Russian Eggplant Spread

Char the eggplants slightly directly over the burner of a gas stove, on a grill, or under a broiler until the skin begins to wrinkle and crackle and the flesh is mostly soft.

Char the tomatoes in the same way just until the skin is crackled and can be peeled of easily.

Allow both vegetables to cool.

Sauté the onions in a cast-iron skillet in a little oil until golden-brown.

Peel the cooled tomato(s) and eggplants and chop roughly (a few bits of charred eggplant skin here and there only add to the flavor). Add everything to the pan with the onions with a little extra oil and salt and sauté uncovered over medium-low heat, stirring frequently to prevent the mixture from burning, until the liquid has evaporated and the “caviar” has turned a golden-brown hue, approximately 25 minutes. Adjust salt and pepper to taste.

Serve warm or cold.