I will give the proportions for 2 liter jars, and you yourself will increase.
We select small round sweet peppers or gogoshars, preferably yellow and red, so that it is beautiful, in the amount of 1 kg.
Cut out the stem and clean out the seeds.
We clean 700g of carrots and 400g of onions. Three carrots on a coarse grater, cut the onion into cubes. Fry in vegetable oil separately until half cooked. Put in a bowl, add 5 cloves of garlic, crushed or finely chopped. Salt a little, the main salt in the marinade will be.
We cut 2 medium eggplants into circles, salt, after half an hour squeeze, grease with vegetable oil and bake on foil in the oven until cooked.
Cook the marinade – 600g of water, 1 cup of 9% vinegar, 2 tablespoons of salt and sugar. Put pepper in it, blanch for 5 minutes. Take out and let cool.

Now we fill each pepper with minced vegetables, close the hole with a circle of fried eggplant. At the bottom of a sterile jar we put celery leaves, we put peppers beautifully. Between them, too, celery.
Pour in hot marinade, cover with lids.
Sterilize in water for 30 minutes from the moment of boiling.
We cork the lids, turn them over and wrap them in a blanket until they cool completely.
In the photo, the pepper is stuffed and in a section.