Prepare all the vegetables for cutting. Put in the oven capacity for cooking (I have for such a case a small katancik). Very good heat. While basking Your capacity (hereinafter katancik)

Dice up onion and set aside it aside. Pour in the heated katancik oil and let it heat up. While heated the oil.

Diced cut tomatoes. The oil is already very well warmed up and in katancik put prepared onions.

Fried onion, tomatoes sliced, cut into cubes eggplant (with skin, not scalding) (For more even roasting all the vegetables are preferably cut into the same size).

Add to the onions the tomatoes, a little put out,

Then add eggplant, salt, pepper, stir and simmer until cooked over low heat for at least an hour. Somewhere in the next 20 or 30 minutes cover with a lid and bring to readiness. Eggplant can simmer longer, worse, she will not, they will have a similar consistency to eggplant caviar. Serve the dish can both hot and cold (cold preferably). P. S. Ready hot eggplant can be spread out in sterile jars, boil them and roll covers.