Russian Eggplant Caviar

1. 1

   Bake eggplant, allow to cool, skin, & mince finely.

2. 2

   Saute onion & pepper in 1 tb of oil until onion is browned.

3. 3

   Add adding remaining oil.

4. 4

   Add tomato paste, stir well & simmer for 5-mins.

5. 5

   Add vinegar, sugar, salt & pepper & ceggplant.

6. 6

   Stir well & cook slowly for 30-mins on a low-heat.

7. 7

   If necessary you may add more oil to prevent mixture from sticking & thus burning.

8. 8

   Remove from heat, cool to room temp, then refrigerate.

9. 9

   Serve cold on thinly sliced black bread with butter & freshly chopped onion if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.