Eggplant cut into slices without removing the peel. Fry both sides in vegetable oil and put in a Cup. Pepper remove seeds and slice fairly coarsely and fry in the same pan where we fried the eggplant. Peppers can be baked in the oven (if desired) and then remove the skins. Cut into large squares.

To the eggplant add suneli and adjika. Mix well. To make the vinaigrette marinade: in water, add salt, sugar, vinegar, mix well.

Roasted pepper spread into a Cup, and while still hot, add finely chopped cilantro and garlic. Mix well.

In a glass jar alternately stacked eggplant and pepper. Spoon and press it tightly and the marinade. Jar close the lid, let it cool down completely and refrigerate for a day.