Wash the vegetables well. Turn on the gas, put the eggplant and peppers on the fire, to give the skin a little burn from all sides - this will give the calf the incredible taste of a campfire or grill. Transfer to a baking sheet, bake in the oven until cooked. When the vegetables are ready, remove from oven, slightly cool, peel, tails eggplant and pepper seeds to remove.

Cleaned peppers cut into cubes, eggplant chopped with a knife (in any case not in a meat grinder, a blender, a mixer, a knife and hands only). White onion slice so finely as I can. One tomato cut into cube, second grate, the peel out, this juice is enough to quickly marinate the chopped onion and make it even tastier. Mix vegetables, when peppers and eggplant are still warm, the taste is quite different than when they are completely cool.

Fork with large tines to stir the eggs, gradually adding vegetable oil and salt. Eggplant caviar is very fond of and butter, and salt, so always try to test the taste. If the eggplant got soggy, put them for a few minutes under a press before cutting, if too dry, add some more grated tomato and vegetable oil. The eggs should be juicy and not dry. While stirring the eggs should not be turned into a homogeneous suspension, the pieces of vegetables should be required.

Garlic and herbs in a Jewish eggplant caviar is not added, but one day, once in the Azerbaijani family and tasted the same eggs but with cilantro, I'm gone forever. Now I add in eggs chopped cilantro, not parsley or dill - in any case ;) Served with olive oil and fresh bread, nothing else I need.