Russian Eggplant Caviar

seattlelove's Note:

very good

• Total Time: 1 hrs 15 mins
• Prep Time: 45 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 1 large eggplant
• 1 teaspoon vinegar
• 1 large onion, minced
• 5 tablespoons tomato paste
• 2 tablespoons vegetable oil
• 1 bell pepper, seeded & minced
• 1 teaspoon powdered sugar
• salt & pepper

Directions:

1. Bake eggplant, allow to cool, skin, & mince finely.
2. Saute onion & pepper in 1 tb of oil until onion is browned.
3. Add adding remaining oil.
4. Add tomato paste, stir well & simmer for 5-mins.
5. Add vinegar, sugar, salt & pepper & ceggplant.
6. Stir well & cook slowly for 30-mins on a low-heat.
7. If necessary you may add more oil to prevent mixture from sticking & thus burning.
8. Remove from heat, cool to room temp, then refrigerate.
9. Serve cold on thinly sliced black bread with butter & freshly chopped onion if desired.