I think that some people think that everything they gain from the garden in the summertime must be eaten. Then they’re overwhelmed, giving things away like crazy. Not realizing that they’re able to can.

The way that people survived wars, winters, and economic downfalls was partially through food preservation. And something that some people need to know is that food preservation doesn’t have to taste plain. In fact, those foods can taste DELICIOUS. Why do we think the only thing we can do is plain corn and beans? That’s not accurate.

If companies can preserve canned soup, you bet your butt you can. And you can do more than just salsa, too. Introducing winter salads. These salads can be delicious, healthy, and hearty. And a way to enjoy the harvest from your summer in the colder months.

This is a winter salad that includes eggplant, peppers, and tomatoes. I think it’s a simple and easy process. It does not require water bath canning. It is going to require the typical Slavic tradition of flipping those jars upside down. Then keeping them warm and leaving them alone for 12-24 hours.

Roasted Eggplant Winter Salad

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Prep Time 50 minutes mins

Cook Time 41 minutes mins

Servings: 7 Pints

Course: Preserves, Salad, Side Dish

Cuisine: Slavic

Ingredients Equipment Method Notes

Ingredients

  

• 6 Eggplant
• 5 tsp Salt
• 4 Red Bell Peppers Whole
• 3 Tomatoes Large
• 1 Sweet Onion Chopped
• 3 tbsp Olive Oil
• 1-3 Chili Peppers Your Choice
• 5 cloves Garlic Chopped
• 1/4 cup Basil Chopped
• 1/4 cup Chopped Parsley
• 1/2 cup Apple Cider Vinegar

Equipment

• 7 Pint Sized Jars and Lids

Method

 

1. Preheat oven to 350 degrees Fahrenheit.
2. Add your parchment paper to your baking sheet.
3. Place your peppers whole on the baking sheet lined with parchment paper and bake for 15 minutes in the oven.
4. Meanwhile, cut and cube your eggplant into 1-inch cubes. Sprinkle them with 2 tsp of salt and mix in a large bowl.
5. Place the eggplant onto another two baking sheets covered with parchment paper to bake for 12 minutes.
6. Once the eggplant and peppers are baked, remove them and place them back into a bowl and leave covered.
7. While the peppers are baking, cut your tomatoes and remove the stems and any imperfections. Put the tomatoes in a food processor and blend until well blended.
8. Chop your onion.
9. Turn your heat on your stove to medium and add your olive oil to a pot or Dutch oven.
10. Add your onion and allow that to cook for 4-5 minutes.
11. While the onion is cooking, cut and cube your peppers. Making sure to remove the stems and seeds.
12. Add the pepper to the pot, cook for another 3-5 minutes.
13. Then add your tomato puree, eggplant, and salt. Turn the heat to low/medium. Cook for another five minutes.
14. Meanwhile, chop your garlic and chili peppers.
15. Add your garlic and chili peppers and allow those to cook for 3 minutes.
16. Chop your basil and parsley. Add them to the pot and allow to cook for an additional 5 minutes.
17. Add the apple cider vinegar and stir. Remove the pot from the heat.

Prepparing the jars

1. Wash your jars with soap and baking soda.
2. Place the jars in the oven at 170 degrees fahrenheit for 15 minutes.
3. Place your lids in boiling water for 3-5 minutes.

Filling the jars

1. Fill your jars, leaving 1/2 an inch to an inch of headspace.
2. Tighten the lid.
3. Flip over onto a kitchen towel. Then cover with a kitchen towel and wrap the jars.
4. Allow to sit 12-24 hours untouched.
5. Flip over, and test them for sealing. Enjoy!

Notes

I highly recommend a Dutch oven for this recipe. The flavors that a Dutch oven allows to stew in any recipe have no comparison to any other form of cookware.