Vegetable salad for winter

First we take eggplants. Peel them and cut them into about eight pieces. Add salt and put it on for three hours, so that the bitterness would come out. Then rinse, dry and fry in sunflower oil. Put all this in a bowl in which we will cook our salad.
Now we turn to pepper. There is no difference here which one to take, red or green, the main thing is that it would be fleshy. We take out the middle, throw out the seeds and cut them into four parts too. fry together with the onion, which you have already cut into rings.
And now it's left to the small. Process tomatoes. Throw them into boiling water and then remove the skin. Chop finely. Now we mix all the ingredients and put them on the fire. Let it simmer on low heat for half an hour. Then toss the garlic, parsley and cilantro, after I pass it all through a meat grinder. It still takes about twenty minutes to stand on the stove. Hot packaged in sterilized jars and hermetically sealed.