Beloved Eggplant caviar

Cut the washed eggplants into cubes without peeling, put in a bowl and add 3 tablespoons. salt, pour 3 liters of water - it should completely cover them, leave for 40 minutes. Chop the onions into small cubes, peel and rinse hot and sweet peppers, dice sweet, hot - chop. Grate the peeled carrots on a fine grater, dice the tomatoes. drain the eggplants, rinse them, squeeze, put in a large frying pan, fry in oil, transfer to a saucepan. In the same pan, fry the onions, adding oil if necessary, put in the eggplant in the pan, do the same with carrots and bell peppers, then stew the tomatoes and add to other vegetables in the pan. Stir vegetables, add hot pepper, sugar and salt, turn on low heat and simmer for 40 minutes, stirring occasionally. Arrange the prepared caviar in sterilized jars, cover with lids, sterilize for 15 minutes, seal, turn upside down, wrap with a blanket and thus allow to cool. You can store such caviar at room temperature. For sourness, you can add 3 tsp to caviar. vinegar 9% 10 minutes before the end of its cooking. But even without vinegar, caviar will be perfectly stored in well-sterilized jars. If, after 40 minutes of boiling, the caviar is thin, boil it even to the desired thickness.

Eggplant - 2kg

Tomato - 1.5kg

Onion - 1kg

Carrots - 1kg

Sweet pepper - 1kg

Vegetable oil - 350-400ml

Hot pepper - 2 pods

Salt - 3 tablespoons