Ukrainian Eggplant Caviar (Kaviar z Baklazhanyu)

• 1 lg. eggplant
• 1 lg. onion
• 2 tbsp. oil
• more
• 1 tbsp. lemon juice
• apple vinegar
• 1 tsp. salt
• 1 tsp. fresh ground black pepper
• 1 to 2 tbsp. tomato paste
• 1 tbsp. hot chili sauce
• relish (optional)

1. Bake whole eggplant in a moderate oven until soft.
2. Cut in half, scrape out pulp, and mash with a fork.
3. Saute chopped onion in oil until wilted.
4. Add to eggplant, sprinkle with lemon juice, salt, and pepper.
5. Add tomato paste and chili and mix well.
6. Cook gently for about 20 minutes.
7. For more smoothness, add more oil.
8. Pack in a crock or jar; refrigerate at least 4 hours, or until flavor develops.
9. Keeps well.
10. Variation: Instead of baking eggplant you can peel eggplant and chop into small pieces and boil until soft then drain and use as above.

eggplant, onion, oil, lemon juice, apple vinegar, salt, fresh ground black pepper, tomato paste, hot chili sauce

Taken from www.foodgeeks.com/recipes/20097 (may not work)