"Mosaic" - pickled eggplant

4 bell peppers (different colors)

3 eggplant

1 head of garlic

2/3 glass boiled water

1/3 glass apple cider vinegar

3 Art. l. on. chopped dill, cilantro

3 Art. l. finely chopped peppers

vegetable fat

ground black pepper

salt

Slice the eggplant circles, pour salt water, leave for 1 hour, then drain the water, squeeze hands eggplant, dry them and fry in a little vegetable oil.

Sweet pepper remove seeds, cut each into 4 pieces and bake on the grill in the oven at 200 degrees for 45-50 minutes.

Post peppers to cool for half an hour to put in the bag, peel peel, cut into cubes.

Garlic pass through chesnokodavku, combine with pepper, add the finely chopped herbs, pepper and salt, put the eggplant and vegetable mixture in layers in a glass bowl.

The taste combine vinegar, salt and cooled boiled water, pour the marinade vegetables so that it completely covers them, close the jar, remove a day in the refrigerator.