Russian Eggplant Caviar - cooking recipe

Ingredients

1 large eggplant
1 teaspoon vinegar
1 large onion, minced
5 tablespoons tomato paste
2 tablespoons vegetable oil
1 bell pepper, seeded & minced
1 teaspoon powdered sugar
salt & pepper

Preparation

Bake eggplant, allow to cool, skin, & mince finely.
Saute onion & pepper in 1 tb of oil until onion is browned.
Add adding remaining oil.
Add tomato paste, stir well & simmer for 5-mins.
Add vinegar, sugar, salt & pepper & ceggplant.
Stir well & cook slowly for 30-mins on a low-heat.
If necessary you may add more oil to prevent mixture from sticking & thus burning.
Remove from heat, cool to room temp, then refrigerate.
Serve cold on thinly sliced black bread with butter & freshly chopped onion if desired.