Eggplant wash, cut off the stems, dry. Garlic peel and cut into slides or as you like. On the Internet many ways of baking. You can choose the most comprehensible to you. I make a baking sheet with foil, lightly sprayed with vegetable oil. Stack the eggplant. Put in pre heated oven to 250 degrees in the grill mode + convection for 20 - 30 minutes on the top shelf. Readiness check by clicking on the eggplant. The crust on top maybe even a little burn. Normal, it will still be removed. Roasted eggplant spread in a pan, cover with a lid. Under the hood, the eggplant slightly cool, will flounder and they will be easy to remove the skin.

With the cooled eggplant, remove the skin gently. I better soaked in brine made incisions into 4 pieces from the outer part of the tail, more solid parts. But not until the end.

To cook some of your favorite marinade, like tomatoes or cucumbers. Just enough to fill each jar. The denser the stack, the less it will need. With a dense filling don't add the marinade will give a nice taste. The presence of vinegar required. Favorite spices as desired. Full jars, covered with lids, place in preheated to 180-200 degrees oven until boiling. When filling the jars be aware that boiling the marinade can escape. To get the jars and immediately roll up. Ready to leave the cans to cool on the table. They can be stored in the apartment, on shelves in the pantry. In the winter I made from these blanks the salad. Cut into pieces, eggplant, marinated tomatoes skinless, onion, fresh herbs. Baked in the oven of the above described method of quartered bell peppers (done harvesting for the winter) also cut and put in a salad. All made with vegetable oil. It turned out quick and tasty.