Eggplant with peppers in tomato sauce

Commendable, I thought, but what about eggplant with peppers in tomato sauce? Who will cook it? And because a clear answer has not followed, I went to the kitchen. Moreover, years of experience "journeyman" in this case, very useful.
So, to cook these eggplants with sweet peppers in tomato sauce, we need:
• two kilos of eggplant,

• the same number of sweet peppers,

• four pounds of tomatoes,

• half Cup of sugar,

• and a quarter Cup salt.

As an option – can add a clove of garlic, but I prefer not to. Yes, forgot to say, you will fill ten half-liter cans, so to multiply the number, or divide – you decide.
Eggplant all sides several times shallowly pierce (just perfect for that dinner fork), and at a temperature of 180 ... 190 degrees, bake them for an hour ... an hour ten, and then give the same amount to walk and cool down.

From the tomatoes we need thick juice without skins and bones, so the juicer to help you. Now put it on the fire to boil.

And pepper, peeled from the green stalk, seeds and white veins, cut into long narrow strips.

When the tomato juice is boiling, add salt, sugar, stir, and put the pepper. So it needs to boil for ten minutes.

The cooled eggplant, ready and fairly "thinner", cut into medium-sized,

and also put the rest of the ingredients. So boil for another seven ... ten minutes

then fill jars and rolls up. That's all wisdom, our eggplant with peppers in tomato sauce ready. But you better not eat them immediately (really, then why were the jars sealed lids), and let stand for a couple of months.

But otherwise – enjoy your meal.