Recipe from "the Book about tasty and healthy food" of 1952 ed.: Eggplant bake or cook, remove the skin, chop the flesh, add slightly fried onion and tomato, salt, pepper, vegetable oil and a little vinegar; mix it up, boil on a light fire to remove excess moisture and to cool. 300 g eggplant - 1-2 onions, 2 tbsp. tablespoons vegetable oil, 1 tomato. In this video recipe I added a whisper of sugar, the Basil and blend in a blender, 1/2 onion