Russian Eggplant Caviar
|Onion||1 Large, minced|
|Tomato paste||5 Tablespoon|
|Olive oil/Vegetable oil any type||2 Tablespoon|
|Bell pepper||1 , minced (seeded)|
|Powdered sugar||1 Teaspoon|
Bake eggplant, allow to cool, skin, & mince finely.
Saute onion & pepper in 1 tb of oil until onion is browned.
Add adding remaining oil.
Add tomato paste, stir well & simmer for 5-mins.
Add vinegar, sugar, salt & pepper & ceggplant.
Stir well & cook slowly for 30-mins on a low-heat.
If necessary you may add more oil to prevent mixture from sticking & thus burning.
Remove from heat, cool to room temp, then refrigerate.
Serve cold on thinly sliced black bread with butter & freshly chopped onion if desired.