Add small diced onions and bell peppers.
Grate the carrots on a coarse grater, cut the tomatoes into cubes. Add carrots and tomatoes to the multicooker bowl. The bowl (5 liters) will be full.
Place the bowl of vegetables in the multicooker and set the “Stew” mode for 20 minutes. Pour some water into the bowl. During this time, the vegetables will become limp. Next, add salt, sugar, black pepper, finely chopped chili pepper, chopped garlic to the vegetables, pour in vegetable oil. Mix everything a little so that the spices are under the vegetables. Set the “Extinguishing” program again for 20 minutes. 
Next, pour in vinegar, stir in the eggplant caviar and set the multicooker to “Baking” for 20 minutes. Stir the caviar periodically.
Place the prepared hot eggplant caviar into sterilized jars.
If caviar is stored at room temperature, it is better to sterilize it in boiling water for 10 minutes (pour water into a saucepan, bring to a boil, place a napkin or towel on the bottom, carefully place the jar so that the water is up to the hangers, cover the jar with a lid and, when the water returns boils, sterilize over medium heat for 10 minutes). If you store this delicious eggplant caviar in a cool place, sterilization is not necessary. Roll up the lids, turn over and wrap. Eggplant caviar cooked in a slow cooker will become a wonderful reminder of bright summer days in winter.
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Yesterday we went to the market, today I cooked eggplant caviar in . I chose the recipe that required little fuss and didn’t use carrots; I didn’t have much of it. And to make the process easier, I chopped the vegetables at the beginning of their stewing, and thus a lot of them went into the multicooker bowl at once, without having to wait for shrinkage.
The most important thing for me when preparing vegetable preparations for the winter is to peel, wash, and chop the vegetables. It’s good that I used it now, the process has accelerated significantly. Yesterday I quickly chopped tomatoes for horseradish using it, cut peppers for the winter, and today I also cooked eggplant caviar with its help. I recommend it wholeheartedly, good technique. It's a pity that there is no cutting into cubes.
Ingredients for eggplant caviar:2 kg tomatoes
1.5 kg eggplant
1 kg bell pepper
6 heads of garlic
2-3 tbsp. salt (taste it, salt now differs in degree of salinity for some reason)
3 tbsp. Sahara
0.5 cups vegetable oil
2-3 tablespoons 9% vinegar
peppercorns optional.
How to cook eggplant caviar in the multicooker Polaris 0517We wash and peel the vegetables, grind them in a blender or meat grinder:
Place the vegetables (except garlic) in the multicooker bowl, mix as much as possible; before the vegetables were stewed, I had them up to the lid. And turn on the Soup mode. Why did I choose it? In my opinion, it is ideal for preparing vegetable mass, in this case vegetable caviar. Turn on the Soup mode for 1 hour, you can first chop the tomatoes, pour them into the multicooker bowl and immediately turn on this mode, gradually adding the remaining vegetables, except garlic.
When the vegetables have settled, and this will happen in about 25-30 minutes, pour in the vegetable oil, add salt and sugar, stir and close the lid.
And 10 minutes before readiness, add garlic and mix thoroughly. Taste it to see if it’s not salty and you’ll need to add salt:
And when the timer sounds, add vinegar, stir and place the eggplant caviar in pre-sterilized jars and cover with sterilized lids. Wrap in a blanket until cool.
If you have a multicooker with a smaller bowl, then reduce the amount of products proportionally. I prepared a video recipe to clearly show exactly how much caviar I got.
Video recipe Eggplant caviar in multicooker Polaris 0517Eggplant caviar recipes
Alexander Gushchin
I can’t vouch for the taste, but it will be hot :)
Content
Very tasty and healthy eggplant caviar is a universal dish, because it can be an appetizer or an addition to a side dish. The simple recipe is very accessible; even an inexperienced housewife can cope with the task. To speed up the process, you should use a slow cooker.
How to cook eggplant caviarA jar of blue caviar is not only a tasty snack option, but also a very healthy dish. This is an excellent preparation for the winter, which is made in a multicooker from any company (Redmond, Panasonic). The main thing is to follow simple rules:
Classic eggplant caviar cooks very quickly in a slow cooker. Need to take:
- eggplants – 2-3 pcs.;
- onion – 2 heads;
- sweet pepper – 2 pcs.;
- tomato – 3-5 pcs.;
- vegetable oil – 2-2.5 tbsp. l.;
- garlic – 2-3 cloves;
- carrots – 2 pcs.;
- spices - to taste.
Eggplants are prepared simply in a slow cooker for the winter. Use the detailed step-by-step recipe:
If you are preparing eggplant caviar, the recipe in a slow cooker for its preparation is simplified. The dish turns out incredibly tasty and tender. Need to take:
- sweet pepper – 1 pc.;
- blue ones - 2-3 pcs.;
- garlic – 3-4 cloves;
- onion – 2 heads;
- spices - to taste;
- carrots – 1 pc.;
- tomatoes – 2-3 pcs.;
- zucchini – 3-4 pcs.
To prepare not only a tasty, but also a simple snack option, you should use this recipe:
Preserving in a slow cooker is convenient and reduces the time needed to create a tasty and tender dish. You will need:
- blue ones - 2 pcs.;
- tomatoes – 2 pcs.;
- bell pepper – 2 pcs.;
- onion - 1 head;
- water – ½ tbsp.;
- spices - to taste;
- marjoram – 1 pinch.
Canning in a slow cooker is carried out as follows.
"Overseas caviar... eggplant!" We all remember this famous phrase from the film “Ivan Vasilyevich is changing his profession.” During the time of Ivan the Terrible, indeed, eggplants were a real curiosity for Russians, and any dishes made from them were considered a luxurious decoration even for the royal table. But times have changed, and now we can buy these little blue fruits in the store without any problems. And prepare eggplant caviar from them in a slow cooker, which is very tasty and healthy.
Eggplant caviar can easily be called one of the best preparations for the winter. This is a truly versatile product. It can be used as a snack, a side dish for almost any vegetable dish, and simply spread on black bread. And enjoy its great taste every time!
To ensure that eggplant caviar does not spoil until the end of winter, it is worth adding vinegar when preparing it. If you prepare caviar without it, you can expect that it will last until the New Year or a little longer. However, if you carefully sterilize the jars and lids and store eggplant caviar in the refrigerator, then it may well last until spring and not spoil.
So, we stock up on eggplants, jars and other necessary ingredients, and start preparing eggplant caviar for the winter in our wonderful assistant - a slow cooker.
Let's prepare the necessary ingredients for making eggplant caviar. Wash the vegetables, peel the carrots, peel the onions and garlic, and remove the seeds from the bell peppers.
Cut the tomatoes and eggplants into cubes. If they are bitter, you can sprinkle them with salt and let them sit for 15-20 minutes, then rinse with cold water. But I have never seen eggplants taste bitter. 
Cut the bell pepper into narrow strips. Finely chop the onion and garlic. Grate the carrots on a coarse grater.
Pour a little sunflower oil into a saucepan and turn on the frying or baking mode. Add the onion and garlic and fry for 5 minutes until translucent. The lid can be closed. 
Then add grated carrots and bell pepper. Stir and fry for another 5 minutes with the lid closed. 
After 5 minutes, add the tomatoes, stir and cook for another 5 minutes so that the vegetables are stewed a little and reduced in volume. We also cook with the lid closed. 
Lay out the eggplants, add a tablespoon of salt and half a tablespoon of granulated sugar, mix well. 
Turn off the frying mode. Turn on the baking mode for 30 minutes. This mode can also be replaced with the automatic pilaf mode. 
When the signal sounds, open the multicooker. 
Grind everything with an immersion blender until pureed. 
Place eggplant caviar in sterilized jars. Close with sterilized lids. 
I didn't add any vinegar. I decided to see if the caviar would last until winter. However, I put the jars in the refrigerator. It’s already December on the calendar, winter is in full swing. Yesterday we opened the first jar and everything is fine. The caviar was preserved without any vinegar. You can eat it with confidence! Bon appetit everyone and happy autumn preparations!
Watch the video recipe for making delicious homemade eggplant caviar in a slow cooker.
Eggplant caviar is much easier to prepare in a slow cooker and turns out much tastier. This appetizer can be served at the dinner table either hot or cold. In any case, this preparation must be served with fresh wheat bread or some other main course.
Delicious in a slow cookerIngredients for vegetable snack:
- fresh large carrots - 1 piece;
- olive oil (you can take sunflower or any other vegetable) - 4 large spoons;
- spicy tomato paste - 3 large spoons;
- ripe red tomato - 1 piece;
- fresh garlic cloves - 3 pcs;
- large eggplant - 2 pcs;
- ground allspice, fine table salt and any seasonings - add to taste;
- bell pepper (you can buy any color) - 1 piece;
- sweet onion - 1 pc.
Eggplant caviar in a slow cooker can be prepared either grated or cut into pieces. For variety, we decided to combine the presented treatments. To do this, you need to wash and peel the following vegetables: fresh large carrots, sweet bell peppers, ripe red tomatoes, young eggplants, fresh garlic cloves and sweet onions. Next, grate the eggplants and carrots on a large grater, and finely chop the remaining ingredients with a knife.
Roasting vegetables in a modern kitchen device
Eggplant caviar in a slow cooker is prepared in stages. To begin with, all the above ingredients need to be fried one by one. To do this, the kitchen appliance must be set to baking mode and pour a little olive or other vegetable oil into the bowl. Next, place the onions in the container, fry them well, and then successively add bell peppers, carrots and eggplants. After mixing all the ingredients, they need to be cooked in the same program for 17 minutes.
The process of stewing vegetablesAfter the eggplant caviar is fried a little in the slow cooker, it becomes aromatic and juicy, you should add a ripe tomato to it, and then set the stewing mode for one hour. During this time, all vegetables should be well cooked.
10 minutes before ending the selected program, add fine table salt, any spices and seasonings, allspice to the food, as well as add spicy tomato paste and grated garlic cloves. Next, the finished caviar must be cooled directly in the bowl of the device, and then divided into half-liter jars and placed in the refrigerator.
You can use this aromatic vegetable dressing immediately after stewing it. If you have made too much caviar, it is advisable to store it in a cool place for no more than 1-2 months.
How to properly serve for dinnerAs you can see, eggplant caviar is prepared easily and quickly in the Panasonic multicooker. This tasty and aromatic dressing can be served with completely different dishes. To do this, the vegetable mass should be spread in a thick layer on fresh wheat bread, forming a kind of sandwich. Bon appetit!
