Eggplant caviar with celery

5 kg Eggplant

2 kg tomatoes

1 kg green celery

500 g garlic

250 g vegetable oil

salt

Boil until tender eggplant in salted water, then finely chop.

Finely chopped celery greens, chopped tomatoes, saute in butter all, then combine the celery and tomatoes with eggplant, add the garlic, passed through the press, salt, put on the stove and bring to a boil.

Cooking vegetables after boiling for 40 minutes, expanded in sterilized jars.

Next eggplant caviar and celery in sterilized jars (1.2 liters - 20 minutes, 1 l - 30 minutes) and rolls.