Eggplant wash, peel, cut into cubes large sizes and fill with salt for 2 hours.

At this time, peel and cut into thin half-rings onions. peel the garlic...

Strongly squeeze the eggplant. Fry in a pan in pieces, flip that all sides fry

Fried eggplant put into a large bowl with your oil, the next batch of fry in new oil. After I fried all the eggplants, fry onion until Golden brown, then spread it with grilled eggplant. Boil the vinegar and pour the eggplant with onion, press out the garlic, pour the spices: red pepper, utskho suneli, coriander, saffron, add a little ground cloves and cinnamon (but I don't use)

Mix well and leave overnight, in the morning taste salt and pepper, if not enough, add. Put into sterilized dry jars tightly to not have air filled to whisk and pour the remaining in a bowl with oil, if the oil left, add from boiled bottles and closed by plastic covers. All banks put in refrigerator until cold.