Eggplant caviar-ragout
4 servings
50 minutes
Eggplant caviar-stew is a fragrant and delicate dish of Russian cuisine that combines the sweetness of tomatoes, the spiciness of paprika, and the rich flavor of eggplants. The origins of this dish trace back to the traditions of home canning when each housewife tried to create something special from simple vegetables. The vegetables are stewed until soft, allowing their flavors to fully develop. Its delicate consistency and light sweetness make it an ideal complement to fresh bread, side dishes, or meat dishes. It can be served hot or cold, and its rich taste makes the stew a great option for dinner or a light snack table.
1
Cut all vegetables into medium-sized cubes.
2
Place the sliced eggplants in a deep bowl, generously salt them, and cover with warm water to remove bitterness.
- Eggplant: 2 pieces
- Salt: to taste
3
Pour vegetable oil into the pan.
- Vegetable oil: 2 tablespoons
4
Pour the onion into the pan (fry for 5 minutes).
- Onion: 1 head
5
Add carrot and pepper to the onion and sauté for another 5 minutes.
- Carrot: 1 piece
- Bell pepper: 1 piece
6
Add the eggplants, having squeezed them out of water beforehand, as well as the tomatoes.
- Eggplant: 2 pieces
- Tomatoes: 2 pieces
7
Cook all the vegetables covered for 15 minutes.
8
Add 1 tablespoon of salt, paprika, and 2 tablespoons of sugar.
- Salt: to taste
- Paprika: to taste
- Sugar: 3 tablespoons
9
Stir and simmer until most of the moisture evaporates.
