First you need to prepare the eggplant. I clean them from the skins, cut into strips and soaked in salted water ( 1 liter cold water 1 tbsp of salt). Put under pressure for 1 hour.

Then a good squeeze from liquid and spread on a baking sheet that is well greased with vegetable oil. Eggplant also top grease with vegetable oil.

Bake in preheated oven at 180 degrees for 15-20 minutes.

Then, if you do eat then I make in a pot. If in the winter, the banks. If in a pot, on the bottom of the pot lay out eggplant and top Lecho.

For dishes, I clean the vegetables. Then separately was milled in a meat grinder onions, carrots and peppers, tomatoes separately. 0.5 Cup of vegetable oil fry first the onion for about 5 minutes, then add carrots and peppers, fry for another 5 minutes and pour the tomato. Bring to a boil, add salt and Italian herbs, cook on low heat for 20 minutes.

If we do it at banks, then alternate layers: on the bottom of the jar eggplant, top Lecho, eggplant again, and again Lecho. Lecho should be on top. And no cavities! Banks with a snack or a pot with a snack, all equally placed in the oven ( if the vegetables have time to cool down, then cool, if still hot, in a hot oven). Bring to a boil at 200 degrees. Banks with a snack immediately roll up hot sterilized lids and turn upside down until cool.

Well, everything. If done in batches, in a pot, you can eat after cool down. And if banks, as needed.

Delicious and to garnish, and just like that... with some bread On the festive table the most. Guests love that. We adored the eggplant in the flour... this year I closed 45 liters. But how many cans obtained from this portion, I don't remember... Honestly... somewhere around 5 liters, depending on the juiciness of the tomato. If the vegetables dry, even less. Close large volumes, and this recipe in this form, recorded in my favorite recipes, but without the number of cans... I'm careless... But most importantly it's very tasty and from 45 l to date, we only have 20 l... help yourself and you, my friends!!!