6 half-liter bottles, plus or minus the jar, depends on the process of boiling, juicy tomato. The number of products you can take anything but the bulk of it is baked eggplant, tomato in 2 times less, i.e. tomato juice should not be much, and less onion than tomato. Eggplant wash, peel the sides of the skin, and remove the tail, cut on a long plate, sprinkle with salt, and leave until you stand out juice.

Squeeze the eggplant and lay out on a baking sheet, greased with vegetable oil, on top of the eggplant is also lubricated with oil (the pan can not be lubricated with oil, did so and so, the main thing is to water them from the top).

Bake in a preheated 200-220 degree oven until Golden brown.

Chop the onion and thrown in the cauldron with heated oil.

Fry the onion until Golden brown and pour ground in a blender with tomatoes. Simmer for 10-15 minutes.

Cut the baked eggplant and put it into the boiling tomato sauce.

Add the hot pepper whole, salt, sugar and simmer eggplant in sauce 15-20 minutes. In sterilized jars put the eggplant and tightly close the lid.