Tomatoes wash, remove the stalk, cut into large dice. Aubergines wash, remove the stalk, cut into large dice. Sweet pepper remove seeds, wash, cut into large dice. Peel a garlic, very finely chopped. Bitter pepper wash, remove the stalks and very finely chop. You can skip the hot peppers along with the garlic through the press. Parsley wash, dry and chop them. Jusy wash, dry and cut into pieces.

In the bowl multivarki pour vegetable oil, put the diced tomato.

On tomatoes to lay out the eggplant, season with salt to taste.

On eggplant put the cubes of sweet pepper, a little salt.

On top lay the sliced jusi, parsley, garlic and hot pepper. Season with a little salt.

The slow cooker lid. To cook on the "Baking" time - 20-25 minutes.

After the beep, open the lid, pour Apple cider vinegar and mix well vegetables.

Arrange the eggplant on a sterile banks and immediately seal with sterile lids. Banks to turn upside down, wrap and allow to cool. Store in a cool dark place (pantry, basement).