Eggplant spread

Ingredients:
eggplant: 4-5
capsicum: 4-5
onion: 4-5
carrots: 4-5
garlic: 0.5 head
tomatoe: 8-10 (or diced tomptoes)
tomato paste: 2 tbs
garlic paste (to taste, optional)
chilli: (to taste)
oil: 100 ml
sugar: 1-2 table spoons
salt, pepper

Directions:
Pierce the opposite sides of eggplants with a fork 2-3 times.
Place eggplants in a preheated oven and bake them for about 25 minutes depending on a size in 240C turning them once.
Wait until eggplants cool down
Peel eggplants, place egglants in the colander, salt them and 30 minutes later or more remove juice.
Cut eggplants in pieces.

Cut the onion.
Grate the carrot.
Finely chop the garlic.
Make cross-like cuts on the top of tomatoes, cover them with a boiling water and later peel the skin.
Cut the capsicum.
Cut the tomatoes.

Preheat pan and add oil.
Saute the union (uncle Zhenya recommends to saute onion separately and add it to the end).
Saute in the next order:
carrot, garlic paste, tomato paste, tomatoes, sugar, chilli (and/or ground pickkled pepper), capsicum, garlic, eggplants.
Salt, pepper and other spices according to taste.