Cut eggplant into rings and fry in small portions in vegetable oil on both sides until golden.
Scroll the tomatoes through a meat grinder, then transfer them to the pan where the eggplants were fried and simmer for 3 minutes.
Scroll garlic, sweet and hot peppers through a meat grinder. Transfer the pepper mixture to the tomatoes, pour water, vinegar and add salt. Bring everything to a boil.
In sterile jars, lay one layer of eggplant, then a little tomato sauce. Repeat all layers to the top of the can. Cover the jars with lids, put in a pan with water and a towel covered with the bottom. Sterilize for 10 minutes.
Twist the jars. Place the covers down under the covers until completely cooled.
Odessa eggplants are very aromatic, juicy, tasty and spicy. Cooking is pretty simple and fast. Such eggplants are perfect as an appetizer to meat dishes, as well as to any side dish. Adjust the amount of hot pepper to your taste, and you can also change the amount of garlic.