Caviar from baked eggplant with peppers and pickled onions

3 medium eggplants
1 large red pepper
salt, pepper - to taste
1 medium sweet red onion
vinegar
garlic - 2 cloves
2-3 fresh tomatoes

Eggplant and pepper put on a baking sheet covered with foil and bake in a heated oven
up to 200 degrees to softness (about 30-40 minutes).
Cool and peel off the skins and seeds.
Blanch tomatoes and peel.
Onion very finely chopped, put in a bowl and pour vinegar, leave for 30 minutes
marinate.
We put peppers, eggplants, garlic, tomatoes in a blender and grind to finely chopped.
Put the mass in a jar, add salt, pepper, pickled onions, mix.
Optionally, you can add a hot red pepper.

on prescription belonika

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