Transform your eggplant harvest into a delicious preserved vegetable medley that stays fresh for an entire year! This incredible traditional preservation method creates a flavorful, restaurant-quality dish that’s perfect as a side, appetizer, or ingredient for countless meals. Say goodbye to frozen eggplant that loses its texture and hello to this amazing technique that maintains all the vibrant flavors and nutrients.
Ingredients
Main Vegetables:
- Eggplants: 7 medium eggplants (2kg / 4.4 lbs), cubed
- Fresh tomatoes: 4kg (8.8 lbs), chopped
- Red bell peppers: 6 large peppers (1kg / 2.2 lbs), diced
- Onions: 3 large onions (600g / 1.3 lbs), chopped
- Garlic: 1 whole head, minced
- Hot peppers: 4-5 small peppers, finely chopped
- Fresh parsley: 1 bunch (50g / 1.75 oz), chopped
For Preparation and Preservation:
- Lemon: 1 large lemon, juiced
- Coarse salt: 2 tbsp (40g) for eggplant + 2 tbsp for cooking
- Vegetable oil: 50ml (3.5 tbsp) for tomatoes + 300ml (1.25 cups) for frying
- White vinegar: 25ml (1.75 tbsp), 4-5% acidity
Instructions
Step 1: Prepare the Eggplants
Cut eggplants into medium cubes. In a large bowl, toss eggplant cubes with lemon juice and 2 tablespoons of salt. Mix thoroughly and let rest for 10 minutes to draw out bitterness. Rinse well and drain completely.
Step 2: Cook the Tomatoes
Chop fresh tomatoes and place in a large pot with 50ml of vegetable oil. Cook over medium heat, stirring occasionally, until tomatoes break down and create a thick sauce, approximately 15-20 minutes.
Step 3: Start the Vegetable Base
Heat 300ml of vegetable oil in a large, heavy-bottomed pot over medium heat. Add chopped onions and minced garlic. Fry for 3-4 minutes until fragrant and translucent.
Step 4: Add Bell Peppers
Add diced red bell peppers to the pot with onions and garlic. Fry for 2-3 minutes, stirring frequently to prevent burning.
Step 5: Cook the Eggplant
Add the prepared eggplant cubes to the pot. Fry for 4-5 minutes, stirring gently to coat with oil and cook evenly.
Step 6: Combine with Tomatoes
Add the cooked tomato mixture to the vegetable pot. Add 2 tablespoons of coarse salt and mix well. Cook for 10 minutes, stirring occasionally.
Step 7: Add Final Ingredients
Stir in chopped hot peppers and fresh parsley. Add vinegar and cook for 1-2 minutes more. Remove from heat.
Step 8: Prepare Jars
Sterilize glass jars and lids by boiling for 2-3 minutes. Dry completely before use.
Step 9: Fill and Seal
While the vegetable mixture is still hot, carefully ladle into sterilized jars, leaving ½ inch headspace. Remove air bubbles by tapping jars gently. Wipe jar rims clean with a dry cloth.
Step 10: Create Vacuum Seal
Cover with sterilized lids and tighten firmly. Allow jars to cool completely at room temperature.
Step 11: Check Seals
After 24 hours, check that lids have created a vacuum seal – the center should be sunken inward. Store only properly sealed jars.
Time and Serving Information
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8-10 jars (500ml each)
- Storage: 1 year in cool, dark place
- Calories: Approximately 45 per 100g serving
Nutrition Highlights
Rich in lycopene from tomatoes, fiber from eggplant, vitamin C from peppers, and antioxidants from garlic and herbs. Low in calories but high in essential minerals and vitamins. Contains beneficial compounds that support heart health and immune function.
Why This Recipe is Healthy
This preservation method maintains maximum nutritional value while extending shelf life dramatically. Eggplants provide fiber, potassium, and nasunin, a powerful antioxidant that protects cell membranes and supports brain health. Fresh tomatoes contribute lycopene, which becomes more bioavailable through cooking and supports cardiovascular health and cancer prevention. Bell peppers add vitamin C and carotenoids for immune support, while garlic provides allicin compounds with antimicrobial and anti-inflammatory properties. The natural preservation process using salt and vinegar eliminates the need for artificial preservatives, creating a wholesome, nutrient-dense food that retains its vitamins and minerals throughout the year. This traditional method ensures you have access to summer vegetables’ nutrition even in winter months.