Life is for living. Breathe. Move. Be.

Ingredients:

• 2–3 medium eggplants
  
• 2 sweet bell peppers
  
• 1–2 hot chili peppers (adjust to taste)
  
• 4–5 tomatoes
  
• 4–5 cloves of garlic
  
• 1 tablespoon sugar
  
• 1 tablespoon salt
  
• 50 ml (¼ cup) vinegar (9%)
  

100 ml (½ cup) vegetable oil

Instructions:

1. Prepare the eggplants:
   
   Wash and cut the eggplants lengthwise into thin slices (about 0.5–1 cm thick). Sprinkle with salt and let them sit for 20–30 minutes to remove bitterness. Then rinse and pat dry.
   
2. Fry the eggplants:
   
   Heat some vegetable oil in a pan and fry the eggplant slices on both sides until golden. Place them on paper towels to absorb excess oil.
   
3. Make the sauce:
   
   In a blender or meat grinder, combine tomatoes, bell peppers, hot peppers, and garlic until smooth. Pour the mixture into a pot, add salt, sugar, vinegar, and vegetable oil. Bring to a boil and simmer for 10–15 minutes on low heat.
   
4. Assemble:
   
   Spread a spoonful of sauce on each fried eggplant slice and roll it up (you can secure with a toothpick if needed). Alternatively, you can layer the sauce and eggplants in a jar for canning.
   
5. For canning (optional):
   
   Sterilize jars and lids. Layer the sauce and eggplants, pour remaining sauce on top, seal, and sterilize jars for about 15–20 minutes. Then seal tightly.
   
6. Serve:
   
   Let cool and refrigerate. Best served cold as an appetizer with bread or potatoes.