Aubergine and Peppers in Marinade
Aubergine rings and pepper quarters cooked in an oil and vinegar marinade, with blanched garlic in the jars.
Steps
1. Slice the aubergines into rings 1–1.5 cm thick and cut the peppers into quarters.
2. Bring the marinade to the boil, add the vegetables and boil for 5 minutes.
3. Blanch the garlic by pouring boiling water over it and put it straight into the jars.