Eggplant Caviar

The eggplants are ripened and carefully cleaned, allowing them to drain well to remove excess water. This is an important step, as excess water can affect the final texture and flavor of the dish. Meanwhile, the peppers and bell peppers are also roasted until the skin becomes slightly brown, then they are carefully peeled, being very delicate to handle. This combination of vegetables will give an unmistakable taste to the mixture.

The white onion is peeled and boiled until it becomes soft and translucent, releasing its deep flavors. After all the vegetables are prepared, they are passed through a meat grinder, resulting in a homogeneous paste, full of vitality and color. This is the moment when the vegetable combination reveals its flavor potential.

In a large pot, the oil is added, which will contribute to the final appearance of the dish. The chopped vegetables are placed in the pot and seasoned with a pinch of salt to enhance the flavors. It is placed on low heat and allowed to simmer slowly for about an hour, stirring continuously to prevent sticking. This slow cooking stage is essential to allow the flavors to blend and develop, resulting in a rich and savory dish.

After the mixture has cooked and the flavors have blended, the tomato purée is added, which will give a more intense flavor and vibrant color. Peppercorns are also added, and optionally, bay leaves, which will contribute to the depth of flavor. It is allowed to boil a few more times, and when the oil rises to the surface, you know the mixture is ready.

The final dish is placed, still hot, into sterilized jars, which must be cleaned and prepared beforehand to avoid contamination. It is sealed well and placed in steam for 30 minutes, a process that will ensure optimal preservation and delicious flavor for the long term. This recipe is not only delicious but also full of colors and textures, turning any meal into a true feast of flavors.