Eggplant caviar-pumpkin

5 kg Eggplant

2 kg Pumpkin

2 kg ripe tomatoes

250 g vegetable oil

50 g garlic

salt

Boil until tender eggplant in water, slightly salted it, then chop.

Clear pumpkin, remove seeds, grate the flesh, fry in butter.

Sliced tomatoes, 3 minutes, fry in butter.

Connect cooked eggplant, roasted pumpkin and tomatoes, add passed through the press or finely chopped garlic, bring to a boil, boil the mixture for 40 minutes.

Pour boiling weight of sterilized jars.

Next eggplant caviar pumpkin-sterilized jars for 20 minutes (0.5 liters) and rolled up.