Eggplant salad for winter

Prepare the vegetables. Rinse everything, clean, remove excess.
Chop tomatoes in a meat grinder or in a blender.
Crush garlic with a press. Finely chop or grate the hot pepper.
Chop the greens finely. Cut the eggplant into small cubes.
Grate carrots on a medium grater. Cut Bulgarian pepper into strips.

For dressing, mix tomatoes, garlic, hot pepper, herbs, sunflower oil and vinegar, salt and sugar in a cooking pot.

Boil the dressing over medium heat and then add the vegetables there - first the eggplant, boil a little. After the carrot, then the pepper. Cook everything for about 50 minutes, stirring frequently.

Distribute the hot salad into jars and roll it up. Cool under the blanket.

The salad is ready, you can store it in a cool place. Delicious preparations!