Vegetable ragout with eggplants


  • 1 kg of eggplants
  • 600 g of sweet pepper
  • 2 kg of tomatoes
  • 1.5 of carrot
  • 600 g of bulb onion
  • 40 g of garlic
  • 80 g of dried breadcrumbs
  • 45 g of sugar
  • 60 g of salt
  • 0.7 l (liter) of sunflower oil
  • 50 g of   tomato paste


Cube eggplants into pieces not large than 3 cm.  Cut out the seeds of sweet peppers and slice them. Peel bulb onion, slice it and fry on the sunflower oil. Peel carrot, slice it and fry on the sunflower oil. Combine prepared ingredients. Add dried breadcrumbs, squeezed garlic, and tomato paste. Add some slices of tomatoes separately.

Fried 40-50 g of sunflower oil and pour it in the half-liter jars. Sterilize the jars in the boiling water for 90 minutes. Cork up the jars hermetically, turn them up and cool.

Enjoy your meal!