Eggplants in Tomato Juice

Ingredients: eggplant (3000 g), onion (2000 g), carrot (500 g), bell pepper (1000 g), sunflower oil (200 g), tomato juice (1000 g), table salt (80 g), black pepper (2 g), bay leaf (5 g).

Wash the eggplants, cut them into rounds, salt them and leave them for two hours to remove bitterness.

Rinse and dry the eggplants, then fry them in sunflower oil.

Finely chop the onion, grate the carrot and fry them together. Add the bell pepper and fry for another five to seven minutes.

Arrange the vegetables in jars in layers, pour in the tomato juice with the bay leaf, salt and pepper, and stew until tender.

Sterilize the jars for thirty minutes, seal them and cool completely.