Cut the eggplants into thick slices, grease well with oil and put in one layer on the parchment covered with parchment.
Bake at 200 degrees 25 minutes.
While the eggplant is baked, peel the peppers from seeds, garlic from the husk. Interrupt everything with a blender and add salt and honey with vinegar to the mass. Mix well.
At the bottom of sterile cans, lay 2 tbsp. l of our sauce, then lay the eggplant in layers, each layer pour 1 tbsp. l The sauce finishing should be the sauce.
Cover the jars with lids, put in a pan with water, be sure to cover the bottom of the pan with a cloth. Sterilize 15 minutes after boiling.
Finished eggplant roll up.