So sometimes I want to eat something tender and piquant. 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 as 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 exclude it from the composition. 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 cooking the ingredients, you can safely smear it on the bread and eat it. Alternatively, place it in sterilized jars, seal it with a nylon lid and put it in the refrigerator.
Cooking steps:
- Prepare the ingredients by washing and finely chopping them into cubes: 3 zucchini, 2 each eggplant, onions and bell peppers, 3 tomatoes, 5 cloves of garlic and a bunch of parsley and dill.
- Grate 2 carrots on a coarse grater.
- Pour 20 grams of vegetable oil into a pan and fry the onion until light golden brown.
- Place the carrots on the onion and fry for another 5 minutes. Stir regularly to avoid burning.
- 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.
- Pour zucchini cubes into the fried vegetables. The extinguishing time is now increased to 30 minutes.
- After, you should add and boil for 10 minutes.
- Next, add the remaining ingredients to the assorted vegetables: tomato, garlic, herbs. Sprinkle to taste with pepper, salt, ground bay leaf, sugar.
- Simmer zucchini caviar with eggplant and pepper until tender, when all the liquid has evaporated. All ingredients should be pureed. This consistency can be achieved using a meat grinder or blender.
- The caviar is ready.
Long-term storage caviar for the winter
Caviar for the winter from zucchini and eggplant, a recipe with a photo will help you prepare and preserve a delicious vegetable mix.
Canning stages:
- 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.
- Wash and peel 3 pieces, 4 pieces of onion, 1 kilogram of sweet bell peppers, core. Grind the cleaned ingredients.
- Pass the peeled garlic (amount to taste) through a press.
- Remove the peel from 1.5 kg of zucchini, remove the seeds, grind.
- After 6 hours, remove the eggplants from the basin and grind with a meat grinder.
- Wash 1 kilogram of tomato and put in a meat grinder.
- Mix all prepared ingredients in a 5 liter saucepan and cook for about two hours.
- Grind the cooked vegetables on a blender, salt and pepper, add herbs and spices. Place in clean sterilized jars.
- 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.
- Zucchini and eggplant caviar for the winter is ready. Bon Appetit!
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 the 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:
- Peel two onions, chop finely. Wash, core and cut 2 bell peppers. Place chopped vegetables in a multicooker bowl, add vegetable oil. Select the item in the "Fry" menu and set the timer for 10 minutes.
- Peel one eggplant, remove the seeds and cut into cubes.
- Repeat the same procedure with one zucchini.
- Add chopped
- At the end of the previous step, add three cloves of garlic to the chopped mass.
- 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 and sour taste. Thus, the stages of preserving zucchini and eggplant caviar take only a few hours.
Zucchini and eggplant caviar is probably cooked in every family, but everyone has their own recipes. Someone grinds the caviar with a blender so that it looks like a store-bought one, and someone prepares it like a stew - cutting the ingredients into small cubes. Today we will prepare zucchini-eggplant caviar, which is pleasant to eat both warm and cold, and can also be safely harvested for the winter by adding more vegetable oil and quite a bit of vinegar. Feel free to freeze caviar in small containers, and you will be provided with a hearty, light, rich in natural plant fiber and healthy elements breakfast.
Ingredients:
- medium eggplant
- medium zucchini
- a large handful of small young onions
- medium young carrots
- 1 large tomato - pink is better (as these tomatoes are juicier)
- 2 bay leaves
- a large pinch of curry
- 1 tbsp. a spoonful of tomato paste
- salt and pepper to taste.
Preparation
Wash all vegetables. Peel the onions and carrots.
Cut the onion into 1 mm thick rings.
Preheat a frying pan and add 2-3 tbsp. tablespoons of vegetable oil. If desired, you can use both sunflower and olive. When the oil is warm, add the onion to the skillet.
While the onions are fried, cut the carrots into small cubes. if you are preparing a large portion of caviar, then it is better to chop the carrots beforehand.
When the onion is just starting to acquire a golden color, add the carrots to it and stir.
Cut the eggplant into small cubes.
Cut the zucchini into slightly larger cubes.
When the carrots are soft, add the prepared eggplant and zucchini.
Stir the vegetables well to distribute the oil evenly. Despite the fact that both zucchini and eggplants "love" oil very much and absorb it strongly, do not rush to add more, because after the start of frying, they will start up the juice - this will be the liquid in which they will be stewed.
Season with salt and pepper to taste, add bay leaves and curry.
Chop the tomato finely.
Add chopped tomato and pasta to the skillet.
Stir the caviar to distribute the tomato paste evenly.
Simmer eggplant and zucchini caviar under a closed lid for 15-20 minutes until the vegetables are cooked.- Place eggplant caviar on a slice of toasted whole grain bread, sprinkle with chopped herbs for a great snack. Bon Appetit!
- For lovers of spicy food, I recommend cooking
What prompted me to combine these vegetables in one jar? Zucchini and eggplant caviar for the winter turns out to be so tasty that you can leave this question unanswered. After all, the winners, as you know, are not judged. And with this wonderful preparation for the winter from eggplant and at the same time zucchini, I feel like a real warrior princess with a seaming key in one hand and a recipe notebook in the other. I really hope that you, too, will like (and become your favorites) the options for making delicious squash and eggplant caviar. Or would it be more correct to write - eggplant and zucchini? I don’t know, but I’m sure of one thing for sure: the recipes are worthy of attention.
Zucchini and eggplant caviar in slices for the winter
Such as in the photo. By the way, my darling. I cut the vegetables into large pieces (everything except carrots and onions), and then fry and carcass in an oil-tomato sauce, add garlic, sterilize them in jars and roll them up. Well, this is in short. And here is a detailed recipe.
Ingredients:
- 1 kg eggplant;
- 1 large zucchini without hard seeds (younger);
- 2 large onions;
- 2 large carrots;
- 3 large ripe tomatoes;
- 1 small head of garlic;
- 2 sweet peppers of different colors;
- salt and ground red pepper to taste;
- 1 rounded tablespoon of sugar.
Preparation:
As you can see, I do not add vinegar to the preparation for this recipe. And I see a serious advantage of this particular cooking method. But in terms of time, it is quite costly. To stew vegetables with pre-frying, you need a large skillet with a lid.
Wash the eggplants, cut off the stem, and cut the vegetables themselves into large cubes or cubes. You do not need to peel off the peel. Sprinkle coarse salt on the pieces of vegetables and let sit for 10 minutes to remove the bitterness. Peel the onions and carrots, cut the onions into half rings and fry until soft in 3 tablespoons of vegetable oil. Add the grated carrots, fry with the onions until light golden brown. Stir from time to time, reduce heat under the pan to a minimum. While the onions and carrots are fried, wash and chop the courgette (the size and shape of the slices is the same as for eggplant). Add the chopped zucchini to the skillet, stir, and fry with the rest of the vegetables for another 5 minutes. Add another spoonful of vegetable oil if necessary. Do not waste time in vain: rinse the eggplant pieces of salt, peel the seeds and cut into strips. Add to the sautéed vegetables along with the remaining oil and simmer over low heat, covered for 10 minutes. Stir occasionally.
In the third place, add the tomatoes cut into thin semicircles, mix the entire contents of the pan well. Simmer for another 15 minutes under the lid. You can add a few tablespoons of water if there is clearly not enough liquid. I sometimes pour in a little tomato sauce diluted with water. Stir again very thoroughly, add salt, sugar, chopped garlic cloves, ground red pepper. Simmer for half an hour over low heat with the lid open, not forgetting to stir the caviar. While it is cooking, wash and pour boiling water over the jars and lids. You can steam them. Put the boiling zucchini and eggplant in jars, then put them, covered with lids, in a saucepan with hot water for sterilization. The processing time for half-liter cans of caviar is 10-15 minutes, for liter cans - 10 minutes longer.
Zucchini and eggplant caviar for the winter: a simple recipe
I add apple cider vinegar to this piece, as well as hot peppers and bay leaves. I twist the vegetables through a meat grinder, I must boil the prepared caviar well so that there is no need for additional sterilization.
Ingredients:
- 3 kg eggplant;
- 1 kg of zucchini;
- 2 large onions;
- 1 kg of tomatoes;
- a pound of sweet pepper of any color;
- 4 medium heads of garlic;
- 2 cups refined vegetable oil
- 50 ml apple cider vinegar;
- 1 pod of red hot pepper;
- 3 level tablespoons of sugar;
- 4 level teaspoons of salt;
- allspice, bay leaf and ground black pepper to taste.
Preparation:
Wash eggplants and zucchini thoroughly under running cool water, dry with a paper kitchen towel. If you use young zucchini, do not manipulate them, but if the zucchini is later, mature, peel them and remove the seeds. Chop the eggplants at random, sprinkle with salt, leave for 10 minutes, drain the resulting liquid. Then spin the vegetables through a meat grinder. By the way, the ratio of zucchini and eggplant can always be varied.
Peel the onion and garlic from the husk, also rotate them through a meat grinder along with pieces of sweet pepper (pre-clean the seeds and partitions). Mix everything in a large saucepan. Add the minced tomatoes and hot peppers. Mix everything, add vegetable oil, bay leaves, sugar, salt and everything else. Some people put fresh herbs in such caviar, finely chopped, of course. But I do not like.
Simmer the caviar for an hour and a half over low heat, stirring constantly. Taste after an hour, add more salt to taste if needed. Pour in apple cider vinegar (half), simmer for another 25-30 minutes over low heat. Put the boiling caviar in sterile jars, add more vinegar to each jar, dividing the remaining amount into equal parts. Roll up the scalded lids with boiling water. Turn over and wrap for 24 hours.
By the way: the vinegar can be added all at once to the pan before placing the workpiece in the jars. After that, the caviar is mixed very well and allowed to boil for another 2-3 minutes.
Zucchini and baked eggplant caviar
For 3 liters of caviar, we need:
- 1 kg eggplant;
- 1 kg of zucchini;
- 2 kg of tomatoes;
- 6 medium-sized onions;
- one and a half glasses of vegetable oil;
- sugar to taste (the amount of sugar depends on the acidity of the tomato);
- salt and black pepper to taste.
Wash the eggplants, dry them, cut off the tails and bake them whole in the oven at 180-200 degrees until they are "wrinkled". Refrigerate, peel. Twist the onion, tomatoes, zucchini and eggplant pulp in a meat grinder - onion in a separate bowl.
Pour a glass of vegetable oil into a saucepan or large saucepan, heat it up, add twisted onion and simmer for about 20 minutes. Then add eggplant, zucchini, tomatoes (twisted), salt and sugar, add the remaining oil, stir and simmer over low heat from the moment of boiling 2.5 hours, stirring constantly. During this time, I usually taste the caviar for salt-sugar several times and bring it to the desired taste. Add black ground pepper 15 minutes before cooking, stir. Arrange the prepared caviar in sterilized jars, roll up, turn over and wrap until it cools completely. Due to long-term extinguishing, there is no need to additionally sterilize the cans with the workpiece.
Express recipe for eggplant and zucchini caviar without tomato and pepper
It happens that there is not enough time for all sorts of culinary experiments with delights. And then I cook zucchini-eggplant caviar like this.
Ingredients:
- 1 kg eggplant;
- 1 kg of zucchini;
- a pound of onions;
- a pound of carrots;
- half a glass of vegetable oil;
- salt to taste;
- dill greens optional.
Preparation:
Wash the eggplants, cut into slices, add salt and stand for at least 10 minutes to remove the bitterness. Rinse with cold water, place in a saucepan with heated oil and lightly fry. Fry the diced courgettes, carrots and onions separately in a deep skillet. It is easy to guess that the rate of vegetable oil for frying should be halved. When the vegetables are tender, combine them in the eggplant-only saucepan. Mix thoroughly with an immersion blender into a homogeneous mass, add salt to taste. You can also add some chopped dill greens if you like. Simmer over low heat for half an hour, stirring constantly. Put the boiling caviar in sterile jars, adding 1 teaspoon of vinegar to each jar. Roll up without additional sterilization.
Eggplant and zucchini caviar in a slow cooker for the winter
Fans of multicooker will love it. The cooking process is lengthy, but a multicooker will take up most of the hassle.
Ingredients:
- 1 kg eggplant;
- a pound of zucchini;
- a pound of tomato;
- a pound of carrots;
- a pound of sweet pepper;
- 1 glass of tomato juice;
- 3 cloves of garlic;
- half a glass of vegetable oil;
- 1 tablespoon sugar
- salt and spices to taste.
Preparation:
Proceed with the eggplant as in the previous recipes. Namely - wash, cut into pieces and salt, leaving after that for 10-15 minutes. Wash again, pat dry on paper towels. While the eggplant pieces are drying, cut the onion into half rings and grate the carrots. Fry them in the "Fry" mode, pouring 3 tablespoons of oil into the multicooker bowl. After 10 minutes, add the diced courgettes, chopped bell peppers and tomatoes, finely chopped with a sharp knife. Stir, cook on the "Fry" mode for another 10 minutes. Then pour in the rest of the oil and lay out the eggplants. Cook for another 10 minutes, stirring occasionally. Then pour in the tomato juice, add chopped garlic, sugar, salt and spices. Cook in the "Stew" mode for 1 hour, covering the multicooker with a lid. Open from time to time to stir. Put the boiling caviar in clean jars and process, covered with lids, in a saucepan with hot water. Sterilization time for liter cans is half an hour. For half-liter - half as much.
Everyone wants to please themselves with a tasty and healthy delicacy in winter. However, in order to preserve vegetables saturated with vitamins and nutrients in the cold season, they need to be preserved. There are a large number of different recipes for preparing delicious dishes, but in this case, you should consider how the squash and eggplant caviar is prepared, and then canned for the coming winter.
When preparing this delicacy, you will have to face some points that you should pay attention to:
- In order for the finished dish to have a rich taste, as well as to preserve the abundance of vitamins, it is required to use ripe fruits.
- When preparing a quality product, it is recommended to follow the recipe and the combination of ingredients.
- Depending on the expected flavoring effect, the optimal composition of additional ingredients is selected during preparation.
- For cooking, it is required to completely peel the fruits, as well as transform them with a blender into puree.
- To prevent the preparation from losing vitamins and nutrients, it is necessary to adhere to the correct conservation technology.
Considering these points, it is possible to prepare a wonderful dish that will complement the diet in winter with the taste of summer vegetables.
Vegetables harvested or bought in summer are used for preservation, since in winter the products are filled with additional components that forcefully accelerate the ripening procedure, which leads to the loss of the natural taste and supply of vitamins.
How to pick up fruits
Before you start preserving, you need to select the required amount of eggplants and zucchini. It is recommended, when selecting, take into account the following points:
- the fruits used must be ripe;
- it is recommended to use small vegetables for preservation;
- to preserve vitamins and taste, choose whole fruits;
- it is not recommended to use vegetables with damaged skin;
- overripe zucchini and eggplants are not suitable for preservation;
- do not use fruits from diseased bushes.
For preservation, it is not advisable to use unripe fruits, since they do not contain the necessary taste, and in addition, they lack an abundance of vitamins and nutritional properties.
Also, when choosing fruits, you should rely on the recipe for preparing winter preparations so that the dish has a pleasant taste.
Preparation of ingredients
After selecting the required number of zucchini and eggplants, you can proceed to their preliminary preparation for the upcoming ambassador and conservation:
- the fruits of "blue" and zucchini must be thoroughly rinsed with water to remove dirt and soil present;
- after it is required to dry the vegetables from the moisture present on the peel of the fruit, which has accumulated after washing;
- it is necessary to clean the eggplants and zucchini from the skin and other components present on the surface (tail);
- to prepare caviar, it is required to free the vegetables from the seeds present inside;
- subsequently, the workpiece is cut into small pieces and passed through a blender or meat grinder.
You do not need to mix the ingredients before cooking. Zucchini are chopped into a separate container.
To prepare caviar, you should carefully grind the pieces of vegetables to create the most intense taste for the canned dish.
How to prepare zucchini-eggplant caviar
There are many ways to prepare this dish, but preserves made according to the following recipes have the best taste:
- squash caviar with baked eggplant;
- quick cooking with apple cider vinegar;
- caviar with large pieces of vegetables and garlic cloves;
- a dish without preservation of the product;
- squash and eggplant caviar without vinegar.
Each option under consideration differs in its taste and method of preparing the treat.
Zucchini caviar with baked eggplants "Lick your fingers"
For cooking, you will need: zucchini (3 kilograms), eggplants (1 kilogram), onions and carrots (300 grams each), tomatoes (2.5 kilograms).
The cooking procedure is as follows:
- tomatoes are peeled off;
- zucchini and eggplants are peeled and seeds removed;
- chopped eggplants are baked in the oven;
- zucchini and onions are cut into small cubes;
- carrots are grated;
- everything is fried in separate pans;
- subsequently, all components are passed through a blender;
- all components are stewed over the fire for 10 minutes;
- salt, vinegar, and pepper are added to taste.
At the end, a homogeneous mixture is laid out in cans, and then rolled under a metal lid.
Quick recipe with apple cider vinegar
For cooking, you need: 1.5 kilograms of eggplant, a pound of zucchini, ripe tomatoes (600 grams), onions (300 grams), sweet and hot peppers (to taste), garlic (a couple of heads).
The cooking procedure is as follows:
- all ingredients are peeled;
- after that you need to cut them into slices and grind them in a blender;
- the whole mixture is mixed in a saucepan and cooked for about an hour;
- add about 20 milliliters of apple cider vinegar for flavor.
Then everything is poured into jars (if necessary, add bay leaves and allspice). After the composition is rolled up under an iron cover.
Cooking in a multicooker
For cooking, you need: 2 zucchini, 3 eggplants, as well as 2 medium tomatoes and 4 ripe onions. The cooking procedure is as follows:
- peeled onions, cut into cubes and put in a multicooker for baking;
- eggplants are peeled, cut and sprinkled with salt, and then sent to the onion;
- after that, tomato slices and small eggplant cubes are stacked (everything is cooked within 45 minutes).
At the end, you need to salt, add vinegar and mix, and then simmer for another half hour. Then the mixture is poured into cans and rolled under a metal lid.
Saute caviar
This recipe does not imply preservation. All fruits do not need to be chopped, since the essence of the recipe takes into account the presence of pieces of vegetables. Consider the cooking process:
- 3 kilograms of eggplants are peeled and cut into pieces (it is recommended to soak the fruits in salted water afterwards);
- one onion head is peeled and chopped into small cubes,
- 500 grams of carrots are grated;
- also requires a kilogram of peeled tomatoes;
- tomatoes are cut into small pieces;
- additionally, it is required to prepare 8-10 cloves of garlic (the fruits are grated);
- to complement the taste, use bay leaf (1 piece), ground pepper, allspice (8 peas), vinegar (50 milliliters).
Pre-fry the onions and carrots for 10 minutes with the addition of vegetable oil. After that, all the ingredients are added to one pan, spices and salt are added to taste. The composition is cooked for 40 minutes and stirred periodically. At the end, the dish is supplemented with pepper and sugar to taste, everything is mixed and can be served.
Without sterilization
You can cook any dish without seaming under a metal lid. Here the condition is that immediately after cooking, the composition cools down at room temperature, and then it is laid out on plates and eaten. Zucchini-eggplant caviar is stored without seaming for no more than one week in the refrigerator.
In order to eat the product immediately after preparation, it is recommended to give preference to the classic recipe "You will lick your fingers" or to a dish cooked in a multicooker, since they are stored in the refrigerator for the longest time.
No vinegar
For making treats without vinegar, you can use the usual classic recipe. Here you will need the following: eggplant (1.5 kilograms), zucchini (1 kilogram), tomatoes (600 grams), 3 heads of garlic, 2 pods of hot peppers, sweet peppers (5 pieces).
Consider the cooking procedure:
- all vegetables are passed through a meat grinder;
- everything is mixed in one saucepan;
- add 3 tablespoons of salt, 3 tablespoons of sugar;
- the mixture is stirred and cooked over low heat for about an hour;
- at the end, spices are added to taste (ground pepper, bay leaf), the mixture is kept on fire for 3 minutes, after which it is mixed.
The finished composition is poured into prepared cans, and then rolled under the lid. Due to the absence of vinegar in the components, caviar will not be stored for a long time. The optimal storage time for the finished seaming is six months, after which the conservation may deteriorate.
Vinegar, although it worsens the taste of the delicacy, however, helps to increase the storage time of the workpiece.
If desired, 20-50 milliliters of table vinegar can be added to this dish and other recipes, then the caviar will be stored for a longer period. If the preparation is made not for preservation, but for eating right away, then adding table vinegar is not advisable.
Friends, among the many homemade recipes, this is one of the most popular twists for the winter. Surely you are already familiar with the recipe for its preparation, but have you ever harvested squash and eggplant caviar with mustard for the winter? It is this recipe of two vegetables popular in home preservation - zucchini and eggplant that I want to offer you today.
However, the recipe is not limited to only these two vegetables, we will also use today: carrots, tomatoes, bell peppers, onions and garlic. This is such a rich taste and multivitamin composition, you get zucchini-eggplant caviar, and adding a few tablespoons of mustard to it will give it a subtle spicy note. This amount of ingredients takes time to fry, so this appetizer takes 1.5 - 2 hours to prepare. But on the other hand, it turns out to be of excellent taste!
Now let's see how to cook a squash and eggplant. According to this recipe, the output is about 4.5 - 5 liters of caviar.
Ingredients
Eggplant - 1.5 kg
Zucchini - 1.5 kg
Sweet pepper - 500 g
Tomatoes - 1-1.5 kg
Onions - 500 g
Carrots - 1 kg
Garlic - 1 head
Black pepper - 0.5 tsp
Table mustard - 4 tbsp. l.
Refined vegetable oil - 1 cup (250 ml)
Table vinegar 9% - 1/3 cup (80 ml)
Salt to taste
Parsley or dill - a bunch
Cooking zucchini-eggplant caviar
1. First, prepare all the vegetables: wash, peel and cut into medium slices, because then we will puree them and the size of the slices is not at all important in this case. Fry each of the vegetables in turn in a pan with vegetable oil until soft.
2. Take the largest saucepan or even an enamel basin, put the vegetables fried with oil there (you don't need to drain it). Add finely chopped herbs, spices: black pepper and mustard, garlic passed through a press, salt to taste. Simmer after boiling for 15-20 minutes, stirring occasionally so that it does not burn. Zucchini-eggplant caviar is inherently ready. If you want to get a homogeneous mass, then whisk the vegetable mixture in a blender.
3. At the last stage of cooking, pour in the vinegar, stir and boil for another 2 minutes and immediately put the hot squash and eggplant caviar in sterilized jars and roll up in the usual way.
Bon Appetit!
Store it in your cellar or pantry.
Video recipe for cooking zucchini-eggplant caviar
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Best regards, Lyubov Fedorova.