Pickled eggplant

An incredibly tasty appetizer for meat dishes, which is sure to turn out for those who are not too lazy to cook it as described.
Season with salt in a large saucepan and bring to a simmer. In the meantime, cut the eggplants lengthwise, with a boat, so that a sufficiently deep and roomy pocket is formed. Dip the eggplant in boiling water. It's okay for them to float - cover and wait for them to change color and soften a little. It will take about five or ten minutes - it all depends on the amount of eggplant. Place the eggplants in one row on an incline. Press down on the eggplant with a board and weight. Wait for the liquid to drain. Have someone else cut the carrots into strips for now. And at the same time, let him prepare ordinary onions, leeks, bell peppers and a head of garlic with cloves. Cook the marinade using black peppercorns, bay leaves, and sweet peas. For a liter of water, take a tablespoon of sugar and add as much vinegar to achieve a pleasant sweet and sour taste. Then add a tablespoon of salt for every liter of water. Fry the onion in vegetable oil until it begins to golden and add the coriander seeds. Add the leeks and bell peppers and stir. Add the garlic, spices and dry herbs immediately afterwards. Stir. Place carrots, green onions and fresh herbs in a hot skillet, remove skillet from heat and stir. Open the eggplants with a boat and stuff them with vegetables and herbs. You don't need too many vegetables, it will be good if you can only see vegetables through the cut. Stack the eggplants as tightly as possible and cover with boiling marinade. Press down on the eggplants so that the marinade covers them completely. Let the pot sit warm for about a week, after which you can taste them. If you like the taste and consistency, then put the container in the cold, just close it more tightly and make sure that the marinade covers the eggplant completely. I don't know if there could be something tastier with young pickled cheese, hot bread and the first glass of wine.