Wash the eggplants. Trim off the stem end, cut them widthwise, and season both sides with salt and pepper.
Fry the eggplant slices until they have a golden crisp. Put them into the casserole.
Chop and then brown the onion in the frying pan. Add the browned onion to the eggplants.
Wash and chop the tomatoes; slightly fry them over low heat in a little of vegetable oil. Rub the tomatoes through the sieve to obtain the tomato paste.
Combine the tomato paste with vinegar, sugar, salt and pepper. Stir the mix well. Pour it off to the eggplants, and braise over low heat for 12-15 mins.
The eggplant mezhivo should be served cooled, previously dressed with herbs.