Eggplants with Peppers

Ingredients: eggplant (5000 g), bell pepper (3000 g), chili pepper (100 g), sunflower oil (200 g), table salt (150 g), garlic (100 g), vinegar 9% (200 g).

Wash the vegetables, remove the pepper seeds and cut the eggplants into rounds.

Salt the eggplants and leave them for two hours, then rinse, dry and fry them in oil.

Pass the garlic and peppers through a meat grinder, add salt, vinegar and oil, and bring the mixture to a boil.

Reduce the heat and simmer the mixture for thirty minutes.

Arrange the eggplants in clean jars, pour over the hot pepper mixture, sterilize for one hour, seal and cool.