Bake eggplant for caviar in the oven for about 20 minutes, until soft. Remove the skin and cut into cubes.
Bake pepper in the oven as well, then peel the seeds and remove the skin.
In a large saucepan, fry the onions and garlic in oil for about 5 minutes, then add the grated carrots.
Add eggplant and pepper to the pan.
Boil the tomatoes in boiling water for 3 minutes before making a cross on the top of the incisions so that you can remove the skin. After removing the skin, beat in mashed potatoes with a blender or grind on a grater, add to the pan.
Bring everything to a boil, salt, pepper, add vinegar and sugar. Cook for 30 minutes. If necessary, add spices to eggplant caviar. Cool a little and beat with a blender to a paste.
Caviar again put on fire and boil for about 10 minutes, meanwhile sterilize the banks. Roll up cooked eggplant caviar.