Russian Eggplant Caviar Spread (Баклажанная икра)

Ingredients

• 1 large eggplant or 2 small
• 1 medium onion (chopped)
• 1 carrot (grated)
• 1 small red pepper (diced in small pieces)
• 2 cloves garlic (minced)
• 3 tomatoes (skinless, peeled and diced)
• vegetable oil
• salt and pepper to taste

Instructions

1. 1

   Dice the eggplant into small pieces. Add a generous teaspoon of salt to the diced and mix until the salt is mixed through. Allow to sit for about 30 mins. Squeeze out the excess bitter juices, drain and set aside.

2. 2

   To remove the skin from tomatoes, place in boiling water for about 60 seconds, remove into ice water then peel skin. If peeling tomatoes is too hard, you can substitute with a can of diced tomatoes

3. 3

   In a frying pan, add 2 tablespoons of oil and saute the onions and grated carrot until the onions are soft and the carrot is cooked. Add the diced red peppers and cook for another 5 minutes.

4. 4

   Add the diced tomatoes and cook for about 7 minutes. (longer if using diced tomatoes to allow liquids to reduce)

5. 5

   Mix the minced garlic and chopped eggplant to vegetable mixture. Cover and simmer for about 10 minutes, allow to cool. Taste and add salt and pepper.