Eggplant caviar for the winter without sterilization and vinegar - the most delicious, just lick your fingers

For everyone who wants to make such a preparation for the winter, I am posting this recipe with step-by-step photos taken. Let's get to work, because eggplant caviar turns out so delicious that you'll lick your fingers.

To make the world's most delicious homemade preparation, you need only 4 main components:

eggplants – 3.5 kg;

tomatoes – 3.5 kg;

bell pepper – 2 kg;

onions – 2 kg;

refined sunflower oil – ⅓ l;

salt - 2 tsp;

ground black pepper - depends on your taste.

How to make eggplant caviar for the winter

When starting to cook, you need to wash the eggplants, bell peppers, onions and tomatoes.

Next, chop and sauté the onion in a deep frying pan.

While the onion becomes transparent in the pan, cut the bell pepper into cubes.

Clean and then cut the eggplants into cubes.

First, lightly fry the onion, and then pour the eggplants and peppers into the pan. Add salt as indicated in the recipe and mix.

Stirring, simmer the vegetables over low heat.

Wash and cut the tomatoes into slices. Combine them with other vegetables.

We simmer the caviar for about an hour and a half, until the excess moisture boils away from it and it looks as beautiful as in the photo.

During the cooking process, periodically stir and taste the caviar. If necessary, you need to add more salt.

Place the finished eggplant caviar into sterilized jars.

We screw the lids on the jars, turn them over, and leave them to cool under warm blankets, because we are preparing it for the winter without sterilization.

This homemade eggplant caviar is prepared very quickly. Until winter, we store it at home in a dark place, or even at room temperature.

You can serve this most delicious eggplant caviar not only with side dishes, but also spread it on bread like red caviar. 😉

Mmmmm... soooo tasty... just lick your fingers.