Aubergine "caviar"

3 kg Eggplant

300 g onions

300 g bell pepper

300 g tomatoes

100 ml vegetable oil

12-14 cloves of garlic

fresh herbs (basil, cilantro or parsley)

sugar (to taste)

ground black pepper

salt

This recipe canning eggplant - one of the most popular and beloved. Delicious aubergine caviar can be served hot or cold as an appetizer.

Eggplant wash, cut each in half lengthwise, lay on a baking sheet, oiled slices.

Bake eggplant in the oven for 25 minutes at a temperature of 230-250 degrees, leave to cool for a few minutes, then peel and chop the eggplant pulp with a knife.

Finely chop the onion, pepper Wash, remove seeds, cut into small cubes.

Scald the tomatoes, remove the peel, grate (large).

Vegetable oil in a thick-walled bowl to warm up, first it fry the onion for 2 minutes, then add the peppers and fry, stirring, for 5-7 minutes, then add the tomatoes, stir, cook over low heat, stirring occasionally, about 5 minutes.

Add to the mix the eggplant, stir, simmer, stirring occasionally, 7-8 minutes.

Garlic pass through chesnokodavku, herbs finely chopped, add the garlic and herbs to vegetables, salt and pepper, add a little sugar, stir and simmer for another 5-7 minutes.

Next canning to do so: aubergine caviar hot expanded in sterilized jars, cans are covered (not clogged!) Sterilized lids are placed in a pan of warm water, the water should be on the "shoulders" of the banks, the water brought to a boil, sterilize jars 10-15 min (banks - 0.5 L).

Then the banks with aubergine caviar need to roll up and wrap to cool.

Aubergine caviar should be stored in a cool place.