Eggplant with tomatoes, garlic and vinegar for winter

This recipe for eggplant with garlic and tomatoes came across to me in a book of recipes. And I cooked it, it turned out to be a very tasty cold snack that is suitable for harvesting for winter, and for daily meals. The main thing is that in winter there will always be a jar of salad at hand. And it is prepared as follows: Eggplants must be washed, cleaned and boiled for about fifteen minutes in salted water. After that, pull the eggplants out of the water, let cool and cut into rings, add pepper and fry in a frying pan in oil until ready. Squeeze out the garlic with a garlic press. Wash the tomatoes and cut into rings.
Put in jars in layers:
1st - eggplant;
2nd – garlic;
3rd – tomatoes.
Put the ingredients in jars. Then pour the juice that remained after frying eggplants. Add pepper peas, bay leaves and vinegar. Sterilize for about thirty minutes. Closing the lids and letting cool, remove to a cold place. So our delicious eggplant recipe with garlic and tomatoes is ready! Eat to your health!