Eggplant caviar in a slow cooker you can lick your fingers

1. Wash the eggplants thoroughly, dry them with a towel, cut into large cubes and put them in a bowl of a slow cooker, salt and leave for half an hour.

2. We do not waste time in vain: we peel onions, carrots, garlic. We rinse all the vegetables, do not forget about the Bulgarian pepper: wash, peel from the seeds.

3. We pass onions, carrots, pepper, garlic through a meat grinder.

4. After 30 minutes, turn on the slow cooker, select the "Quenching" mode, set the cooking time to 1 hour 30 minutes. Pour sunflower oil into a bowl with eggplants and simmer for 15 minutes, after which we introduce chopped vegetables.

5. Add tomato paste, salt, pepper to the caviar, pour in water. During cooking, do not forget to stir the contents of the bowl. And one more thing: water should be added as needed.

6. Pour vinegar essence into the finished boiling caviar, mix and put the caviar in sterile dry jars, roll them up with lids.

7. We turn the cans upside down and wrap them in an old plaid. After a day we transfer it to the cellar.

That's it) You can not be afraid of winter when the shelves in the cellar are filled with such delicious things as eggplant caviar!