Eggplant cut into slices, put in a bowl for marinating. Pour soy sauce, mix sauce with eggplant. Leave for 1 hour.

Fill a pot with water, vinegar. Add salt, pepper and Bay leaf. When the marinade comes to a boil, throw in the eggplants and cook over low heat just 6-7 minutes. Then with a slotted spoon to get the eggplant. Greens finely chop. Chili pepper cut into slices (the seeds do not release ), garlic cut into slices.

In a clean dry banks to lay layers: 1) eggplant 2) greens 3) garlic and chilli pepper and So to repeat layers until the Bank is filled. Then pour 2 tbsp of vegetable oil (to bake and cool) and pour a jar of marinade to the top. When jars are completely cool, you can put them in the fridge and the next day to remove the sample.