The marinated eggplant

1 kg eggplant

100 g peppers

200 g carrots

100 g parsley root

1 garlic - head

2 g ground pepper bitter

100 g dill

5 vinegar%

salt

Small unripe eggplant without stalks cut at 3/4 length, boiled in salted water for 5 min and placed under the yoke. After 8-12 h cook vegetable stuffing: pepper, carrot, parsley, garlic and dill cut, seasoned with salt, pepper, mix well and stuffed eggplant, put in jars, pour vinegar, aged 6-7 days. After that they can be eaten. Store in a cool place.