Baked eggplant caviar

First bake the eggplants, preheat oven to 230-240 degrees and bake until soft.. about 30-40 minutes. Baking time will depend on the size of the eggplants and your oven. I had eggplants of different sizes, I put small eggplants in the oven 10 minutes later than large eggplants.

Take the eggplants out of the oven, put them in a saucepan, cover with a lid and a towel, and leave for 15 minutes to steam, so that the skin is well detached from the fruit.

Peel and chop the steamed eggplants from their skin.

Finely chop the onion. Pour oil in a heavy-bottomed saucepan or deep frying pan, add chopped onion to oil, fry over medium heat until soft... 12-15 minutes

Add tomato paste to onions and simmer for 5-8 minutes, stirring. Use a starch-free pasta, without any other thickeners...

Then add eggplants. Stir, then stew under cover for about 5 minutes on low heat.

Add salt, pepper, finely minced garlic, vinegar, sugar and stew under cover for another 5-7 minutes, stirring. Try to taste, add salt, sugar or vinegar if you feel that something is not enough.

Turn off fire, put caviar in sterilized jars, turn upside down, cover. Leave it to cool down. You get about 1 kg of delicious caviar. Store in the fridge or cellar. Recipe by Tanya Berkovskaya.