Eggplant caviar with tomato paste
Miscellaneous / / January 01, 2021
It contains fried onions and carrots, as well as red and black peppers. Eggplant caviar with tomato paste turns out to be rich, aromatic and tasty.
- Recipe author: Daria Rodionova
- After preparation, you will receive 20 servings
- Total recipe preparation time: 150 minutes
Ingredients
- Eggplant 2¹⁄₂ kg
- Carrots 800 g
- Onions 1 kg
- Vegetable oil 250 ml
- Tomato paste 250 g
- Water 1 l
- Sugar 50 g
- Salt 50 g
- Ground red bell pepper 1¹⁄₂ tbsp spoons
- Ground black pepper 1¹⁄₂ tsp spoons
- Vinegar 9% 2 tbsp. spoons
Cooking method
Cut the peeled eggplants into cubes and the carrots into small pieces. Chop the onion.
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Pour the butter over two pans. Fry the carrots on one and the onions on the other for about 10 minutes.
The vegetables should soften, but not brown.
Place the eggplants and carrots in a large saucepan.
Add the tomato paste to the onion and stir for another 1-2 minutes. Pour in half the water and bring to a boil.
Pour the tomato and onion mixture into a pot of vegetables. Add remaining water and stir.
Bring to a boil, covered over medium heat. Then reduce heat slightly and cook for 1 hour, stirring occasionally.
Season with sugar, salt and two kinds of peppers. Add vinegar, bring to a boil and cook for another 15 minutes over low heat.
Grind everything with a blender so that a homogeneous mass is obtained. Bring to a light boil over low heat.
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Spread the caviar in sterilized jars and roll up. Turn over, wrap, cool and store in a cool, dark place.
How to sterilize jars: 6 simple and proven ways
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