Winter stew

I don't even know how to say it, but the first time I tried to make this vegetable stew, it was a hot summer day, and the kitchen was so warm that I could barely breathe. I started chopping onions at lunchtime on a table that was a bit too small for the amount of vegetables I had. It wasn't the most inspired idea, and by the second hour of standing next to that enormous pot, I was already wondering why I didn't just buy canned vegetables from the store. But then, when I opened the first jar in winter and smelled what was inside… it’s something, I don’t know, that satisfaction of having worked on something good and finding it when you really don’t feel like cooking anything else. This stew is for practical, patient people who enjoy stocking up. Or for when you've gone crazy and bought too many eggplants, peppers, and onions, as if you’re running a grocery store at home. And honestly, no matter how many recipes I read, I always end up improvising and making little mistakes.

Quick info:
Let’s not kid ourselves – the whole process takes about 3-4 hours, depending on how fast you are at chopping and washing dishes afterward. As for the portions… it’s hard to say, but from these quantities, I filled about 12 large jars of 800 ml, plus two small ones for tasting right away. The difficulty level is somewhere in the middle: it doesn’t require complicated techniques, but it is physical work, plus the nerves when you see how much it reduces in the pot once you start cooking.

Why do I stubbornly make this recipe almost every year? Besides the fact that it’s great when you want to eat something quick, meatless, and avoid spending money on canned goods full of questionable ingredients, I feel like you can endlessly juggle with whatever you have at home. Plus, if you have relatives in the countryside and you get a bag of vegetables, you really can’t let them go to waste. For me, this stew often becomes a base for other dishes: I mix it with rice, pour it over pasta, add some meat if you really want to, or eat it directly with bread and pickles.

Ingredients (and their purpose):
2 kg onions – this is the foundation, the onion gives sweetness and the basic flavor. Don’t skimp on it.
4 kg bell peppers – any color you want, I used what I had, usually a mix. They add volume and aroma, plus that cheerful color.
5 eggplants – here, be careful, they should be firm, not old, otherwise, they absorb too much oil and you’ll end up with nothing good in the jar. I use medium-sized eggplants, not too big.
1 kg carrots – for sweetness and a bit of consistency, they give a nice texture, especially if you grate them.
Oil (I put 300-350 ml, it may seem like a lot, but otherwise, it turns out dry and doesn’t store well)
Tomato paste – I never measure it exactly, but have about 700-800 ml on hand to bind all the vegetables together.
Optional: celery or parsnip, about 300-400 g in total if you want – they add a bit of flavor, but don’t put too much, as it can overpower the rest.
Salt, pepper to taste
Salicylate (or a preservative, if you don’t want to take any risks – one packet at the end, just before putting it in the jars, although many don’t use it anymore)
This is the base; if you feel like it or have zucchini at home, you can add that too, but I don’t always include it.

Preparation method:

1. Clean and chop everything. Make space on the table. Start with the onions: peel and chop them finely, so there aren’t any large pieces left. Cry if you need to, no one will judge you. Grate the carrots using a large grater; it goes quickly, but don’t turn them into mush. Cut the peppers into medium-sized cubes (not as small as a fingernail, so there’s something to bite into at the end). Peel the eggplants – not always, if they’re tender I leave the skin on, but if they have thick or old skin, get rid of it. Cut them into cubes as well – not too small, or they’ll disintegrate.

2. Sauté the onions and carrots. Heat a huge pot (seriously, you need one as large as possible), add about three-quarters of the oil, then toss in the onions. I don’t rush, I let them cook on low heat until they become translucent, not burnt. After about 10 minutes, add the carrots, stirring constantly to prevent sticking. Once they’re soft, add the rest of the oil if it seems too dry.

3. Next comes the peppers. Add the cubes, stir gently, and let them cook for about 15-20 minutes until they start releasing their juices. Be patient, don’t add water, or you’ll ruin everything.

4. The eggplants go in last because they cook quickly, and if you add them too early, they turn to mush. When they go into the pot, stir for another 10-15 minutes until they soften, but don’t let them become straw-like.

5. The tomato paste comes at the end of the sautéing, meaning after all the vegetables have softened but still hold their shape. Add the tomato paste, mix well, and season with salt and pepper (taste; that’s the only way). Let everything simmer together for about 15 minutes on low heat to bind everything.

6. Set the pot aside and let it cool for about 10-15 minutes (not enough to cool completely, but not boiling hot either). Now add the salicylate, mix well, and get ready to jar it up. One thing: if you don’t want to use any preservative at all, skip the salicylate step, but you must sterilize the jars and boil them afterward; otherwise, you risk spoilage.

7. The jars must be dry and clean; I always put them in the oven for 10 minutes at 120°C beforehand. Fill them with hot stew, tighten the lids well, then place them in a pot of water and boil them (in a water bath, as we say) for about 20 minutes from the moment the water starts boiling. Let the jars cool slowly under a thick blanket.

Tips, variations, and serving ideas:

Useful tips:
The classic mistake is to leave the stew too watery – if the vegetables don’t reduce enough, it won’t taste good and will store poorly. One more thing: don’t rush the sautéing; everything should be on low heat and with patience.
If you see that the eggplants are soaking up too much oil, add a little more or place them on paper beforehand to absorb the excess.
I don’t add any water, just what comes out of the vegetables and the tomato paste; otherwise, it turns into a watery mess, and that’s a shame.

Ingredient substitutions and adaptations:
If you want a diet version, you can reduce the oil by half, but it won’t be as tasty, and you’ll need to be even more careful with storage.
For a gluten-free version – the stew itself doesn’t contain gluten, but be careful with the tomato paste to ensure it’s simple, without questionable additives.
If you don’t want to use any preservative, sterilizing in a water bath is crucial, but pay close attention to the lids and hygiene.
If you don’t have carrots, you can use parsley root or celery, just make sure not to overdo it so it doesn’t overpower the flavor.

Variations:
You can add zucchini, but put it in with the eggplants to avoid turning everything into mush.
Some also add green beans, but I’m not a fan; it seems to disrupt the balance.
If you want a “luxury” vegan version, add sliced olives at the end; they pair well for a quick serving.
If you add any greens at the end, like parsley, don’t put it in the jar, only if you’re eating it right away; otherwise, the color won’t hold.

Serving ideas:
Directly from the jar, warmed slightly, with a spoonful of sour cream (if it’s not a fasting period) and toasted bread. It also goes well with rice or as a filling for savory pancakes (I know, it sounds odd, but it’s good!). Sometimes I pour it over pasta or use it as a base for stews with meat if you want to turn it into a complete meal. As for drinks… it goes with anything, but a cold beer or a glass of white wine always works. Or, classically, with pickles and hot peppers if you’re into the old-school style.

Frequently asked questions:

1. What do I do if it seems too oily?
You have two options: reduce the oil from the beginning, or if you see too much oil floating on top at the end, scoop it off with a spoon. But keep in mind that some oil helps with preservation, so don’t rush to remove it all.

2. One of my jars spoiled – why?
It’s most often due to unsterilized jars or lids, or the stew being put in too cold (water condenses on the lid). Also, if you didn’t boil the jars enough at the end. That’s why I insist on sterilizing everything and not overfilling them.

3. Can I add other vegetables?
Yes, almost any vegetable you have – zucchini, cauliflower, green beans – but don’t overdo it so you don’t lose the basic flavor. Zucchini, for example, is always added at the end because it turns mushy.

4. Can I skip the preservative altogether?
Yes, if you sterilize correctly in a water bath and keep the jars cool. However, it’s not guaranteed; it’s riskier than with a preservative, especially if you have little oil or added too much water.

5. Can I put fresh stew in the freezer instead of jars?
Yes, but make sure to cool it well first and use special containers. It won’t hold up as well as the sterilized version, but it’s fine for quick consumption.

6. Am I allowed to use a pressure cooker?
I don’t recommend it because the vegetables cook too quickly and turn mushy. The stew needs patience and slow simmering.

Nutritional values:

A serving of stew (let’s say 200 g, about the size of a small bowl) has around 90-110 kcal, with variations depending on how much oil you use. Most of it comes from carbohydrates in the vegetables, fiber, and about 5-6 g of fat (from the oil). The protein is minimal, under 2 g per serving. It has a nice boost of fiber, vitamins, and minerals from the vegetables, just what you need to take a break from meat. If you add too much oil, the calories can quickly rise, but so does the flavor. For those fasting or wanting something lighter, you can reduce the oil, and it will be lighter, but at the risk of being drier and more challenging to preserve. It’s a personal choice.

How to store and reheat:

Jars kept in a cool place, out of direct sunlight, will last easily throughout the winter, even into late spring. If you don’t use a preservative, it’s essential to check each time you open one – it shouldn’t have a sour smell or a bulging lid. To serve, gently shake the jar, then heat it directly on low heat in a small pot or in the microwave, but place it in a heat-resistant container. If it seems too dry after reheating, add a spoonful of water or a splash of oil, and it’s ready. I don’t recommend reheating it twice – whatever’s left, eat the next day, don’t leave it in an open jar again. The simpler you keep it, without greens or eggs, the better it will last. And if you make a lot, it doesn’t hurt to share with neighbors; I’m sure no one will mind.