Biscuit with tomatoes, eggplant and cheese
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.
Ingredients
- 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-BY-STEP COOKING RECIPE
Step 1
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
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
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
Chop the tomatoes with garlic and parsley.
Step 5
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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