Eggplant caviar with vegetables

1 serving


eggplant is washed, peeled, cut into strips, salted, mixed and allowed to lie for 30 minutes. bitter juice is squeezed with hands, eggplant is placed in deep utensils with vegetable oil and, stirring, it is allowed until it becomes soft. onions are cut into thin straws and browned together with carrots grated with ground pepper and parsley greens. red tomatoes are washed, scalded with boiling water, peeled, cut and in a separate dish admixed with oil. After that, all vegetables are put in common dishes, mixed, salted, pepper, added, if desired, sugar and boiled for 5 minutes. hot mass is put into clean jars with lids, put into dishes with boiling water and pasteurized: 0. 5 l 10 minutes, 1 l - 20 minutes. covers are rolled up.