

1. First of all, thoroughly wash large eggplant and 2 small zucchini with running water, then wipe them dry with paper towels. We remove the ponytails and cut the vegetables into medium sized straws.
   
2. We shift the sliced ​​products into a colander, which we place over the pan. Sprinkle vegetables with 20-30 g of salt, mix, and then leave it in this form for 2 hours to get rid of bitterness and excess juice.
   
3. In the meantime, wash and peel the large carrots and parsnip root, and then chop them into thin strips. One celery stalk and one bitter pepper, dry and cut into small cubes.
   
4. Bulgarian peppers are peeled from seeds and stalk, and then cut into strips of the same size as eggplant.
   
5. Grind three medium tomatoes into medium sized pieces.
   
6. Peel large onions and 2 large cloves of garlic from the husks and finely chop with a sharp knife.
   
7. We do the same with greens of dill and parsley. The amount of greenery is determined in accordance with their own taste.
   

Cooking caviar

1. We send a large diameter frying pan with high sides to the medium fire and warm it up well. Pour in a hot pan 20-30 ml of vegetable oil.
   
2. On top of the hot oil we spread the chopped carrots, parsnips, celery and onions. Fry the vegetables over medium heat with occasional stirring for 3-5 minutes until the onions become transparent and the remaining vegetables are slightly soft.
   
3. Add the chopped Bulgarian and hot peppers there, and then fry the products for no more than 1 minute.
   
4. Then we send the chopped tomatoes, then pour 200 ml of tomato juice.
   
5. Mix everything well, then salt, pepper and add granulated sugar to taste.
   
6. Reduce the heat to below average and cook the vegetable mass without a lid for about 5-7 minutes until thickening and complete evaporation of the liquid. After this time, remove the pan from the heat and set aside so that the vegetables cool slightly.
   
7. In the meantime, pour 20-30 ml of vegetable oil into a well-heated clean pan of large diameter. We spread a mixture of eggplant and zucchini on hot oil.
   
8. Fry vegetables regularly stirring for 3-5 minutes, until a saturated amber shade appears.
   
9. At this stage, add whole cherry tomatoes and previously cooked vegetables to the pan.
   
10. Fry the ingredients for 1 minute and spread finely chopped garlic to them.
    
11. Reduce the heat to a minimum and continue to cook caviar for 7-10 minutes.
    
12. A couple of minutes before readiness, try the product on salt and add chopped greens. Caviar can be served both hot and cold.
    

Video recipe

The whole process of preparing caviar from eggplant and zucchini can be seen in the video below.