Saute zucchini eggplant for winter

From this amount of ingredients, 2.5 liters of honeycomb is obtained.
1. Pre-wash the soda cans and sterilize them over steam. Boil the lids. Put everything on a towel and let it dry.
2. Prepare the vegetables. Clean them up. Cut the zucchini, eggplant, onion and two types of pepper into cubes. Blanch the tomatoes, peel them and grate the pulp on a grater. Grate the carrots as well.
3. Put three frying pans on the fire (or do the steps in turn). The fire is medium, in each pan 5 tbsp.l. sunflower oil. Put the zucchini in the first pan and cook without a lid, stirring occasionally, for 15 minutes. Put the eggplant in the second pan and cook without a lid, stirring occasionally, for 15 minutes. Put the onion in the third frying pan and fry it without a lid, stirring occasionally, until golden brown (5 minutes). Then add the carrots to the onion and cook without a lid, stirring occasionally, for 10 minutes. Add pepper (Bulgarian and spicy) to the onion and carrot, mix, cover and cook for 5 minutes.
4. Combine all the fried ingredients in one large frying pan, add the tomatoes, mix well and simmer under the lid for 10 minutes.
5. Add 3 tablespoons of sunflower oil, salt, black pepper, dried basil, bay leaf, stir and simmer under the lid for 20 minutes. After 15 minutes, add the vinegar and garlic passed through the press.
6. Put the hot honeycomb into jars, seal, turn over and wrap for a day.
Have fun!