Eggplant caviar with apple

5 kg Eggplant

1 kg apples

1 kg parsnip roots

1 kg ripe tomatoes

500 g onions

250 g vegetable oil

salt

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

Cored apple, finely chop them, and finely chop the tomatoes, chop the onions and parsnips.

Saute onions, tomatoes, parsnips and apples in oil for 3 minutes, then combine with cooked eggplant, add salt, stir well, put on the stove, boil for 40 minutes after boiling.

Next eggplant caviar with hot apple decomposed by banks, sterilized for 30 minutes (1 liter jars) or 20 minutes (banks? L), capped lids.