Eggplant caviar is our favorite delicacy because it's delicious and very tender. And it's easy to make. I use eggplant, tomatoes, bell peppers, onions, carrots, and garlic. These are the vegetables I had (all organic, picked from the garden):
I peeled them all, chopped or grated them and sent them to fry separately.
After that, I chopped it in a meat grinder, but not too much.
I put it in a cauldron, stewed it, adding salt and pepper.
I also pureed the tomatoes with a blender, so more foam formed than when mincing them in a meat grinder, and this is not very good.
I've jarred it and are now enjoying this delicious treat. I don't add any vinegar or acid, like my neighbor does, and none of the jars bulge. Sometimes I add herbs, which adds a vibrant flavor, and when I remove the vegetables from the pan, I always place them in a colander to drain the oil—otherwise, the caviar will be too greasy.
And finally, this is the core of a bell pepper I found – a miracle of nature.
