Eggplant caviar

August, September is the season for the blue ones. Although I still can't understand why one of my favorite vegetables is eggplant, that's what people call it. They're kind of purple. Or even there are white and golden ones. Oh well) We are not here to discuss the color of eggplants, but to cook a very tasty meal. And not for one use "ate and forgot", but for the whole winter. Therefore, with the amount each is determined by himself, I give a culinary recipe based on 1 kg of eggplant.
We take only ripe strong eggplants, peel, cut into small cubes and fry. We clean the rest of the vegetables, three carrots on a coarse grater, pepper and onion cut into cubes. Again, we fry everything, and separately from each other. Next, we combine everything, salt, mix and send it to the oven for 20 minutes. At this time, we prepare jars and sterile lids. We pack our hot caviar into jars, sterilize for 30 minutes, roll it up and let it cool down. Store in a cool, dry place or in the refrigerator, use with bread. Enjoy your meal!