Granny's Eggplant Caviar with Onions

Think of eggplant caviar and its aroma ... There is no stronger means in the world that can awaken memories than smell. For example, the aroma of baked eggplants instantly transports me to my Odessa dacha childhood. On a sultry afternoon, everyone returned from the beach, and the smell of baked eggplants and peppers came from the surrounding dachas, mixing with the screams of mothers and grandmothers calling the children to the table. God forbid, after the sea, fall exhausted into an old cracked chaise lounge under a cherry or apricot tree and not have lunch! Compote will be for sweet and only for those who wash their hands well. Once I was wandering through the alleys near the Jerusalem market and realized that I just had to hear the smell of a baked eggplant and immediately want to become a little girl again, wash my hands well, eat a three-course dinner,

Ingredients

• 2-3 large eggplants
• 1 large tomato
• 1 large bell pepper
• 1 large onion.
• half a pod of hot pepper
• 2 tbsp. l. sunflower oil
• 2 tbsps. l. white wine vinegar
• salt, freshly ground black pepper

Directions

1. Bake the eggplants over an open fire or under the grill in the oven until soft, 15-20 minutes. Cool slightly.
2. Cut sweet and hot peppers in half, remove the stem and seeds. Peel the onion and chop very finely.
3. Place the tomato in a bowl and cover with boiling water for 2 minutes, then drain the hot water and pour over the tomato with cold water. Remove the skin and cut into several pieces.
4. Slice the eggplant lengthwise and carefully remove the pulp. Place in a food processor and chop with tomato and peppers in pulse mode. The mass should be smooth, but not like a paste. Add onion. Season with salt, pepper, vinegar and sunflower oil and mix well.