How to make
Cut the washed and cleaned eggplants and salt them with half a cup of salt. Wash them after 20-30 min.
Grate the tomatoes and carrots and chop the onions. Put the eggplants, carrots and onions to boil. Blend or grind the softened vegetables, mix them with the tomatoes and put the puree back on the stove.
Boil on low heat while stirring with a wooden spoon. Add the sugar and a little salt to taste to the chutney. Begin pouring the oil in a thin trickle and stir.
You'll know the chutney is ready when the spoon you're stirring with begins to leave a trail along the bottom. Finally, add some black pepper if you like.
Distribute the cooled chutney in dry jars and close tightly with caps. Sterilize for 5 min.
