Eggplant, marinated tomatoes

1 kg eggplant

1 kg tomatoes

150 g parsley

100 g garlic

100 g dill

10 peas fragrant black pepper

Bay leaf

Marinade:

1 l water

40 g sugar

40 g salt

20 g vinegar

Rinse, let the eggplant dry, cut them lengthwise, sprinkle with salt, leave for 3 hours.

Wash tomatoes, fresh herbs, then finely chopped herbs.

Peel the garlic.

Rinse the eggplant, stuff them with herbs.

Take a jar with a capacity of 3l, put on the bottom 10 peppercorns, 3 Bay leaves and cloves of garlic, put up half of the tomatoes, then the eggplant.

Water for the marinade combine the sugar, salt and essence, bring to boil, pour the marinade in a jar.

Next, eggplant, marinated with tomatoes sterilized 35 min in boiling water (after boiling), youprivate cover up and so left until fully cooled.