Caviar from bell pepper, eggplant and apples

No matter how delicious the various types of caviar based on one particular vegetable are, the "vegetable" caviar has the most taste and nutritional qualities. I offer you a recipe used by me personally, with which you can prepare both an additional snack for the winter feast, and an independent culinary dish. This food can be prepared not only by an experienced cook, but also by a novice hostess.
Let's start with the preparation of vegetables. Finely chop the onion and tomatoes, release the eggplant and pepper from the seeds, cut into cubes, remove the core from the apple and three on a coarse grater.
First of all, we send the onion to the frying pan, fry it in vegetable oil until it turns golden. Next, we send tomatoes to the onion. This mixture will be simmered under the lid for 5-7 minutes, stirring from time to time. Then pour eggplant, sweet pepper and apple, mix thoroughly. Simmer under the lid, slightly opening it, before the eggplants are half ready. Then add the chili pepper. Now the main thing is not to burst the Chili pod (otherwise it will turn out too sharp). We bring it to readiness. Take out the chili pepper, add spices, salt and granulated sugar. In hot form, we put it in jars, close and sterilize for 20 minutes.