Eggplant Caviar

Wash the eggplants, trim the stems, pierce them with a fork, and roast in the oven at 200°C (400°F) for about 10-12 minutes, turning occasionally until tender.

Dice the onion finely, heat oil in a saucepan, and sauté the onion for 1-2 minutes.

Add the grated carrot and sauté for another 1-2 minutes, then stir in the finely diced bell pepper.

Finely chop the tomatoes and add them to the saucepan, simmering the vegetables over low heat for about 10 minutes.

Peel the roasted eggplants and chop them into small pieces, then add them to the saucepan.

Season with salt, sugar, and black pepper, stirring frequently, and simmer the relish over low heat for 20-30 minutes, tasting as you go.

Once the relish takes on a rich reddish-brown color, stir in the minced garlic and vinegar, bring to a boil, and simmer for 1-2 minutes.