Canned Eggplant Vegetable Stew for Winter

Looking for a cozy, flavor-packed preserve to enjoy all winter long? This eggplant vegetable stew in winter jars is a pantry staple that turns garden produce into a savory, satisfying treat. Tender chunks of eggplant are paired with carrots, sweet peppers, onions, and garlic, then seasoned with a perfect balance of salt, sugar, and vinegar. Glazed briefly in garlic-infused sunflower oil, the vegetables are packed into sterilized jars and gently pasteurized—in effect capturing the warmth of summer for use during the colder months. It’s a rustic, delicious gift of preservation that doubles as both an everyday side dish and a festive appetizer. Just open a jar whenever you crave comfort or convenience.

Vegetable stew is one of our family’s favorite winter preparations. I make stew from eggplants, zucchini, peppers, and in principle any vegetables. In this case, I know some tricks on how to make canned vegetables not just a mixture of boiled and stewed products. Exactly an appetizer that can be served to any table. For this purpose, some vegetables need to be processed for a long time, but some need to be marinated only raw.

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  Cut the eggplants into 4-5 cm slices.
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  Peel the seeds and cut the sweet peppers into small pieces.
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  Grate the carrots with a Korean carrot grater or cut them into small pieces. The thinner the better.
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  Cut the onion in half rings or quarters.
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  Boil the water. Boil the eggplants for 10 minutes, do not salt the water.
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  Drain the liquid.
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  Add carrots, peppers, and onions to eggplant.
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  Peel 1-1.5 heads of garlic and press through a press. Heat sunflower oil in a frying pan and put the garlic in it. Fry for a few seconds to get a pleasant aroma.
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  Add a couple of tablespoons of water and immediately turn off the skillet.
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  Mix salt, sugar, red, and black ground pepper. You can add a few cinnamon or peppercorns.
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  Pour vinegar over the seasonings. Let stand for 15-20 minutes. Pour in water. Boiling water is better.
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  Stir all the vegetables, and lay them out tightly in sterilized jars.
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  In a large saucepan, place water to boil. Set out the jars with the vegetables. Fill with water and seasoning.
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  Pasteurize for 10 minutes, adding water if necessary. At the last moment pour the garlic in the oil. Sterilize the lids (you can boil them for 5-10 minutes in the same water where the jars are), screw them on. Before doing this, you can stir the vegetables so that the seasonings and garlic go inside the jar. Put the lid down on a warm blanket. And cover with it.
• In this state, the jars should stand for at least a day. Then they can be stored in the refrigerator, cellar, or in a place where there is no direct sunlight. After a month you will get a very fragrant, unrealistically delicious snack. We serve it both on an ordinary table and on a festive one.

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