1. Cut the eggplants (3 kg) into large cubes.
Sprinkle with 1 tbsp. salt and stir well to evenly salt them. Leave to drain any excess liquid.
2. Remove the stems from the tomatoes and make crosswise cuts on the bottom. The net weight is 1 kg. Pour boiling water over them and leave for a short time.
3. Cut the red peppers into cubes similar in size to the eggplants.
4. Chop the onion (1 kg) into medium-sized pieces.
5. The tomatoes, after being in boiling water, are now easy to peel. The skin is grabbed by the end and removed. Then they are cut into large cubes.
6. The eggplants have already released their juice – transfer them to a colander and squeeze them. If desired, they can be rinsed under running water and drained again.
7. Pour 300 ml of oil into a deep, thick-bottomed saucepan and heat well. Fry the eggplants for 10 minutes over high heat and then remove to a bowl.
8. In the remaining oil, add the onion and fry for 5 minutes. Add the peppers and sauté together for a few minutes. Next, add the tomatoes. Stir everything together.
Season with 2 tablespoons of salt, add 1 tablespoon of sugar to balance the taste and 1 tablespoon of hops-suneli. Mix well.
9. Add the eggplants to the mixture and combine everything. Put a lid on and after boiling, let it simmer for 45 minutes on low heat. Stir occasionally. The recipe does not use vinegar.
10. Finely chop the garlic. If desired, add a red pepper, also chopped. Add to the salad and continue cooking.
11. After 45 minutes of boiling, add the garlic, stir and cook for another 5 minutes.
12. Pour the salad hot into sterilized jars. The pot remains on the stove until the last jar, reducing the heat. Close with pre-boiled lids. You will get 10 jars of 500 ml each.
13. Turn the jars upside down, wrap them in a warm blanket and leave to cool.
