Pickled eggplant salad

Ingredients for 1 servings:

• 2 kg eggplant(s)
• 1 kg tomatoes
• 400 g onion(s)
• 5 carrots
• 5 bell peppers
• 1 cup oil
• ½ cup(s) sugar
• 2 tbsp salt
• 4 cloves garlic
• Parsley
• 2 bay leaves
• Pepper – grains, black

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dice the eggplant, dice the onions, dice the tomatoes, finely chop the carrots, slice the bell peppers, and chop the parsley. Add the tomatoes and bell peppers, salt, and sugar, and wait until the mixture is moist. Pour the oil into a pot and add all the ingredients except the garlic. Simmer for 40 minutes, stirring occasionally. Add the finely chopped garlic 2-3 minutes before the end of the cooking time. Ladle the salad into jars, seal immediately, and turn upside down.