2.5 kg of eggplant;
5-6 peppers;
4-5 follicles;
a celery stalk;
1 head of garlic.
For the marinade
300 ml of vinegar;
1 Cup oil;
300 ml of vinegar;
3 tbsp. sugar;
0.5 tbsp salt
Eggplant peel and cut lengthwise into 4 pieces.Then pour water at the rate of 4 liters of water, three tablespoons of salt. Cook for 5-7 minutes.Drain the water and chop the eggplant into cubes.Pepper,onion,Caldera chop finely.In a saucepan put our vegetables in layers between the layers squeeze out the garlic.
Mix all of the ingredients in the marinade, and pour our vegetables.
Put in a warm place for a day. Then stir and put in jars.
Stored our pickled eggplant in the refrigerator.
