4 lb eggplants
3 large onions
1 bunch Parsley
5 cloves garlic
3/4 cup vegetable oil
3/4 cup 9% vinegar
2 tbsp sugar
1 tbsp salt
3 tbsp warm boiled water
3 sweet red peppers
Cut the eggplants alongside into 4 parts.
Pour 0.5 g water in a large sauce-pan, bring the water to boiling, add 6 tbsp salt, and dissolve.Put eggplants into water, and boil for about 10 minutes.
Then, drain eggplants in a colander, let to cool, and cut into thin short pieces across.
Peel the onions and peppers, cut them into thin strips. Cut the greens.
Mix eggplants, peppers, and onions, and press the garlic into the mix.
Blend the vegetable oil, salt, sugar, boiled water (3 tbsp), and vinegar, and pour over the vegetable mix.
Stir, cover the sauce-pan with a lid, and place in a refrigerator for 4-6 hours.
Serve as a standalone dish, or as a side dish.