Cooking a healthy vegetable dish - zucchini and eggplant caviar

Sometimes I want to eat something tender and spicy. Zucchini and eggplant caviar is exactly what you need. It includes not only zucchini and eggplants, but also carrots, onions, tomatoes, garlic, in general, the whole set of vitamins that are so necessary in winter. A delicate zucchini-eggplant additive to dishes is eaten immediately after cooking, and also canned in glass jars for the winter.

This vegetable mix is ​​packed with beneficial trace elements and vitamins. Zucchini, for example, contains calcium, iron, potassium, magnesium, which our liver, heart, brain and muscles need so much. Eggplant, with its hard-to-digest fiber and pectin, helps remove cholesterol from the body. Vitamin A in carrots has a beneficial effect on vision, growth and skin. It is also useful for people with anemia, vitamin deficiency, kidney disease, stomach and polyarthritis. Zucchini and eggplant caviar, which contains onions, allows us to consider this dish healing. Onions, endowed with a huge list of phytonutrients, are usually classified as active foods that treat many ailments. Low-calorie tomatoes complement caviar not only with their pleasant taste, but also with an abundance of antioxidants and purines, therefore they are recommended for people with impaired metabolism. Sweet pepper saturates the body with vitamins P, C, B1, B2, B9, alkaloid, mineral salts and other useful substances.

If you are allergic to any ingredient in caviar, you can simply omit it. The cooking steps and process will not change and the result will be slightly different in taste.

Zucchini and eggplant caviar without long storage

This recipe for zucchini and eggplant caviar provides for cooking without canning for the winter. After boiling the ingredients, you can safely smear it on bread and eat it. Alternatively, place it in sterilized jars, seal it with a nylon lid and put it in the refrigerator.

Cooking steps:

1. Prepare the ingredients by washing and finely dicing them: 3 zucchini, 2 each eggplant, onions and sweet peppers, 3 tomatoes, 5 cloves of garlic and a bunch of parsley and dill.
2. Grate 2 pieces of carrots on a coarse grater.
3. Pour 20 grams of vegetable oil into a frying pan and fry the onion until light golden brown.
4. Place the carrots on the onion and fry for another 5 minutes. Stir regularly to avoid burning.
5. Add the eggplant slices, cover tightly and simmer for 10 minutes. When the eggplant has released a certain amount of liquid, the whole mixture can be transferred to an enamel bowl or saucepan, because the volume of ingredients in the pan will no longer fit.
6. Pour zucchini cubes into the fried vegetables. The extinguishing time is now increased to 30 minutes.
7. After, you should add pepper and boil for 10 minutes.
8. Then add the remaining ingredients to the assorted vegetables: tomato, garlic, herbs. Sprinkle to taste with pepper, salt, ground bay leaf, sugar.
9. Simmer zucchini caviar with eggplant and pepper until cooked, when all the liquid has evaporated. All ingredients should be pureed. This consistency can be achieved using a meat grinder or blender.
10. The caviar is ready.

Long-term storage caviar for the winter

Caviar for the winter from zucchini and eggplants, a recipe with a photo will help you prepare and preserve a delicious vegetable mix.

Canning stages:

1. Cut 1.5 kilograms of eggplants into rings, place in a basin or deep bowl. Salt abundantly on top and wait 6 hours until they release all the bitterness to the bottom of the pelvis.
2. Wash and clean 3 pieces carrots, 4 pieces of onion, 1 kg of sweet bell peppers, core. Grind the cleaned ingredients.
3. Pass the peeled garlic (quantity to taste) through a press.
4. Remove the peel from 1.5 kg of zucchini, remove the seeds, grind.
5. After 6 hours, remove the eggplants from the basin and grind with a meat grinder.
6. Wash 1 kilogram of tomato and put in a meat grinder.
7. Mix all prepared ingredients in a 5 liter saucepan and cook for about two hours.
8. Grind the cooked vegetables on a blender, salt and pepper, add herbs and spices. Place in clean, sterilized jars.
9. Send jars of caviar for sterilization, which will last 15 minutes. Take out the container, tighten the lids. Wrap up the food until it cools.
10. Zucchini and eggplant caviar for the winter is ready. Enjoy your meal!

The stewing time of all ingredients depends on their juiciness - the more juice, the longer the boil.

Zucchini caviar with eggplants in a slow cooker

So that we can do without little kitchen tricks that make cooking easier. A multicooker helps to save time and effort. Zucchini caviar with eggplants in a slow cooker cooks quickly and turns out delicious.

Cooking steps:

1. Peel two onions, chop finely. Wash 2 bell peppers, core and cut into pieces. Place chopped vegetables in a multicooker bowl, add vegetable oil. Select the item in the "Fry" menu and set the timer for 10 minutes.
2. Peel one eggplant, remove the seeds and cut into cubes.
3. Do the same procedure with one zucchini.
4. Add chopped to the fried vegetables eggplant and zucchini. Add salt to taste. Select the "Extinguishing" mode for 30 minutes.
5. Wash 4 tomatoes, grind in a blender.
6. At the 15th minute of stewing, open the lid and add the tomato puree.
7. At the end of the previous step, add three cloves of garlic to the chopped mass.
8. Zucchini caviar with eggplant is ready!

If you want to preserve the eggplant and zucchini caviar after cooking in a multicooker, it must be placed in jars and sterilized for 20 minutes.

Cooking this dish is considered a big job, only because of the large number of ingredients that must be prepared for stewing. Despite these small nuances, caviar is obtained with an unsurpassed sweet-sour taste. Thus, the stages of canning zucchini and eggplant caviar take only a few hours.