First prepare the marinade: 1 Cup water bring to a boil, add 1 Cup sugar, 1.5 table. spoons of salt and 0.5 cups of vinegar 9%. Let them cool. Meanwhile, 2 kg of my eggplant, peeled, cut lengthwise in 0.5 cm.

Fry in vegetable oil on both sides until light zolotisty.

Directly from the pan put into a container. Each layer put the onion (rings), dill and parsley (sprigs) and sprinkle ground pepper (who loves poetry - more, who do not like spicy - less). Also add the garlic (garlic does not go into too much detail).

All this beauty pour cooled marinade, leave for a day on the table. After one day, the marinade is drained and put in cold. Very tasty snack! Don't worry if the marinade is not enough to top. Press down gently on top of the fork, the eggplant will give your juice and the oil in which the roasted. I never stand day!!! Already after 5 hours all slowly begin to pull the eggplants out of the pan!!! Eat! Delicious!