Eggplants for the Winter

Wash the eggplants, trim off the stems, and dice them into 1.5x1.5 cm or 2x2 cm cubes.

Add sugar, salt, pepper, and vinegar to the water, and bring the marinade to a boil.

Add the eggplants to the boiling marinade in batches, simmering each batch for about 5 minutes.

Drain the eggplants in a colander and let the excess liquid run off.

Transfer the hot eggplants to a bowl, add minced garlic, thinly sliced bell peppers, half-ring onions, and finely chopped herbs.

Pour in the vegetable oil, toss to combine, and let it marinate at room temperature for 40-60 minutes.

Wash the jars with baking soda and sterilize the lids.

Pack the salad tightly into the jars, pressing down gently.

Place a cloth towel at the bottom of a pot, set the jars inside, and fill with cold water up to the shoulders of the jars.

Cover the jars with lids and sterilize: 0.5-liter jars for 10-12 minutes from the moment the water boils.