Finely chop the eggplants into cubes and fry in vegetable oil until golden brown.
Dice the onions and fry until golden brown.
Finely chop the tomatoes and add to the onion, simmer for about 5 minutes.
Put all the vegetables in a pan, salt and pepper, you can add a little hot pepper if desired. Cook after boiling for 15 minutes over low heat. Then add the vinegar and cook for another 5 minutes.
Transfer the prepared snack into sterile jars and roll it up. Place under the covers until the lids are completely cooled down.
Eggplant appetizer with onions and tomatoes is tender, tasty, juicy with a rich aroma and taste. Cooking such an appetizer is quite simple and quick, you can add a little more sweet pepper if desired, and hot pepper to taste. Such an appetizer will perfectly complement any side dish, it can also be served as a platter for bread.