Eggplant peel and cut lengthwise into 8 parts. Add salt and leave to stand for one hour. With a meat grinder to grind the seeds and clean handles peppers, hot peppers and garlic. Add salt and vinegar. Eggplants fry in the oil until golden. At the bottom of the jars are put part of the ground peppers with garlic, then eggplant and peppers on top again with garlic. The jars are closed and sterilized 15 minutes. Remove and turn the lid down until cool. The amounts in this recipe are 4 jar of 1 l.