White eggplant appetizer for the winter

Wash and dry the eggplants well.

Peel the onions and carrots.

Cut the eggplants into half rings or slices.

Pour oil into a large saucepan or cauldron and fry the eggplants.

Chop the onion into cubes.

Peel and grate the carrots.

Add a little water to the tomato paste and dilute.

Add onions and carrots to the fried eggplants, fry for 7-10 minutes, stirring occasionally.

Add tomato paste and simmer for another 5-7 minutes.

Peel the garlic and cook the red pepper.

Add shredded garlic, red pepper, salt, sugar and vinegar. Mix well.

Arrange in sterile jars and roll up.

Remove for a day under a fur coat. White eggplant appetizer for the winter is ready. Store in a cellar.

Bon appetit!