Baklazhannaia Ikra (Poor Mans Caviar)

1. 1

   Heat the oven to 425 degrees.

2. 2

   Bake the eggplant on a baking sheet in the center of the oven, turning it over once or twice, until it is soft and its skin is charred and blistered, about 1 hour.

3. 3

   Meanwhile, in a skillet, cook the onions in 4 tablespoons oil over medium heat until they are soft but not brown, 6 to 8 minutes.

4. 4

   Stir in the green pepper and garlic and cook, stirring occasionally, for 5 minutes longer.

5. 5

   With a rubber spatula, scrape the contents of the skillet into a mixing bowl.

6. 6

   Remove the skin from the baked eggplant with a small, sharp knife, then chop the eggplant pulp finely, almost to a pure.

7. 7

   Add it to the mixing bowl and stir in the tomatoes, sugar, salt and a few grindings of black pepper.

8. 8

   Mix together thoroughly.

9. 9

   Heat the remaining 2 tablespoons oil in the skillet over moderate heat and pour in the eggplant mixture.

10. 10

    Bring to a boil, stirring constantly, then turn the heat to low, cover the skillet, and simmer for 1 hour.

11. 11

    Uncover and cook 30 minutes, stirring from time to time, until all the moisture in the pan has evaporated and the mixture is thick enough to hold its shape in a spoon.

12. 12

    Stir in 2 tablespoons lemon juice and taste for seasoning, adding salt, pepper and lemon juice to taste.

13. 13

    Transfer the caviar to a mixing bowl and chill, covered with plastic wrap, until ready to serve.

14. 14

    Serve on squares of bread or on sesame-seed crackers.

* Per serving · 4 servings · Values may vary.