Pepper stuffed with garlic and eggplant for winter

Without wasting time, start cooking:

- wash the pepper, cut off the tops, remove the seed pods;

- put the prepared pepper in hot water and cook for 5 minutes, then remove to a dish and set aside;

- wash the eggplants, peel them thinly, cut them lengthwise into plates about 5 mm thick;

- fry eggplant plates in vegetable oil on both sides;

- wash dill and coriander, finely chop, peel garlic, pass through a press, mix with herbs;

- with the resulting mass, lubricate the slices of fried eggplant and roll them into a roll;

- fill the rolls with Bulgarian pepper;

- pour water into a saucepan, pour sugar and salt, add vinegar, send to the fire, bring to a boil, cook for 1-2 minutes;

- put allspice and bay leaf on the bottom of the jar, then place the stuffed pepper (how much will fit), pour hot marinade and send it to the oven preheated to 180 degrees for 40 minutes;

- roll up the jars and let cool under the fur coat, only then transfer to a permanent storage place.

Everything turned out just great: appetizing, beautiful, delicious!