Zucchini caviar
Once upon a time, back in the 80s, our distant relatives lived at the 13th station of the Big Fountain. They used to make caviar out of "fountain" zucchini and then pass it on to us and other Libkins, Izdachs and Keimachs of Odessa as shalachmones. It is worth explaining that "shalachmonesh" is a Yiddish word meaning: treating relatives "for take-out." As for the Vykhodtsy and Keimakhs, they are the surnames of my mother's relatives.
Ingredients
| zucchini (small, seedless) 1.5 kg |
| red bell peppers 500 g |
| sweet tomatoes 1 kg |
| onions 300 g |
| garlic 100 g |
| hot red pepper 1 pc |
| lemon 1 pc |
| olive oil 300 ml |
| balsamic 50 ml |
| salt and pepper to taste |
Instructions
Step 1
Scald the tomatoes and peel off the skins. Then remove the seeds and cut into cubes. Wash and dice the zucchini.
Step 2
Chop onion and garlic into slices. Remove the seeds from the hot pepper and slice.
Step 3
Roast the sweet peppers over a fire and peel off the skin. Next: cut and remove seeds and stalks. Cut the pulp into cubes.
Step 4
Saute onion, garlic and hot pepper in olive oil over low heat for 15 minutes, stirring constantly, until caramelized. Next: add the balsamic and steam over high heat for 1 minute.
Step 5
Add zucchini cubes, tomatoes and bell peppers to the onions and garlic. Stew and after 10 minutes add the lemon juice; stew for another 5 minutes, salt and pepper to taste. Taste and cook at a very low boil for another 10 minutes.
Step 6
Pour in the remaining olive oil and turn off the heat.
