First, wash the eggplants well.
Chop them into cubes, rings or any other desired shape with the skin. Leave them aside.
Separately slice or finely chop the garlic and fresh peppers and set aside.
Heat the vinegar. When it boils, put pepper and eggplants in it. Let it boil for 3 to 5 minutes. It is enough for them to soft, they should not lose their shape.
Turn off the heat. Remove the eggplant and peppers from the vinegar.
Remove the boiled vinegar from the heat and pass it through a strainer after cooling down, to collect the pepper and eggplant seeds from inside.
Pour eggplant, garlic, pepper and dried vegetables into the jar in layers until it full.
Add salt to the cooled vinegar. Check it to sense is not too salty or without salt.
Pour the vinegar over the ingredients to cover them completely.
Close the lid of the jar tightly. Put it in the kitchen for 1 to 2 weeks. Then it is ready to use.