Select large eggplants, wash them and cut them into circles without peeling them. Salt them and leave them at a slight incline for 1 hour to drain the bitterness out. Then, they are rinsed and dried.
Prepare a boiling brine from the the oil, vinegar, sugar and salt and blanch the eggplants in it. Prepare jars, arrange a layer of eggplant, garlic cloves, chopped parsley, peppercorns, etc.
Fill the jars with the marinade, seal and sterilize for about 5 minutes.