Pickled Mediterranean Vegetables

Name: Pickled Mediterranean Vegetables
Prep time: 20 min
Cook time: 5 min
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 kg bell peppers (red, green, yellow); 700 g eggplant; Salt; 400 g Tomatoes; 400 g onions; 1 red chili pepper; 4 Garlic cloves; 400 ml white balsamic vinegar; 100 ml olive oil; 2 tbsp dried herbs de Provence

Prep: 20min

| Servings: 2 | Cook: 5min

Pickled Mediterranean vegetables is a recipe with fresh ingredients from the vegetable category. Try this and more recipes from Spoonsparrow!

Ingredients

1 kg bell peppers (red, green, yellow)
700 g eggplant
Salt
400 g Tomatoes
400 g onions
1 red chili pepper
4 Garlic cloves
400 ml white balsamic vinegar
100 ml olive oil
2 tbsp dried herbs de Provence

Instructions

1.
Wash the bell peppers, halve them, remove seeds and white membranes, and cut into wide strips. Wash the eggplant, trim it, and slice lengthwise into thin pieces (a bread machine works well). Salt and let stand for about 10 minutes. Wash the tomatoes, remove stems, and quarter them. Peel the onions, halve them, and slice into rings. Clean the chili pepper. Peel the garlic cloves and finely slice them. Pat the eggplant dry.
2.
Boil the vinegar with 400 ml water, oil, and 1 tsp salt. Add all vegetables and cook for about 5 minutes until firm. Stir in the dried herbs and fill hot, rinsed jars with the mixture. Seal tightly. Let cool and darken for about a week.