This recipe can be used for many different kinds of vegetables that you might have excess in your fridge or pantry. This is a good way to strech out the shelf life of the vegetables in your kitchen.  Vegetables suitable for this recipe include eggplants, capsicums, cauliflower and zucchinis.

This recipe is adapted from Cornersmith Salads and Pickles by Alex Elliott-Howery.

1. Preheat oven to 200°C. Cut the top of each eggplant and capsicum, then cut each eggplant and capsicum lengthways into quarters. Place onto baking trays, drizzle with olive oil and sprinkle with salt. Roast for 20 minutes, or until the vegetables are starting to soften and is browning at the edges.
2. Sterilise the jars and lids.
3. Make your brine by combining the vinegar, water and sugar in a medium-sized saucepan. Place over low heat and stir to dissolve the sugar. Increase the heat and allow to simmer for 5 minutes.
4. Add peppercorns and chilli flakes or fresh chilli into each jar.
5. Strain any excess liquid from the roasted vegetables, then pack each jar half full with the vegetables. Add the oregano, thyme sprigs and garlic cloves, then pack the remaining the vegetables (I had the eggplants and capsicums in separate jars, but it is up to you if you want to combine the vegetables into a jar).
6. Pour the hot brine over the vegetables, filling each jar 3/4 of the way up. Remove any air bubbles by gentle tapping each jar on the work surface and sliding a clean butter knife or choopstick around the inside of the jars to release amy hidden air pockets.
7. Pour in enough olive oil to completely cover the vegetables in each jar. Wipe the rims of the jars with a paper towel and seal immediately. Leave to cool on the benchtop, then store in the fridge for up to 3 months.
8. Once opened, refrigerate and use within 2 months.

Note: If the oil solidifies in the fridge, leave the jar at room temperature for an hour or so before serving. Some other herbs that can be added to the jars are dill, bay leaves, basil, chives and rosemary.