Pickled Eggplant (Stuffed)

My mom's favorite pickle is worth it, even though it's a little difficult to make!

Materials

• 2 kg small pickled eggplant,
• 1 small head of cabbage
• 1 carrot,
• 3 red bell peppers,
• 10-15 branches of celery,
• 1 bunch of parsley,
• 1 glass of vinegar,
• 1 head of garlic,
• 1 teaspoon of sugar,
• 3-4 bay leaves,

Instructions

1. Wash the aubergines and divide them into 4 equal parts lengthwise (without separating the ends of the pieces) with the tip of the knife, leaving one finger each from the stem and ends.
2. Cook in boiling salted water until soft. When the boiling process is finished, put it in a bowl on top of each other, put a weight on it and leave it for 3-4 hours for the bitter water to go away.
3. Meanwhile, wash and finely chop the cabbage, pepper, parsley, garlic and celery leaves. Clean the carrot and cut it into small cubes.
4. Mix all the chopped ingredients and fill the cut parts of the eggplants that release the bitter juice, wrap with celery stalk and place in the jar.
5. To prepare the juice of the pickle, calculate the amount of water the jar will take, add 1,5 tablespoons of rock salt to each liter of this water, boil this water and let it cool.
6. When the water cools down, add the vinegar to the water. Pour the water to cover the pickle. Close the jar tightly and leave for 1 month.