Eggplant caviar

Peel 1 eggplant and cut it into cubes. Chop 1.5 onions, 1 bell pepper, and 2 tomatoes into cubes as well. Finely chop 1 hot pepper.

If desired, you can blanch the tomatoes and peel them for a smoother texture.

Crush 1.5 cloves of garlic through a garlic press or finely chop them.

In a deep skillet with a thick bottom or a cauldron, heat 1 tablespoon of vegetable oil.

First, add the chopped onions and sauté them until they turn light golden.

Then add the tomatoes and bell pepper, let them evaporate a bit to remove excess moisture, after which add the eggplants.

Sauté all the ingredients over medium heat for 20-30 minutes.

When the eggplants become soft, add salt and pepper to taste, as well as the garlic and, if desired, herbs.

Mix thoroughly and continue cooking until all the liquid evaporates.