How to make
The eggplant and peppers are baked, peeled and cut into strips. Mix them.
Add finely chopped parsley and the peeled and chopped garlic is added to them.
In another bowl, mix the vinegar and sugar, stir until the sugar melts.
The oil is fried with a bit of bread and then it is left to cool.
The liquids are added to the chopped products. Season with as much salt as you like.
Let the winter salad sit aside for 5 minutes and then fill it into jars.
Boil for 5 minutes to tighten the caps.
