Cut eggplant into circles, salt with salt that is not indicated in the ingredients and leave for 30 minutes. Then rinse with water.
Peel the seeds, garlic also peel. Pour the tomatoes over boiling water and remove the peel.
Sweet and bitter peppers, garlic and tomatoes, pass through a meat grinder with a small full. Add sugar, salt, vinegar and vegetable oil to the vegetables.
Add eggplant and simmer for 30 minutes.
Arrange the salad in sterile jars and roll it up. Place the covers down under the covers until they cool completely.
Eggplant salad for the winter. Mother-in-law's tongue turns out spicy, with a rich and rich taste, juicy and tasty. Such a salad is perfect for any holiday table as a snack for meat, fish or any vegetable side dish. Adjust the amount of hot pepper to your taste.