Eggplant and Zucchini Salad in Tomato Sauce

Thoroughly wash the vegetables. Clean the bell pepper of seeds, and peel the zucchini and remove large seeds (if the zucchini are young, this is not necessary).

Process the tomatoes in a blender or pass them through a meat grinder.

Purée half of the zucchini, and dice the remaining half.

Cut the eggplants into medium-sized pieces as well.

Slice the onion and pepper, and add them to the main mixture.

Add salt, sugar, and oil, then mix everything well.

Place over heat, bring to a boil, cover with a lid, and simmer for 15-20 minutes.

Pour in the vinegar, stir, and immediately ladle into sterilized jars.