Eggplant and carrot salad for winter

This is the simplest eggplant food that can be saved all winter. Each hostess has her own recipe for eggplant caviar (eggplant salad). Someone likes it sharper, someone fatter. Therefore, I do not put down the number of products. I will only say that the total ratio of vegetables by weight should not exceed the total number of eggplants themselves. For example, for 1 kg of eggplant, we take 1 kg of the remaining vegetables in the mixture.
Lightly bake eggplants in the oven, so that the skin begins to lag behind. Remove the skin, cut the eggplant into slices and fry in vegetable oil. In the same place, we throw carrots grated on a large grater and diced onions. We put fried vegetables in a large pot, add finely chopped tomatoes. Salt and pepper to taste, and simmer over low heat until tender.
We put the hot salad in sterilized jars and roll up the lids. This dish is very well preserved in jars with screw-down metal lids. We put the cans upside down and wrap them with a blanket for slow cooling.