My eggplants and cut them tails.

Cut the eggplant lengthwise into 8 pieces (each eggplant in half and then crosswise). In a saucepan put the eggplant and salt.

Now add tomato juice, sugar,...

... sunflower oil and vinegar.

Mix everything. Put on fire and bring to a boil, cook for 20-25 minutes under cover.

Now add the chopped garlic and cook for another 5 minutes.

In pasteurized banks lay the eggplant, cover them with sterilized lids. On the bottom of the pan put a rag (to make cans), pour in a pot of cold water, put in the pot banks. Boil water in a pan and turn down the fire so the water doesn't get in the banks with eggplant. Sterilize them 10-15 minutes. Take out the banks, they roll up, turn over, wrap it up and leave overnight. Bon Appetit!!!