# Pell off the green leaves of eggplant
s, cut into a few parts without peeling its outer surface.
# Put the eggplant
s into boiling salty water. And take out before it gets totally cooked.
# Stow the not totally cooked eggplant
s, put some weight on them if you have.
# The day after place a layer of eggplant
and then a layer of red capsicums which are chopped into a few parts, and repeat this act until the jar gets full. By the way place pounded garlic
between the layers.
# When the jar gets full, pour 1 cup of vinegar into the jar and then fill the space with water.
# Pour the mixture of vinegar and water in the jar to a bowl, add rock salt and lemon
salt and mix well.
# Pour the mixture again into the jar, place stems of parsley on the top. Cover the lid well.
# A few days later, if the eggplant
s absorb all the liquid, add vinegar into the jar.
# You can serve the pickle 10 days later.