Eggplants "Brusochki" without sterilization for cooking other dishes

This recipe is suitable for those who are very fond of eggplants and use them in different dishes.
This recipe is winter preparation.

Ingredients:
eggplant - 3 kg;
water - 1 l;
bay leaf - 1 pc;
hot pepper - 2 rings;
salt - 1 tablespoon;
sugar - 2 tsp;
vegetable oil - 1 tablespoon;
mustard beans - 1 tsp;
garlic - 3 cloves;
vinegar 9% - 50 ml;
allspice - 5 pcs;
black peppercorns - 5 pieces

I really liked it, since I really love eggplant, and therefore for the same lovers I think that it will be relevant.
Immediately I want to warn you that at the exit the eggplants according to this recipe turn out to be a little bland and not everyone can just put them in their mouths, therefore, either increase the amount of vinegar to your taste, or use eggplants in salads or stews.

Let's get down to cooking and peel the eggplant.

The eggplants need to be cut into equal cubes in this way.
Pour in cold salted water and leave for 30 minutes, stirring five times during this time.

While the eggplants are releasing their bitterness, you can tackle hot red peppers and peel the garlic.
Cut the pepper into rings and if you like spiciness, then you should not remove the seeds. If you are afraid of getting burned, then the seeds naturally need to be removed from the workpiece.

Put the eggplants to boil and cook from the moment of boiling for 5 minutes. Then we put them on a sieve. When they cool down a little, you can squeeze out excess moisture.

Now we will prepare the amount of spices for one 0.750 liter can.
And this we will have 1 bay leaf, 5-6 peas of black and allspice.
By the way, you can experiment with peppers, you can reduce the black and add red, green and white.
Then in each jar there are 1-2 rings of red hot pepper, 3-4 cloves of garlic cut into slices and 1 teaspoon of mustard seeds.

We put all the spices in jars and prepare the marinade.

For a liter of water, we will use 50 ml of 9% vinegar, 2-3 teaspoons of sugar and 1 teaspoon of salt.
We put the boiling marinade in jars and roll up.

If you put very few eggplants and there is space between them for a large amount of marinade, then such jars can simply be wrapped in blankets and left to cool completely. If you stuff the cubes tightly and there is not enough space for the marinade, then it is better to place such jars in a hot oven for 5-7 minutes, and only then roll them up.