Wash the eggplants. Remove the ends and slice into rounds of 1.5 cm.

Sprinkle each round with salt on both sides and arrange on a platter by stacking them together. The salt will extract part of the bitter juice from the eggplant.

In a pan, fry the tomatoes, gogoșari [gogo’ʃarj] peppers, onion and chilli. First chop the onion and sauté in oil. Then add the tomatoes, peeled and diced, sauté for a few minutes then add the sliced peppers. Stew until part of the liquid has evaporated. At the very end, add the minced chilli and season with salt (use both ingredients to taste).

In another pan, fry the eggplant rounds on both sides and while still hot, transfer to the glass jar (previously washed with hot water and dried). But first, place some tablespoons of the vegetable stew on the bottom of the jar and place the eggplant rounds over.

Repeat the process by layering the stew and the eggplant till the jar is completely full.

Seal with a metal cap pre-washed in hot water. Turn the jars upside-down and cover with a thick blanket until completely cooled down.