Layered Eggplant Preserves for Winter

Cooking method

1. Step 1:

   

   How do you make layered eggplant preserves for winter? Gather your ingredients. Use medium-sized vegetables. Pick peppers and tomatoes in different colors so they look pretty in the jars — I used yellow tomatoes and red peppers.

2. Step 2:

   

   Wash the eggplants and trim off both ends. Cut them into rounds about 1/2 inch (1 cm) thick and salt them lightly. To salt the slices evenly, sprinkle each layer as you cut, or pile them in a deep bowl, salt them, and toss with your hand. Let them sit for about 10 minutes.

3. Step 3:

   

   While the eggplants sit, prep the peppers. Carefully cut out the stem and remove the seeds and the white ribs — leaving the ribs in can add bitterness and spoil the flavor. Rinse the peppers well and dry them on a towel or paper towel. Cut into strips. Heat the oil in a skillet and sauté the peppers gently over low heat for 3–4 minutes.

4. Step 4:

   

   Fry the eggplant rounds in the oiled skillet over medium heat until golden on both sides. Don't let them get too soft.

5. Step 5:

   

   Wash the tomatoes, remove the stems, and dry them with a towel. Cut them into rounds about 1/2 inch (1 cm) thick.

6. Step 6:

   

   Pick off any wilted leaves from the herbs, then rinse and dry them. Peel the garlic. Chop the herbs and garlic with a knife and mix them together.

7. Step 7:

   

   Prepare jars totaling about 2 quarts (2 liters). Wash and sterilize them well. Here's how I do it: pour boiling water in a thin, steady stream into the bottom of the jar, about a quarter full — keep the water off the sides so the jar doesn't crack. Cover with a lid and leave for 10 minutes, then pour the water out and the jar is ready. You'll find other sterilizing methods in the link at the end of the recipe.

8. Step 8:

   

   Put half a teaspoon each of salt and sugar in the bottom of each pint (half-liter) jar.

9. Step 9:

   

   Layer the vegetables in any order you like, pressing each layer down gently. Don't fill all the way to the top — during sterilization the vegetables can push the lid off.

10. Step 10:

    

    On top, add another half teaspoon each of sugar and salt, plus 2 teaspoons of vinegar.

11. Step 11:

    

    Set the lids on the jars. Place them in a large pot lined with a towel folded several times. Pour in cold water so the jars are submerged up to their shoulders. Sterilize for 10–15 minutes after the water comes to a boil. Then seal the jars, turn them upside down onto their lids, and wrap them in something warm. Leave them to cool completely at room temperature, about a day, then store in a cellar or another cool place.