Wash the eggplant and pepper and fold it into a baking dish, pierce the eggplant in several places. Bake vegetables at 200 degrees 35 minutes. After peppers, peel the seeds, and eggplant on the skin.
Put the peeled eggplant in a colander so that the glass has excess liquid. Chop the onion finely.
Grate one tomato, discard the skin. Mix it with onions, salt a little and let it brew.
Meanwhile, chop the eggplant and the rest of the tomatoes, chop the pepper. Add chopped vegetables to the onion.
Mix the caviar well and add vegetable oil and salt to taste, mix well again and can be served.