In vegetable oil, fry for about 5 minutes, diced carrots and onions.
Then add the diced eggplants to the pan, fry a little and pour not a full glass of water. Stew the lid for 10 minutes stirring occasionally.
Add peeled grated tomato, salt, pepper and a little sugar. Stew for another 10 minutes.
Add chopped garlic with parsley and cook for another 5 minutes. Add salt or sugar as needed.
Cool the caviar a little and beat with a blender until smooth. Serve.