Wash and wipe the eggplants with water, ensuring that every trace of dirt is removed, as this will influence the final taste of the dish. Peel them, taking care to maintain the shape of the cubes, then cut them into cubes of about 2-3 cm. Sprinkle salt on the eggplants, drizzle them with lemon juice, and let them sit in a colander, preferably overnight. This process not only helps to eliminate the bitterness from the eggplants but also contributes to a more pleasant texture.
After the waiting time has passed, drain them well, ensuring that no excess water remains. Next, prepare the peppers: wash them, remove the stalk and seeds, then cut them into suitable slices. The garlic should also be peeled and sliced or left whole, depending on your preferences.
In a deep pan, heat a little oil, enough to cover the bottom of the pan, and add the eggplants, frying them for a few minutes. The goal is for them to become slightly translucent and to acquire a golden hue while remaining whole to preserve the texture at the end. Once fried, let them cool without draining the oil to maintain the aroma and juiciness.
Prepare the sterilized jars, ensuring they are completely clean. Start layering the ingredients in them, alternating a layer of eggplants with a layer of peppers, whether mixed or by colors, as you prefer. Between the layers of vegetables, add a few cloves of garlic to intensify the flavors. Fill the jars up to 3/4 of their capacity, leaving a little room for liquid.
Prepare the preserving solution according to the instructions on the packet and pour it hot into the jars, ensuring that all the ingredients are completely covered. After filling the jars, tie them well and place them in a warm spot, covering them with blankets or towels to create a dry steam effect. Let them cool completely this way to ensure optimal preservation and to intensify the flavors. Once cooled, you can store the jars in a cool, dark place, where they can be kept to be enjoyed in the cold season. This preserved vegetable recipe is perfect for bringing summer flavors to your table even in the middle of winter.
After the waiting time has passed, drain them well, ensuring that no excess water remains. Next, prepare the peppers: wash them, remove the stalk and seeds, then cut them into suitable slices. The garlic should also be peeled and sliced or left whole, depending on your preferences.
In a deep pan, heat a little oil, enough to cover the bottom of the pan, and add the eggplants, frying them for a few minutes. The goal is for them to become slightly translucent and to acquire a golden hue while remaining whole to preserve the texture at the end. Once fried, let them cool without draining the oil to maintain the aroma and juiciness.
Prepare the sterilized jars, ensuring they are completely clean. Start layering the ingredients in them, alternating a layer of eggplants with a layer of peppers, whether mixed or by colors, as you prefer. Between the layers of vegetables, add a few cloves of garlic to intensify the flavors. Fill the jars up to 3/4 of their capacity, leaving a little room for liquid.
Prepare the preserving solution according to the instructions on the packet and pour it hot into the jars, ensuring that all the ingredients are completely covered. After filling the jars, tie them well and place them in a warm spot, covering them with blankets or towels to create a dry steam effect. Let them cool completely this way to ensure optimal preservation and to intensify the flavors. Once cooled, you can store the jars in a cool, dark place, where they can be kept to be enjoyed in the cold season. This preserved vegetable recipe is perfect for bringing summer flavors to your table even in the middle of winter.
Ingredients
-eggplant -bell pepper, of different colors -garlic -lemon juice -olive oil -coarse salt -thyme -dill -celery leaves -horseradish Solution: spicy fix, sweet-sour, for pickles, 9-degree food vinegar, sugar