In eggplant, cut the leg, peel the carrots and peppers. Cut the eggplants into circles of about 8 mm thick. Pour the eggplants with water and add salt, cook 5 minutes after boiling, then cool and repeat 2 more times.
Cut the carrots into circles, and pepper into large strips.
At the bottom of a sterile jar, place hot pepper, garlic and bay leaf.
Then lay out the eggplant layer alternating with carrots and peppers.
Pour eggplant with boiling water, then drain the water, add to salt and sugar, bring to a boil and pour vinegar. Pour the eggplant with the finished marinade. Then cover and put the jar in the pan with water, put a cloth on the bottom of the pan, sterilize the jar after boiling water for 10 minutes.
Roll up the jar and turn the lid down, cover with a blanket until it cools completely.