How to make
Cut the eggplants lengthwise, salt and place in a tilted tray to drain the bitter juice. Then fry in oil and drain. Fry the crushed onions, chopped carrots, celery and garlic in the same oil.
Lastly, add the diced red tomatoes, along with the salt, pepper and bay leaf. At the bottom of a jar (2 cups (500 ml)), pour 2 tbsp (30 ml) of oil. Arrange the eggplants in jars, while putting some fried vegetables in between the eggplants. Add crushed parsley.
Close the jars and sterilize for 1 hour, then cool for 30 minutes.
