Eggplant pickled with garlic and carrots for winter

1. Wash the eggplants, cut off the tails on both sides and cut the eggplants with the skin into medium strips. Sprinkle with salt, mix and leave.
2. Peel the carrots, wash and cut into strips (thinly) or grate on a Korean grater. Pour the chopped carrots with boiling water for 2-3 minutes.
3. Wash the bell pepper, remove the seeds and tails and cut into long strips.
4. Peel the onion and cut into thin half rings. Put together the carrots, peppers and onions.
5. Squeeze the peeled garlic cloves to the vegetables. Add salt to taste, coriander, two ground peppers and sugar. Mix the vegetables and spices well.
6. Heat the oil in a frying pan and fry the pre-washed eggplants.
7. Put the eggplants in a bowl and add the rest of the vegetables to them. Add vinegar. Mix the salad well. Cover and leave to marinate for 4-5 hours.
8. Try the salad and, if necessary, add salt.
9. Arrange the salad into jars and sterilize them in a saucepan with boiling water for 20 minutes from the moment of boiling. Who does this for the first time - we put a towel on the bottom of the pan, put cans, pour water on the shoulders and put it on the fire. We mark the time of sterilization from the moment of boiling. Half-liter cans - 15 minutes, 0.7 l cans - 20-25 minutes, liter cans - from 40 minutes to an hour. You can put a weight on top so that the cans do not dance when the water boils.
10. After sterilization, roll up the jars with lids, turn them over, wrap them up and let them cool completely.
Have fun!