Eggs with zucchini and eggplant

5 kg eggplant

2 kg zucchini

2 kg tomatoes

1 kg carrots

500 g onions

300 g garlic

250 g vegetable oil

salt

Cook the eggplant in water, slightly sunflower, then finely chop.

Peel the squash, remove the seeds, cut the flesh into small pieces.

On a coarse grater grate the carrot, chop chop tomatoes and onions.

Combine zucchini with tomatoes, carrots and onions in vegetable oil to passionate, then add the eggplant and passed through a press or finely chopped garlic, salt, stir, put on stove, put all in a saucepan.

Bring vegetables to a boil, boil after boiling for 40 minutes, then the eggs with zucchini and eggplant boiling unfolds on the banks, sterilized (1/2 l - 20 min, 1 l - 30 min) and corked covers.