Layered Eggplants for Winter
Original, aromatic, zesty, and incredibly tasty! Layered eggplants for winter are a preserve that won’t leave anyone indifferent. They look beautiful in the jar and taste amazing - peppers, herbs, and garlic add aroma, while tomatoes and vinegar boost the flavor even more.
Updated : 09 March, 2026
Easy
About 1 hour.
Ingredients
6
Eggplant
4
Bell pepper
6
Tomato
4
Garlic
100 grams
Greens
400 milliliters
Vegetable oil
8 teaspoon
Vinegar 5%
4 teaspoon
Sugar
4 teaspoon
Table salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make layered eggplants for winter? Prepare the ingredients. Choose medium-size vegetables. Pick peppers and tomatoes in different colors so they look pretty in the jars. I used yellow tomatoes and red peppers.
Step 2
Rinse the eggplants and trim both ends. Slice into rounds about 1 cm (about 0.4 in) thick and salt very lightly. To salt evenly, sprinkle a little salt on each layer as you slice, or put the rounds in a deep bowl, salt, and toss by hand. Let stand for about 10 minutes.
Step 3
While the eggplants are salting, prepare the peppers. Carefully cut off the stems, remove seeds and membranes. If you leave the membranes, they may be bitter and spoil the flavor. Rinse the peppers well and pat dry on a towel. Cut into thin strips. Heat oil in a skillet and lightly sauté the peppers over low heat for 3-4 minutes.
Step 4
Fry the eggplant slices in a skillet with oil over medium heat on both sides until browned. They shouldn’t become too soft.
Step 5
Rinse the tomatoes, remove the stems, and pat dry. Slice into rounds about 1 cm (about 0.4 in) thick.
Step 6
Remove any wilted leaves from the herbs, rinse, and pat dry. Peel the garlic. Chop the herbs and garlic with a knife and mix together.
Step 7
Prepare jars with a total volume of 2 liters. Wash and sterilize them well. Here’s how I do it: carefully pour boiling water in a thin stream into the bottom of the jar, about one quarter of the volume. To keep the jar from cracking, don’t let the water hit the sides. Cover with a lid and leave for 10 minutes. Then pour the water out and the jar is ready to use.
Step 8
Put 1/2 tsp salt and 1/2 tsp sugar into the bottom of each 500 ml jar.
Step 9
Layer the vegetables in any order you like, lightly pressing down each layer. Don’t pack all the way to the top - during sterilization the vegetables can push the lid up. Bring the oil to a boil and carefully pour it into the jars.
Step 10
Add another 1/2 tsp sugar and 1/2 tsp salt on top, then add 2 tsp vinegar to each jar.
Step 11
Cover the jars with lids. Place them in a pot with a towel folded in several layers on the bottom. 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, and wrap with something warm. Leave to cool completely at room temperature, about a day. Then store in a cellar or another cool place.
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