Peel the eggplant, cut into small cubes, add salt and pour boiling water. Put eggplant under oppression for 15 minutes, this will help remove bitterness.
Peel the tomatoes from the skin, fill them with boiling water for several minutes, then immediately transfer them to cold water. Cut randomly removing the stalks.
Chop the onion and fry in vegetable oil until soft, about 5 minutes.
Drain the water from the eggplant and pour it to the onion, fry for 15 minutes.
Add tomatoes, sugar, a little salt to taste, and garlic, passed through the press, to the eggplant. Stew for about 15 minutes under the lid.
Ready caviar can be served warm and cold.