Eggplant clean, cut into small cubes, put in an enamel or plastic utensils, and a well-sprinkle with salt to get out the bitterness.

Pepper cut into small cubes, peeled onions - small cubes.

Tomatoes cut into not large, arbitrarily

Then warm up 5-6 minutes, to form a puree mass.

Now that all the ingredients are prepared, you can start to "collect" the eggs. A heavy-bottomed pot or cauldron to put on a big enough fire so that the bottom is a little warm, and then pour in the oil. In hot oil put the onions and reduce the heat to just below medium. Fry, stirring, for a few minutes. Then add pepper, occasionally stirring, fry for 2-3 minutes. Add tomato mass, stir, bring out 4-5 minutes. Here in a vegetable sauce, add the eggplant.

Eggplant not washed, but a good squeeze. Roast 15 minutes, stirring periodically. Then add the vinegar and chopped garlic. Mix and 1-2 minutes off.

In 1.5 - 2 hours when the ROE has cooled slightly, you can begin to enjoy its taste.

But it is much tastier the next day, especially with the Uzbek bread)))