2020-08-13 / test@t

Vegetable caviar with spices

This caviar is a cross between eggplant and squash and can be used with almost any set of seasonal vegetables and herbs.

Vegetable caviar with spices
  • 6 large eggplants
  • 2 medium onions
  • 1 sweet green pepper
  • 1 red bell pepper
  • 6 large ripe tomatoes
  • 0.5 tsp freshly ground black pepper
  • 0.5 tsp. dried oregano
  • 0.5 tsp dry basil
  • 3 cloves of garlic
  • 1 small bunch of parsley
  • 6 tbsp. l. extra virgin olive oil
  • 1 tsp coarse salt


Step 1
ut the eggplants into lar
Cut the eggplants into large cubes, place in a bowl, sprinkle with salt and leave for 15 minutes. Rinse with cold water and pat dry.
Step 2
n a large deep skillet or
In a large deep skillet or heavy-bottomed saucepan, heat 4 tbsp. l. oils. Add eggplants and cook over medium heat for 10 minutes, until tender and lightly browned. Use a slotted spoon to remove the eggplant into a bowl.
Step 3
eel the onion and bell pe
Peel the onion and bell peppers and chop finely. Pour the remaining oil into the same skillet, add the onions and peppers. Cook vegetables over medium heat for 10 minutes. Then add the eggplant.
Step 4
hop the tomatoes with gar
Chop the tomatoes with garlic and parsley.
Step 5
dd tomatoes, peppers, ore
Add tomatoes, peppers, oregano and basil to the vegetable skillet. Simmer until vegetables are tender, 30 minutes. Cool completely before serving (or roll the caviar into jars while hot).
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