Cut the eggplants into 4-5 cm slices.

Peel the seeds and cut the sweet peppers into small pieces.

Grate the carrots with a Korean carrot grater or cut them into small pieces. The thinner the better.

Cut the onion in half rings or quarters.

Boil the water. Boil the eggplants for 10 minutes, do not salt the water.

Drain the liquid.

Add carrots, peppers, and onions to eggplant.

Peel 1-1.5 heads of garlic and press through a press. Heat sunflower oil in a frying pan and put the garlic in it. Fry for a few seconds to get a pleasant aroma.

Add a couple of tablespoons of water and immediately turn off the skillet.

Mix salt, sugar, red, and black ground pepper. You can add a few cinnamon or peppercorns.

Pour vinegar over the seasonings. Let stand for 15-20 minutes. Pour in water. Boiling water is better.

Stir all the vegetables, and lay them out tightly in sterilized jars.

In a large saucepan, place water to boil. Set out the jars with the vegetables. Fill with water and seasoning.

Pasteurize for 10 minutes, adding water if necessary. At the last moment pour the garlic in the oil. Sterilize the lids (you can boil them for 5-10 minutes in the same water where the jars are), screw them on. Before doing this, you can stir the vegetables so that the seasonings and garlic go inside the jar. Put the lid down on a warm blanket. And cover with it.

In this state, the jars should stand for at least a day. Then they can be stored in the refrigerator, cellar, or in a place where there is no direct sunlight. After a month you will get a very fragrant, unrealistically delicious snack. We serve it both on an ordinary table and on a festive one.