Russian Eggplant Caviar

Total Time: 1 hr 15 mins Preparation 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

Recipe

• 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.