Cut eggplant into large pieces and salt.
Chop the onion and garlic and fry until transparent in oil.
Remove the skin from a tomato by pouring boiling water over them and add to the onion with garlic, then knead the tomatoes with a crush. Add chopped pepper.
Add eggplant, salt and pepper to taste. Simmer over medium heat for an hour.
Lay the finished lecho in sterile jars and roll up.