Small young eggplants, I usually do not clean, with a large you can remove the skin. Eggplant cut into pieces 3-4 cm in size, the pepper strips, garlic into halves or quarters. Finely chop the greens.

In water, add salt, sugar and put on fire. When boiling, add vinegar. Put in boiling marinade the chopped vegetables and herbs. Cook for about 15 minutes. Allow to cool in the marinade, and then you can eat! Put on plate and pour vegetable oil. Bon appetit!