Stuffed Peppers with Eggplant in Tomato Sauce

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

Dice the onion, grate the carrots, and sauté them in oil until softened.

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

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

Stuff the peppers with the cooled vegetable mixture.

Sterilize the jars and pack the stuffed 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 large pot lined with a towel, pour in warm water up to the shoulders of the jars, cover with lids, and process for 25 minutes from the moment the water boils.