Eggplant Rolls

Wash the eggplants and cut them lengthwise into 4–5 mm strips. Salt them well and let sit for 2 hours. While the eggplants are salting, wash, peel, and prepare the other ingredients for the meat grinder.

After 2 hours, rinse the eggplants to remove the salt, gently squeeze them by hand, and fry them in sunflower oil.

Grind the bell pepper, hot pepper, and garlic in a meat grinder while the eggplants cool. Add a sweetener and vinegar to this mixture and stir well.

Prepare 0.5-liter jars—5 jars will be needed. On a board, place the eggplant strips, spread some of the sauce on them, and roll them up.

Carefully place the rolls into the jars.

Sterilize for 7–10 minutes. Seal the jars, turn them upside down, and wrap them until completely cool.

Enjoy your meal!