INGREDIENTS:

• 2 kg of eggplants;
• 4 bell peppers;
• 1-3 hot peppers;
• 150 g of garlic;
• 100 ml of vinegar.

METHOD OF COOKING:

1. Cut the eggplants into circles about 1 cm thick. Salt and leave them for 1 hour.

2. Pass the garlic, bell pepper and hot pepper through a meat grinder, add vinegar and mix.

3. Fry the eggplants in oil on both sides (until a fork easily sticks into the eggplants, but be careful not to over-fry). Dip each round in the pepper and garlic mixture.

4. Arrange them in pre-sterilized jars.

5. Wrap the jars and store the salad in a cool place. Storage of home cans.

We wish you a pleasant appetite in the circle of your loved ones!