Eggplant-Stuffed Peppers in Tomato Sauce

Wash the eggplants, remove the stems, dice them, salt, and let sit for 30 minutes.

Dice the onions, grate the carrots, and sauté them in oil until soft.

Press the excess moisture and salt out of the eggplants and pan-fry them in batches, then combine with the onions and carrots, sauté together for 5 minutes, and let cool.

Wash the peppers, remove the seeds, blanch for 1 minute, and cool.

Stuff the peppers with the cooled vegetable mixture.

Sterilize the jars and pack the peppers into them.

Bring the tomato juice to a boil, skim off the foam, add sugar, salt, oil, and vinegar, stir well, and pour over the peppers.

Place the jars in a pot lined with a towel, fill with water up to the shoulders of the jars, cover with lids, and process for 25 minutes from the moment the water boils.