Eggplant peeled, cut into rings (tominey 1.5 - 2 cm), sprinkle them with salt for 20-30 minutes. Then heat the pan, add the vegetable oil and fry on both sides until Golden brown. I apologize for what's put photos with unpeeled eggplant, I had little time to clean and do not have time, in General, you need to clean as the peel gives an unpleasant bitterness.

While frying the eggplant, cook the pepper and garlic (pictured more than the recipe).

Grinder to grind the required quantity of garlic and pepper into the paste (it is better to put the fine mesh on the grinder) and add to the mix 0.5 tsp. salt, mix well.

Now on fried eggplant immediately while they're hot, spread a mound of garlic-pepper mixture (approximately 1/3 teaspoon, but it depends on Your taste, you can more, can less).

Evenly raspredeleniem laid the mixture on each circle. So put two layers of eggplant. When everything is laid out and smeared, pour the oil that we have left in the pan after frying, and oil, which escaped into the tank where it originally lay the fried eggplants.

A container of eggplant covered with cling film and put into the fridge for 1 or 2 days.

In a day or two tightly stacked one by one into sterilized jars (I wash with detergent and cans and caps and then calcined in the oven at 100 degrees Celsius). When folding along the banks sometimes even have a little attracivte, because during storage they are deposited, and it turns out half the banks. Laid out on the banks of the eggplant pour the same oil in which they stood in the cold, and on top pour in 1.5 tsp. table 9% vinegar.

Figurename banks roll covers. BON APPETIT WINTER!!! I have 2 kg of fried eggplant turned out 5 jars.