Russian eggplant caviar: bake whole eggplant (without stem) at 350 till a little soft (if large, it can take 1 hour). Cool, quarter length wise, peel and chop. Fry diced onions, then a little carrots, add tomato paste and eggplant, fry till blended, salt to taste
Saute: Alternatively, in thick large pot layer - oil, chopped onions, carrots,
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