Spicy, sweet peppers and garlic scroll through a meat grinder.
Put the chopped vegetables on the fire, add 2 tbsp. l vegetable oil, salt to taste and cook after boiling for 10 minutes. Then pour in the vinegar.
Cut the eggplants into medium cubes and fry in the rest of the vegetable oil. At the end of frying, add chopped basil.
Add peppers to the eggplant, salt as needed and simmer for 10 minutes.
Place the finished eggplant in sterile jars and roll it up.