Baked eggplant caviar for winter

1. Wash the eggplants, prick with a toothpick and bake in the oven until fully cooked. At 180 degrees, it takes about 45 minutes for a medium-sized eggplant.
2. Remove the skin from the baked eggplants, finely chop the pulp, add salt to the eggplants and transfer to a sieve to drain the juice. Put a small load on top.
3. Peel the onion, cut it into quarter-rings and fry in oil until golden brown and soft.
4. Grate the tomatoes, leaving the peel in your hands. Add the tomatoes to the onion and simmer over high heat until almost all the water has evaporated.
5. Add eggplant, stir. Simmer for 5 minutes. Bring to taste with spices.
6. To serve, cut a clove of garlic in half, rub it on a plate and transfer the caviar into it. Decorate according to your taste.
7. For storage for the winter, at the end of cooking, add vinegar, mix, spread the caviar in clean jars, sterilize the jars (covered with lids) in boiling water (for about 20 minutes). Seal, turn over and wrap until completely cooled.
Have fun!