Aubergine, tomato seasoning

1.5 kg Eggplant

1 kg tomatoes

500 g carrots

500 g onions

200 g greenery

100 g vegetable oil

parsley

salt

Rinse, cook eggplant, cut into small pieces.

Clear, rub on a coarse grater carrots, finely chopped onions, tomatoes and greens.

All vegetables connect, add herbs, salt, stir, add the oil, put in the oven in a flat dish and boiled 20-25 minutes.

Further, aubergine and tomato seasoning decomposed by boiling sterilized jars and lids capped, turned upside down, and thus is cooled, stored at room temperature.