Ikra is a Russian relish/condiment/side dish. Ikra means caviar, so the vegetables, usually referring to eggplant or zucchini, are diced small, to be reminiscent of fish roe. I grew up with it, traditionally with Russian Mennonite foods, especially Fleischpersky.
Ikra
2 large red onions, finely chopped
4-6 cups finely chopped eggplant
2-3 cups shredded carrots
2 cups shredded parsley roots
2-4 cups chopped peppers (I used a mix of sweet and medium hot)
4 cups tomato purée, or 1-2 bottles passata, or 4-6 cups chopped tomatoes
Salt and pepper, to taste(I used about 2 tbs black pepper, and just less than that of salt)
Scant cup sugar (balances the acids, for canning)
1-4 tbs olive oil (or your preferences)
In a large, heavy bottomed stock pot, start cooking all ingredients, except for the tomatoes and sugar, on medium heat, stirring occasionally. When the eggplant is soft, add the remaining ingredients and cook, slowly, until it starts to reduce. Add a little bit of water, if needed.
Can, in sterilized jars, for 15 minutes.
Enjoy!
