Eggplant salad sweet and sour for winter

I will say right away that the total number of ingredients can be proportionally reduced if you do not need such a number of sweet eggplants.
The cooking recipe is nothing particularly complicated, but because of the specific taste of the final product, I advise you to prepare a small portion to begin with.
We cut the washed eggplants into four parts each. You can use both peeled eggplants and in the peel.
Onions are also peeled and cut into four parts.
Bulgarian pepper is washed, cleaned of seeds and cut into four parts lengthwise.
Prepare three liters of tomato juice.
Add vinegar, sugar, salt and vegetable oil to the juice.
Then add our chopped vegetables and cook for about half an hour minutes.
Ten minutes before the end of cooking, add chopped or chopped garlic.
Ready-made sweet eggplants are laid out in sterile jars and rolled up with lids.
Until the jars are completely cooled, we store them in an inverted state, covered with a warm blanket.
Eggplants are completely ready to eat as soon as they cool down.