Eggplant with bell pepper and walnuts for winter

A small comment about the ingredients. Greens measured in glasses are considered to have already been chopped finely.
Wash the eggplants, make an incision along and cook in water for about a quarter of an hour.
Boiled eggplants are put under the press for ten hours. The press is easy to build from two boards, putting a heavy load on the top board.
As time passes, we cut the eggplants into medium-sized pieces.
Boil water on the stove and boil the bell pepper in it for five minutes.
Squeeze the cooked pepper and cut it coarsely.
Walnuts need to be eaten.
Finely chop the onion.
Mix together all the greens, walnuts, salt, crushed garlic, onion and wine vinegar.
Add eggplant and bell pepper to the resulting mixture and mix everything thoroughly.
Ready-made eggplants with Bulgarian pepper are laid out in clean, dry jars, filled with cooled boiled vegetable oil and sealed with lids.
It is best to store closed jars in a cool place.
By the way, you can cook eggplants with Bulgarian pepper according to this recipe at any time of the year, replacing fresh herbs with dried ones.