This is a delicious appetizer served hot or cold.
2 lbs eggplant
1 sweet pepper
2 large tomatoes
1 head of garlic
3 oz vegetable oil
1 heaping teaspoon salt
1 tablespoon sugar
1 tablespoon apple cider vinegar
1 bunch fresh dill
Rinse the eggplants. Remove the stems.
Make shallow cuts along the length of the eggplants on all 4 sides.
Place the eggplants on a baking tray.
Place the tray with the eggplants into a preheated oven (400F).
Bake for 35 minutes. Let the eggplants cool.
When cool, cut the eggplants into 4 parts each and peel off the skin.
If the eggplants are cooked through, it’s easy to peel it off and scrape the flesh off the skin. Discard the skin.
Cut the eggplant flesh into small pieces.
Peel the onions and garlic.
Remove the stem and seeds from the pepper. Chop the onion and pepper into medium cubes. Cut the garlic cloves into circles.
Transfer the vegetables into a deep skillet or a stewpot. Pour in a generous amount of oil.
Sautee the vegetables over a medium fire for 10-15 minutes, stirring periodically.
Cut the tomatoes into medium cubes.
Add to the skillet with the rest of the vegetables and continue cooking for another 5-8 minutes.
Add the eggplant.
Sprinkle with the salt.
Add the sugar.
Pour in the apple cider vinegar.
Continue cooking everything together for another 5 minutes while stirring.
Finely chop the dill.
Add the dill into the skillet with all the vegetables, stir and take off the stove right away.
Your “caviar” is ready.
This is beyond delicious… enjoy!