Wash the eggplant, remove stalk, cut into large pieces. Sprinkle with salt (handful to take without hill), mix and leave for 1.5-2 hours.

Eggplant then rinse well in cold water and squeeze.

Peel the onion, chop and fry in vegetable oil with addition of sugar. Put in a large dish.

Also fry the eggplant in vegetable oil. Eggplant fry lightly, until light blush. Put in a dish with onions. There also pour the vinegar and Bay-dill broth (two glasses of water to boil the dill and Bay leaf), stir well and put on fire. Bring to a boil, add the chopped garlic, black pepper, boil five minutes, stirring constantly, put in hot sterilized banks and roll. In the winter a jar that you open, fry potatoes or cook soup, but at the end of cooking-boiling, add our "mushrooms"... Umm... vkusnogo!

I got 8 bottles of 0,5 l. Bon appetit!