This incredible Georgian-style vegetable preserve is a true treasure that will transform your winter meals into something extraordinary. Passed down through generations, this hearty mixture combines tender eggplants, sweet peppers, and aromatic vegetables in a rich, flavorful sauce that’s perfect for serving alongside bread, rice, or as a side dish. The combination of fresh herbs and perfectly balanced seasoning creates a preserve that’s so delicious, you’ll find yourself coming back for more with every spoonful.
Ingredients
- 2 kg (4.4 lbs) eggplants
- 1 kg (2.2 lbs) red bell peppers
- 2-3 hot peppers
- 1 kg (2.2 lbs) onions
- 600g (1.3 lbs) carrots
- 2 kg (4.4 lbs) tomatoes
- 2-3 heads garlic
- Fresh dill, chopped
- Fresh cilantro, chopped
- 250ml (1 cup) vegetable oil
- 2 tbsp salt (30g / 1 oz)
- 1 tbsp sugar (15g / 0.5 oz)
- 3-4 bay leaves
Instructions
- Prepare the eggplants: Cut eggplants into cubes and sprinkle with salt. Mix well and let sit for 20 minutes to draw out excess moisture and bitterness.
- Prepare other vegetables: While eggplants are resting, cut onions, red peppers, hot peppers, and carrots into cubes. Keep each vegetable separate.
- Process tomatoes: Chop tomatoes in a blender until you have a chunky sauce consistency.
- Process carrots: Blend or finely chop the carrots for easier cooking.
- Drain eggplants: After 20 minutes, drain the excess juice from the salted eggplants and pat them dry.
- Start cooking: Heat vegetable oil in a large, heavy-bottomed pot over medium heat. Add onions and fry until golden brown, about 5-7 minutes.
- Add peppers and carrots: Add red bell peppers, hot peppers, and carrots to the pot. Cook for 8-10 minutes, stirring occasionally.
- Add tomatoes: Pour in the blended tomatoes and bring the mixture to a boil.
- Add eggplants: Once boiling, add the drained eggplants and 2 tablespoons of salt. Cook over medium heat for 25-30 minutes, stirring occasionally.
- Final seasonings: Add minced garlic, chopped dill, cilantro, bay leaves, and sugar. Cook for another 10 minutes.
- Preserve in jars: While the mixture is cooking, sterilize glass jars and lids in boiling water.
- Fill and seal: Ladle the hot vegetable mixture into sterilized jars, leaving about 1cm (0.5 inch) headspace. Close the lids tightly.
- Cool properly: Cover the sealed jars with a blanket and leave for 24 hours to cool gradually and complete the preservation process.
Time and Servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 6-8 jars (500ml each)
Servings: 24-30 servings
Nutrition (per 100g serving)
- Calories: 65
- Protein: 2g
- Carbohydrates: 8g
- Fat: 3g
- Fiber: 4g
Why This Recipe Is Healthy
This Georgian vegetable preserve is a nutritional powerhouse that brings together the best of Mediterranean and Caucasian cuisine. Eggplants provide antioxidants and fiber while being naturally low in calories. The abundance of bell peppers delivers high levels of vitamin C and beta-carotene, supporting immune function and eye health. Tomatoes contribute lycopene, a powerful antioxidant linked to heart health and cancer prevention. The fresh herbs like dill and cilantro add essential minerals and have natural antibacterial properties. This preserve is an excellent way to enjoy nutrient-dense vegetables year-round, and the fermentation-like preservation process may contribute beneficial compounds for digestive health.