Eggplant and zucchini spread
With so many jars of vegetable spreads in the shops, making your own may seem unnecessary. But after several disappointing purchases, I wanted something really tasty. This homemade version was easy and delicious. The original recipe also suggests preserving it for winter.
Adjust servings in the full version
The caviar turned out to be a little more than a liter. I prepared it for testing so that I could eat it now. I think that it can also be rolled up for the winter. You just need to blend it with a blender early, when the liquid has not yet evaporated. Add salt and sugar and return to the stove to boil. And then roll it into sterile dry jars.
Coarsely grate the carrot and chop the onion and bell peppers. The size of the pieces is not important, as the vegetables will be blended later.
Pour a little vegetable oil into a deep frying pan and add the vegetables. Fry until the carrots turn brownish. You can, of course, fry them separately, but I don’t like to bother like that.
Clean the zucchini. There is no need to peel the eggplant. Cut as desired. Grate the tomatoes to remove the skins. The peel doesn't bother me, so I chopped the tomatoes too.
Place everything in a frying pan, reduce heat and cover with a lid. Simmer for 50-70 minutes. Vegetables, especially zucchini, must become soft and the liquid must evaporate completely, otherwise the caviar will turn out runny. This, of course, is not fatal, but still.
Next I use an immersion blender. Transfer the stewed vegetables to another container, more convenient than the frying pan, and chop thoroughly.
Season with salt, sugar and pepper. The amounts given are approximate, so adjust to taste.