Spicy eggplant with tomato juice

The other day in an old magazine I saw an old recipe for cooking eggplant. My husband (who does not eat zucchini or eggplant at all), after trying it, said: "Nothing like that," translated into Russian, which means "delicious." I hasten to share with you.
Pre-wash the eggplants and trim the tops, put them on a baking sheet and bake in an oven with a temperature of 180-200 degrees. Remove from the oven and allow to cool slightly. At this time, prepare a jar, tomato juice, stir it with salt. Peel the slightly cooled eggplants (if they are still warm, the skin is easily removed, leaving the eggplant intact) and cut into rings. At the bottom of the jar, put a garlic leaf of lavrushka, then eggplants and peas of pepper. Pour all the tomato juice to the neck of the jar. Cover with a lid (but do not twist) and sterilize in a convenient way (I sterilize in a steamer) for about 10-15 minutes. Roll up the lid, wrap it up and let it cool.
I kept it in the closet.
Spicy eggplant with tomato juice will be a great addition to the main meal on cold winter evenings, both in a quiet family circle, and at a party or holiday.
Bon appetit.