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Zucchini with eggplants for the winter

Author
Cookinero 28 Sep 2025
1470
Zucchini with eggplants for the winter

Zucchini with eggplants is a juicy snack for the winter, which is suitable for the daily diet. The rich vegetable dish retains its taste and useful properties for a long time and can be served as a cold appetizer as a hot addition to side dishes, meat and fish. This snack is prepared quickly, pleases with its taste all winter and perfectly combines and complements the main hot dishes on your table.

How to cook Zucchini with eggplants for the winter

Step 1

Zucchini with eggplants for the winter

Cut the eggplant into small cubes, season with salt and let stand for 15-20 minutes, then rinse with cold water. This will help get rid of the natural bitterness.

Step 2

Zucchini with eggplants for the winter

Cut the zucchini into medium-sized cubes, simmer over low heat with vegetable oil. Add the settled and washed eggplants to the zucchini, stir and leave to simmer under the lid.

Step 3

Zucchini with eggplants for the winter

Chop the onion, shred the carrot into strips or grate on a coarse grater. Lightly fry the vegetables with the addition of vegetable oil.

Step 4

Zucchini with eggplants for the winter

Add salt and pepper to taste to the zucchini and eggplants. If desired, you can add 1 teaspoon of sugar for juiciness. Mix thoroughly and continue to simmer under the lid.

Step 5

Zucchini with eggplants for the winter

Add the prepared onion and carrot sauté to the zucchini and eggplant. Mix well and leave to simmer for another 3-5 minutes.

Step 6

Zucchini with eggplants for the winter

Add vinegar to the finished snack, mix thoroughly and put into jars, close with lids. Leave until completely cooled at room temperature.

Zucchini with eggplants for the winter - FAQ About Ingredients, Baking Time and Storage

Yes, you can use apple cider vinegar as a 1:1 substitute. It will add a slightly fruitier note but will work just as well for preservation.
Properly sealed jars will last for up to a year in a cool, dark pantry. Once opened, transfer the contents to the refrigerator and consume within 2 weeks.
Yes! Zucchini and eggplant are both low-carb vegetables, making this an excellent keto-friendly preserve. Just be mindful of the small amount of sugar if you choose to add it, or use a sugar substitute like erythritol.
This recipe uses the 'hot pack' method where the vinegar acts as a preservative. For this specific preparation, a water bath is not strictly necessary if you use clean, sterilized jars and seal them while the contents are piping hot. However, for absolute safety and longer shelf life, processing in a boiling water bath for 10-15 minutes is recommended.
It's incredibly versatile! Serve it chilled as a side salad or antipasto, use it as a topping for grilled chicken or fish, mix it into pasta, or even as a flavorful bruschetta topping.
Absolutely! Diced bell peppers or finely chopped celery would be excellent additions. Add them in Step 3 when you are frying the onions and carrots to ensure they cook through.
Freezing is not recommended for this recipe. The high water content of zucchini and eggplant will cause them to become very mushy and release a lot of liquid when thawed, compromising the texture.

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