Cut only green tails of eggplants. In a deep pot boil water, add 3 tbsp vinegar, 1 tsp salt and sugar and cook eggplants for 10-15 minutes until tender (to be checked with a wooden skewer, it should not come lightly). Remove the eggplants from the water and once cool, cut lengthwise (but not to the end), put in a bowl, pressing with light weight and leave for 30-40 minutes. During this time of finely grated carrots and garlic. The peppers are cut into thin polukragcheta green spices finely. Add 1 tsp vinegar and sunflower oil, a pinch of salt and sugar, a little pepper and mix everything nice. Make a marinade: Mix 2 tbsp hot water remaining sunflower oil, 2 tbsp vinegar 1 / 2 tsp sugar and salt, a little pepper and mix everything nice. Eggplant filled with vegetable mixture, put close together in a suitable container and pour well with marinade. Leave for 1 hour at room temperature, and then placed overnight in a refrigerator. When serving pour the resulting juice.