Eggplant caviar with peppers, tomatoes, onions and herbs for the winter

Cut the eggplants into cubes, both peppers into small pieces and the onions into small strips.

Grate the carrots on a coarse grater. Chop the garlic and herbs finely.

Tomatoes, without peeling, cut into pieces and chop with a blender.

Preheat a large cauldron or other thick-bottomed dish over high heat. Pour in some of the oil. Place the eggplants there.

At the same time, heat some more of the oil in a heavy-bottomed pan. Sauté the onion until very light golden brown.

Stir vegetables occasionally. When the onion is done, transfer it to the eggplant and stir.

It is advisable to remove the onion with a slotted spoon so that the oil remains in the pan.

Pour carrots into the pan. Cook, stirring occasionally, until tender. Then put it in a cauldron.

Pour more oil into the pan. Toss in all the peppers and fry, stirring occasionally, until the vegetables are soft.

Transfer the peppers to the rest of the grilled vegetables and stir.

All this time, the container with eggplants is on fire, you do not need to remove it.

Add tomatoes, herbs, salt, sugar and black pepper.

Mix thoroughly and simmer the caviar for half an hour. Stir occasionally.

Add the garlic and cook for another 10-15 minutes.

Spread the mass into sterilized jars and roll up with sterilized lids.

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Turn the blanks over and wrap with something warm. When they are completely cool, store in a cool, dark place.