Boil tomato juice with salt, sugar, vegetable oil and vinegar. I usually breed the tomato paste, make a little thicker juice, sometimes some part replace scrolled tomatoes, for example 0.5 liters of tomato and 2,5 l diluted paste. Add garlic and hot pepper, scrolled through a meat grinder or blender. In the absence of fresh pepper sometimes I put dry pepper, but not purchased, small, and grind herself dried hot peppers, it is very fusion, and completely replace the fresh.

When boiling, add pepper, cut into strips.

And eggplant, cut into rings. I always cut the eggplant in half rings, I think it's more convenient to eat. So the way of cutting depends on your preferences :-)

Cook until tender, about 30-40 minutes after boiling.

Here is the finished salad. Approximate yield – 6 litres. I prefer to cook half portions at a time, easier and easier, because a whole portion requires more effort and a large capacity for cooking. Bon appetit and full bins!