Eggplant and courgette caviar

Aubergines or courgettes, peeled and cut into circles, 4-5 cm thick, are fried in vegetable oil. Finely shredded vegetables are separately fried in vegetable oil. Then everything is passed through a meat grinder with a fine lattice, adding greens, salt, sugar, spices, tomato puree, mixed and heated in an enameled or cast-iron saucepan to a boil. The finished caviar is best sterilized in jars with a capacity of 0. 5 liters for a little more than an hour at a temperature of 100 ° C. The amount of salt, sugar and spices can be changed to taste, since the recipe is designed for non-spicy caviar.