Wash and dry the eggplants well.
Peel the onions and carrots.
Cut the eggplants into half rings or slices.
Pour oil into a large saucepan or cauldron and fry the eggplants.
Chop the onion into cubes.
Peel and grate the carrots.
Add a little water to the tomato paste and dilute.
Add onions and carrots to the fried eggplants, fry for 7-10 minutes, stirring occasionally.
Add tomato paste and simmer for another 5-7 minutes.
Peel the garlic and cook the red pepper.
Add shredded garlic, red pepper, salt, sugar and vinegar. Mix well.
Arrange in sterile jars and roll up.
Remove for a day under a fur coat. White eggplant appetizer for the winter is ready. Store in a cellar.