Transform your eggplant harvest into a delicious canned vegetable medley that stays fresh all year long! This incredible traditional preservation method creates a delicious, restaurant-quality dish that’s perfect as a side dish, appetizer, or ingredient for countless meals. Say goodbye to frozen eggplant that loses its texture and hello to this amazing technique that locks in all the vibrant flavors and nutrients.

Ingredients
Main Vegetables:

Eggplant: 7 medium eggplants (2 kg / 4.4 lb), cubed
Fresh tomatoes: 4 kg (8.8 lb), chopped
Red peppers: 6 large peppers (1 kg / 2.2 lb), diced
Onions: 3 large onions (600 g / 1.3 lb), chopped
Garlic: 1 whole head, minced
Hot peppers: 4-5 small peppers, finely chopped
Fresh parsley: 1 bunch (50 g / 1.75 oz), chopped
For preparation and storage:

Lemon: 1 large lemon, juiced
Coarse salt: 2 tablespoons (40 g) for the eggplant + 2 tablespoons for cooking
Vegetable oil: 50 ml (3.5 tbsp) for the tomatoes + 300 ml (1.25 cups) for the Frying
White vinegar: 25 ml (1.75 tablespoons), 4-5% acidity
Instructions

Step 1: Prepare the eggplant
Cut the eggplant into medium cubes. In a large bowl, combine the eggplant cubes with the lemon juice and 2 tablespoons of salt. Mix well and let stand for 10 minutes to release the bitterness. Rinse well and drain completely.

Step 2: Cook the tomatoes
Chop the fresh tomatoes and place them in a large saucepan with 50 ml of vegetable oil. Cook over medium heat, stirring occasionally, until the tomatoes break down and create a thick sauce, about 15 to 20 minutes.

Step 3: Start the vegetable base
Heat 300 ml of vegetable oil in a large, heavy-bottomed saucepan over medium heat. Add the chopped onions and minced garlic. Fry for 3-4 minutes until fragrant and translucent.

Step 4: Add the Peppers
Add the diced red peppers to the pan along with the 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 pan. Fry for 4-5 minutes, stirring gently to coat with the oil and cook evenly.

Step 6: Combine with the Tomatoes