Make a marinade of vinegar, sugar, the oil, bay leaf, black pepper and salt put on the stove and bring to the boil . Eggplant put it - must be salted stayed three hours and then washed - only to be dashed. Drain with a slotted spoon. Mix with pepper, parsley and garlic. Fill jars - tightly. Pour on top with 1 tbsp of the remaining marinade. Cook for 10-15 minutes. Yielding about 12-13 medium-sized jars of chutney.