Mixed Vegetable Preserve with Roasted Eggplant

Peel the eggplants and cut them into large chunks. Roast in the oven at 400°F until tender.

Julienne the onion, carrot, bell pepper, and garlic. Sauté in vegetable oil until soft.

Blend the tomatoes until smooth. If using tomato paste, dilute it with water or tomato juice.

In a large pot, combine the roasted eggplants, sautéed vegetables, and tomato purée. Season with salt, sugar, and spices (hold off on the bay leaf for now).

Simmer over low heat for 20 minutes, stirring occasionally. Five minutes before it's done, add vinegar and bay leaf.

Remove the bay leaf before transferring to jars. Spoon the hot mixture into sterilized jars and seal.