Eggplant with carrot pepper onion

Prepare all the vegetables.
Wash the eggplants and cut off the tails. Cut into cubes or straws, cover with salt and insist eggplant for 1 hour, so that the bitterness goes away.
Grate carrots in Korean. In a separate container, scald the carrot. Pour boiling water so much that it covers the carrot straws. Stand for 3 minutes and immediately flip into a colander and rinse with cold water.
Sweet pepper cut into strips, onion – half rings. Garlic or finely chop or squeeze out with a press. Chop the bitter pepper.
Mix carrot straws, onion half rings and chopped bell pepper. Add sugar and add garlic. Season with salt, pepper and coriander. It is not necessary to salt a lot. Eggplants will also be salty.
Squeeze the eggplants and fry in preheated vegetable oil for 15 minutes until fully cooked and immediately add them from the frying pan to the container with the rest of the vegetables. Add the bitter pepper and pour in the vinegar. Mix it all thoroughly. If necessary, we add salt. Let it stand for 5 hours. Do not forget to stir the eggplants periodically.
Cans should be dry and clean and sterilized, lids too. Pack the vegetable mixture into jars. Cover with lids and sterilize: 0.75 ml-20 minutes in a saucepan with boiling water. Immediately roll up the lids, turn over and wrap up until completely cooled. it turns out 2,750 g of jars. Store in a cool room. In the cold winter, such eggplants will come in handy. Enjoy.