3 garlic cloves
15 drops of vinegar 70%
1/2 tsp. red pepper
Prepare the marinade by combining passed through a garlic press, red pepper and vinegar with 1/2 Cup of boiled water.
Eggplant, cut into circles and fry in butter, then dipped in marinade and put in sterilized jars with a capacity of 0.5 l, permanently sealing them.
Then the canning is done as follows: to the "shoulders" filled with eggplant banks are put in hot water and sterilized for 20 minutes
A few minutes before the end of the sterilization pour the eggplant with a thin layer of boiling tomato juice or boiling vegetable oil, then banks rolled caps, are placed upside down or on its side, well up and left so to cool.