Salad with eggplant

Ingredients for 20 servings:

• 3 kg eggplant(s)
• 2 kg carrot(s)
• 500 g onion(s)
• 2 kg bell pepper(s)
• 3 liters of tomato juice
• 2 tbsp salt
• 150 ml vinegar (9% or 7-herb vinegar)
• 1 cup sugar
• 2 cups vegetable oil

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Wash the eggplants, dry them, and cut them into bite-sized cubes. Place the cubes in a bowl and season with salt. Let the eggplants stand for 30 minutes to remove any bitterness. Then drain them in a colander. Meanwhile, peel the carrots and onions and slice them into thin rings. Deseed the peppers and dice them into small cubes. Bring the tomato juice to a boil in a large pot. Add the salt, sugar, vinegar, and oil. Add the carrots to the boiling liquid and cook for 20 minutes. Then add the remaining vegetables and cook for another 10 minutes. Pour the hot mixture into sterilized jars, seal the jars, and let cool. Store in a cool, airtight container.