Vegetable stew with eggplant for winter

1. Peel the eggplants, cut into small cubes of 2 cm, salt and after 20-25 minutes rinse with water.
2. Wash the zucchini, peel and cut into cubes.
3. Carrots are also washed, cut into thin strips.
4. Peel the onion, rinse, cut into strips.
5. Wash the pepper, remove the seed pod, then cut into squares.
6. Washed tomatoes are cut into medium-sized slices.
7. Put all the vegetables in a saucepan, add sugar and salt, pour in vegetable oil, mix.
8. Put the pan on the fire, bring to a boil and simmer for half an hour on very low heat. If the juice from the vegetables is not enough, add half a liter of water, and also pour vinegar and continue to simmer for another 10 minutes.
9. While the vegetables are cooking, we prepare cans (with a capacity of 0.5 liters): rinse with soda, rinse under running water, sterilize. Boil the lids (tin) for 5 minutes.
10. Pour boiling stew into hot jars (do not forget to leave a little for trial ;)) and immediately roll up the prepared lids.
11. Turn the cans upside down, insulate them with a blanket and leave them to cool completely.

We store the blanks in a cool place.

Cook with pleasure!