My variation on the eternal theme of " Caviar overseas eggplant." There was a time, I just learned to cook and this recipe invented from ignorance that it is correct to bake eggplants, and then - to grind a blender or a meat grinder... But surprisingly the result exceeded all expectations, and since then this variation of caviar is always on my table!
Grind our vegetables: carrots three on a coarse grater, eggplant, bell pepper-into small cubes, onions and tomatoes-arbitrarily, hot pepper-into small pieces.
First of all, fry the hot pepper. If not raw - you can safely replace the ground from a bag. This roasting gives a pleasant color to the oil and makes the taste not so sharp, softer, piquant.
Sauté the onions until translucent, then add the carrots there, too, until soft. Set aside from fire.
Meanwhile," dissolve " tomatoes. I do fresh, but you can use salted, and canned. If the tomato is too fleshy, you can add some water.
Combine tomatoes, a mixture of onions and carrots, add the remaining eggplant and bell pepper.
Cover the pan with a lid, reduce the heat and simmer, stirring occasionally. Before final readiness add sugar to taste - 1-2 tbsp. Stir do not forget - few things can be worse in the kitchen than the smell of burnt vegetables)