Eggplant and Pepper Salad for the Refrigerator

Name: Eggplant and Pepper Salad for the Refrigerator
Prep time: 35 min
Cook time: 65 min
Total time: 100 min
Yield: About 12 side servings
Cuisine: Eastern European
Ingredients: 2 kg eggplant, diced; 1 kg tomatoes, chopped; 1 kg bell peppers, sliced; 500 g carrots, grated; 500 g onions, sliced; 5 whole garlic cloves, minced; 120 ml vegetable oil; 100 g sugar; 1.5 tbsp salt; 100 ml 9% vinegar; 1 tsp black pepper; 2 whole bay leaves

Soft eggplant, red pepper, carrot and onion cook in tomatoes until they become a spoonable vegetable salad.

By Savva LoginovUpdated October 2, 2026

Total 1 hr 40 minMakes About 12 side servings

Jump to Recipe

Soft eggplant, red pepper, carrot and onion cook in tomatoes until they become a spoonable vegetable salad. A measured splash of vinegar brightens the finished mixture. This is meant for the refrigerator or freezer, even when spooned into jars; the original inversion method does not make this mixed vegetable dish safe for shelf storage. Cool it promptly in shallow containers before serving cold. Wash and cut all vegetables; if eggplant is unusually bitter, salt it briefly, rinse and pat dry. Warm oil in a broad heavy pot; soften onion and carrot 8 minutes, then add peppers and cook 5 minutes. Stir in eggplant, tomatoes, sugar, salt, pepper and bay; simmer uncovered 40 to 50 minutes until all vegetables soften and excess liquid reduces.

Eggplant and Pepper Salad for the Refrigerator

How to tell when it is ready

Divide into clean shallow containers, cool quickly and refrigerate; do not seal for pantry storage.

Tips

Wash and cut all vegetables.
Warm oil in a broad heavy pot.
Stir in eggplant, tomatoes, sugar, salt, pepper and bay.
Add garlic for 3 minutes, stir in vinegar and discard bay leaves.

Troubleshooting

If watery, simmer uncovered longer.
If mixture catches on base, lower heat and stir often.

Substitutions

Use another mild cooking oil for sunflower oil.
Use firm ripe tomatoes at the same weight.

Variations

Add fresh parsley after cooling.
Add a little chili for heat.

Serving suggestions

Spoon onto toast.
Serve beside grilled fish.
Add to a grain bowl.
Pair with roasted potatoes.

Make ahead

Prepare the measured ingredients in advance. Refrigerate promptly and eat within 3 days or freeze portions; never shelf-store.

Storage

Refrigerate promptly and eat within 3 days or freeze portions; never shelf-store.

Food safety

Mixed low-acid vegetables are not safe to can by turning jars upside down; follow a separately tested canning recipe if shelf storage is needed.

Frequently asked questions

How do I know eggplant and pepper salad for the refrigerator is ready?

Divide into clean shallow containers, cool quickly and refrigerate; do not seal for pantry storage.

How should I store eggplant and pepper salad for the refrigerator?

Refrigerate promptly and eat within 3 days or freeze portions; never shelf-store.

Spoon onto toast. Refrigerate promptly and eat within 3 days or freeze portions; never shelf-store.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Eggplant and Pepper Salad for the Refrigerator