From Blues to cut only the green stems. In a deep saucepan boil water, add 2 tablespoons vinegar, 1 teaspoon of salt and sugar, lower the blue in the boiling water, cook until soft about 10 minutes. (To check the readiness with a match, it should enter easily). It is important not to overcook the eggplant.

To remove the blue from the water, allow to cool. When cool, make cuts in the middle, not the end of it, put it on a plate, crushing a small load and leave for 30-40 minutes. At this time, RUB the carrots and garlic on a fine grater, pepper cut into thin half rings, greens grind and add to the vegetables 1 teaspoon of vinegar and vegetable oil, a pinch of salt and sugar, some hot peppers, mix well vegetables.

To make the marinade. In a bowl, mix 2 tbsp. of warm boiled water, vegetable oil, 2 tablespoons vinegar, 0.5 tsp sugar and salt, some hot peppers, all stir well. Stuff the eggplants with the vegetable mixture, pack tightly in a convenient bowl (I placed in a mold for jelly), pour marinade well. Leave blue for 1 hour at room temperature, then remove overnight in the refrigerator. Feeding, watering marinade, which formed.