During eggplant season, I always prepare this delicious appetizer. It’s easy to prepare and the results are amazing.

Preparation:

Wash the eggplants and cut them into slices. Fry on both sides in vegetable oil.

Cut the onion and bell pepper into half rings.

Chop the greens finely and grate the garlic on a fine grater.

Mix all raw vegetables, add salt, spices and vinegar. Leave to marinate for 30 minutes to release the juices.

Layer vegetables and eggplants in sterilized jars.

Place a towel on the bottom of the pan. Place the jars and fill with water up to the level of the jars’ hangers. Place on fire, bring to a boil and sterilize for 25 minutes.

Done!