Slow-Stewed Eggplant Spread with Carrot and Peppers

What you need

• 800 g (1 3/4 lb) eggplants, unpeeled, cut into 2 cm (3/4 in) cubes
• 2 medium onions, diced
• 1 large carrot, coarsely grated
• 2 red bell peppers, seeded and diced
• 400 g (14 oz) ripe tomatoes, chopped
• 100 ml (scant 1/2 cup) sunflower oil
• 3 cloves garlic, crushed
• 1 tsp sugar
• 1 bunch dill, small, chopped
• salt, for soaking and seasoning
• black pepper, freshly ground, to taste
• 6 slices rye bread, for serving

Method

Restated from the original video

1. 1

   Dissolve 2 tbsp salt in 1 l of water, add the eggplant cubes and weigh them down with a plate. Soak for 30 min.

2. 2

   Squeeze the eggplant by the handful and pat dry.

3. 3

   Warm the oil in a wide, heavy pot over medium heat. Add the onions and carrot and cook, stirring often, until soft and golden, 8-10 min.

4. 4

   Stir in the peppers and cook 3 min.

5. 5

   Add the tomatoes and simmer, uncovered, until they break down into a thick sauce, about 15 min.

6. 6

   Add the eggplant and stir well. Cover and stew on low heat, stirring every 10 min, until the pieces are completely soft and falling apart, 40-45 min.

7. 7

   Uncover, raise the heat to medium and cook, stirring, until the extra liquid has evaporated and the mixture is thick and spoonable, 10 min.

8. 8

   Stir in the garlic, sugar, dill and black pepper, then taste and add salt if needed. Cook 3 min more.

9. 9

   Mash lightly with the back of a spoon for a coarser or smoother texture, as you like.

10. 10

    Cool to room temperature, then chill if you like. Serve cold or at room temperature, spread on rye bread.

Imported from namenu.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.