The recipe is simple enough to prepare. Eggplant in oil, reminiscent of the taste of mushrooms, the winter will be a great snack.
Eggplant wash, cut off the stems. Cut into bars of a size about a little finger.
Garlic clean and coarsely chop. Peppers: cut into circles. Who likes to go for the gusto, you can add more hot pepper.
To prepare the marinade. In the water put sugar, salt, vinegar. All mix, put on fire and bring to boil. When marinade is boiling, put in a sliced eggplant. Cook for 5-8 minutes, stirring occasionally. The eggplant has changed color, then they are ready. Take the pot bigger to fit all the eggplant. I used number 6-quart saucepan.
Take out the eggplants from the marinade and allow to drain excess fluid. Cool the eggplant is not necessary.
In a Cup pour oil, heated, put garlic and peppers. Fry for 1-2 minutes. Long to fry is not necessary.
Then in a Cup with butter and garlic, put the eggplant, mix well and fry together for 3-4 minutes.
Hot eggplant tightly stacked in sterilized jars and roll covers. Turn over the jars and wrap it up until cool.