Vegetable Caviar "On a Frying Pan" Recipe
My variation on the eternal theme "Overseas eggplant caviar". There was a time when I was just learning to cook and I came up with this recipe out of ignorance that eggplants should be baked properly, and then crushed with a blender or meat grinder... But surprisingly, the result exceeded all expectations, and since then this variation of caviar is always on my table!
Servings 12
Cook Time 50 minutes
Ingredients
- 2-3 pieces Eggplant
- 2-3 pieces Carrots
- 1-2 pieces Onions
- 2-5 pieces Tomatoes
- 1-2 pieces Bulgarian peppers
- Red hot pepper
- Vegetable oil
- Salt
- Black pepper
Instructions
- We chop our vegetables: three carrots on a coarse grater, eggplants, bell peppers - in small cubes, onions and tomatoes - arbitrarily, hot pepper - in small pieces.
- First of all, fry the hot pepper. If not raw, you can safely replace it with ground from a bag. Such roasting gives the oil a pleasant color and makes the taste not so sharp, softer, piquant.
- Fry the onion until transparent, then add the carrots there, fry until soft. Set aside from the fire.
- Meanwhile, we "dissolve" tomatoes. I make them fresh, but you can use them both salted and canned. If the tomato is too meaty, you can add a little water.
- Mix tomatoes, onion and carrot mixture, add remaining eggplant and bell pepper.
- Cover the pan with a lid, reduce the heat and simmer, stirring occasionally. Before final readiness, add sugar to taste - 1-2 tbsp.l. Do not forget to stir - few things can be worse in the kitchen than the smell of burnt vegetables)
- Ready!