Start with boiling some carrot. Then peel it and cut next to the onions and paprika. Simultaneously start heating the oil-greased pan. As soon as it starts sizzling, add vegetables and stew them. Combine the stewed vegetables with tomatoes, thinly sliced herbs, pounded garlic, throw in a deep pot and boil for 20 minutes.
Cut eggplant in middle-sized cubes, sprinkle with salt and leave it for an hour. Then wash, drain and roast in oil. At the same time, start mincing pepper and garlic in a mincing machine. Add salt, sugar and vinegar. Set them on fire and as soon as it starts boiling throw your eggplant and stew for 10 minutes. Finally, allocate them in sterilized jars and seal hermetically.
Cut any sort of fish in large pieces; grate some carrot, get a deep pot and place fish, carrot, sliced onions and laurel leaves in layers in it (do not fill the pot up to the end). Sprinkle a pinch of salt and black pepper; 100g of oil, 400g of peeled and grated tomato or the 200g tablespoon of tomato paste. Cover the lid and let it simmer on a very low fire. In four hours marinade must be disseminated in cans and trust me, it will taste better than any factory canned fish.