It is required to us:
- Eggplants ~ 2 kg
- Onions(Bow) - 1 kg
- Carrots - 1 kg
- Tomatoes - 1 kg
- Sunflower oil - 0,5 litre
- Salt
Preparation:
All vegetables carefully to wash. Eggplants to clear of a peel, to cut around, width 0,7мм. On a frying pan on sunflower oil to fry by turns all eggplants, stacking the cut eggplants in one layer. For 2 minutes from each party(side), adding oil as required. The fried eggplants to put(fold) in a deep saucepan or in saucepan.
In the meantime, carrots to clean, rub on a large grater and to fry on other frying pan. Minutes through 7 in carrots to add finely cut onions. Tomatoes to cut with small slices and in 7 minutes to add in carrots with an onions(a bow). After that vegetables to extinguish minutes 10 on small fire.
After all eggplants will be fried, to add to them vegetables from other frying pan. All to mix, salt and extinguish on small fire ~ 30 minutes, periodically stirring slowly. Caviar should turn out a homogeneous consistence.
Time of preparation 1 hour of 40 minutes.
Preparation for the winter:
Prepared caviar from an eggplant can be used in I peep at once, both in hot, and in a cold kind, and it is possible to preserve. For conservation it is necessary to prepare 3 banks on 0,7 litre. Banks to wash soda, to scald boiled water and to turn, that glasses all water. Covers to boil during 5 minutes. In hot dry banks to lay out the wooden spoon hot caviar from an eggplant and to twirl covers.
Banks with caviar from an eggplant to store(keep) in a refrigerator.
Time of preparation of 20 minutes.
