Want to expand a little on the amount of spices. Because we love very spicy, the garlic and pepper seem much. If you decide to cook, then take to your taste. And anyway, in this recipe you can adjust to your taste any seasoning. It is not for long term storage, a few days idle... if the idle... my Eggplants, remove the stalk and cut into rings of 0.7-1 cm Put them in a pot, place 2 tbsp of salt, topped up with water. The water should cover all baliki and just to stay on top.

Put on backlike cover, utaplivaja them. On top put the yoke (I have a 1l bottle of water). Oppression just need to balicki didn't come up. Leave for 1 hour.

Then pour water out, rinse the eggplant and drain the water.

In a saucepan pour 0.5 liters of water, add salt, sugar, peppers, peas and Laurel. Bring to a boil, add vinegar, boil another 1-2 minutes and switch off.

Next, take a spacious basin or bowl, cut back the garlic plates, put hot peppers.

Prepared marinade pour hot into a basin. Eggplant fry in hot oil, over medium heat until it will turn brown on both sides. I did it in 2 pans so quickly.

Each serving of roasted eggplant put in a bowl with the marinade. The last pour with the butter.

When everything in the bowl to gently and carefully mix everything. With one hand in the way, and the second holding table, so as not to fall from eye-popping flavor!!! Leave in the container until warm.

Then overloaded backlike in jars, pour the marinade. Try spices spread evenly over the banks. I have all this wealth gone in two 700 ml jars. Let cool completely and put in refrigerator for 8-10 hours. Ie, if in the morning cook in the evening you can eat. Conversely, in the evening cooked in the morning on the table.