Eggplant caviar with apple

Peel the onion and cut it into medium-sized cubes. Pour vegetable oil into a thick-bottomed pot. Once it heats up, add the chopped vegetables to the pot. Sauté the onions over medium heat until they are translucent, stirring occasionally.

Wash the tomatoes, cut them in half, remove the stem, and dice finely. If desired, the vegetables can be peeled beforehand. Add the chopped tomatoes to the sautéed onions and mix.

Stirring occasionally, stew the vegetables under a lid on low heat for 5-7 minutes.

Wash the eggplants and trim the stems. Without peeling the vegetables, cut them into cubes with a side of 1 cm. Add the eggplants to the pot with the stewed vegetables.

Wash the bell pepper, cut it in half, and remove the seeds. Dice the vegetables into small cubes and add them to the pot after the eggplants.

Wash the sweet and sour apple, cut it in half, remove the core with seeds. Grate the fruit using a grater with large holes, add to the rest of the ingredients.

Mix the ingredients.

To make the eggplant caviar aromatic, add ground spices, bay leaf, and allspice to it. Salt to taste, and add a little sugar to balance the flavors. Put a pod of hot pepper in the pot, it will give the dish a pleasant spicy note. Simmer the eggplant caviar over low heat, occasionally stirring, under a loosely covered lid so that excess liquid evaporates during the cooking process.

In 40 minutes, the eggplant caviar with apple will be ready. It can be served immediately after cooking or pre-chilled in the refrigerator.

Caviar can be spread on slices of fresh bread or served with main dishes. Enjoy your meal!