Gaby
**”Troika.”** To prepare this canned dish, you’ll need 3 eggplants, 3 bell peppers, 3 red tomatoes, and 3 onions. Start by washing all the vegetables and placing them in a pot. For the brine, combine a thin glass of sunflower oil, 1 glass of vinegar, and a tablespoon of salt. Cook everything over low heat until tender. Once ready, pack the vegetables into pre-sterilized 0.5-liter jars, pour in the cooking brine, and seal immediately with metal lids.
**”Cold Appetizer.”** Take 1 kg of eggplants, wash them, and cut them into small cubes. Sauté in sunflower oil until golden. Next, chop 400-500 g of onions and sauté them as well. Now, take 600 g of red tomatoes, chop them finely, and sauté in vegetable oil. Combine all the sautéed vegetables in one bowl, mix well, and season with salt to taste. For an extra kick, you can add some ground pepper. Bring the mixture to a boil, stirring continuously. Once hot, distribute the mixture into clean jars and sterilize: 0.5-liter jars for 40-45 minutes, and 1-liter jars for 50-60 minutes. Seal with metal lids.
