Eggplant Caviar

Prepare all ingredients.

Brush the skin of the eggplants with olive oil.

Bake on a baking sheet...

... for 35 to 45 minutes.

Peel the eggplants.

...

Chop the pulp or pass it through a sieve.

Chop the onion. You can use "the onion cutter".

Cut the peppers in brunoise.

Chop the garlic.

Seed...

...peel...

...and crush the tomatoes.

the onion in olive oil.

Add the peppers...

...garlic, mashed eggplant pulp and crushed tomatoes. Season, add a pinch of sugar and a bit of olive oil, if necessary.

Cook for 30 minutes over low heat. At the end, add the lemon juice and season.

Common uses : Cold, on toasts or to prepare many different appetizers. Warm, as a side dish for meat and fish.