Spicy Eggplants with Pepper and Garlic

Wash the eggplants, cut them into even cubes or sticks, add salt, and let sit for 30 minutes to draw out any bitterness.

Rinse thoroughly and squeeze dry.

For the sauce, wash both types of peppers, remove the seeds, and purée them using a blender or a meat grinder.

Pour the oil and vinegar into the pepper mixture, and add the salt and sugar.

Stir well, place over heat, and bring to a boil.

Add the prepared eggplants to the pepper base and mix well.

Simmer over medium heat for 15-20 minutes, stirring occasionally.

A couple of minutes before it's done, stir in the crushed garlic, mix well, and remove from the heat.