Ingredients

• 1 medium aubergine
• 225 g carrots
• 225 g white savoy cabbage
• 1 small cauliflower
• 570 ml white or red wine vinegar
• 4–6 hot green chillies
• 4–8 cloves of garlic, peeled
• 2 tbs salt
• 1 tbs mint or dill

Method

Step 1

Peel the aubergine and dice into 1 cm cubes.

Step 2

Scrape, dice and wash the carrots. Remove the outer leaves of the cabbage and chop the head into thick slices in one direction and then thickly in the other direction. Leave in chunks. Wash and drain.

Step 3

Separate the caulifower into small florets and then wash and drain.

Step 4

Place all the prepared vegetables in a pan and pour over the vinegar.

Step 5

Bring to the boil, then simmer for about 5 minutes. Remove from the heat.

Step 6

Meanwhile, finely chop the hot green chillies, removing the seeds first . Crush the garlic. Add the chillies, the garlic, salt and mint to the poached vegetables.

Step 7

Mix well and, when cool enough, place the vegetable and vinegar mixture into clean jars.

Step 8

Make sure that the vegetables are well covered with vinegar, adding more if necessary.

Step 9

Seal the jars and leave for 2–3 days in a refrigerator or cool place.