Torshi and sabzi - Pickled mixed vegetables

INGREDIENTS
Eggplant oval
Small preserved gherkins
Carrots
Cauliflower (some florets)
Green Beans
Celery
Onions
1 clove of garlic
Sale
green pepper
black pepper
Spicy chili pepper (optional)
1 spoon of sugar
Herbs (mint, tarragon, parsley, coriander, marjoram, basil)

PREPARATION
Prepare the aubergines exactly as for the pickled puree recipe. When you have crushed them and season with salt, pour a few tablespoons of vinegar over them to soften them, mix and put them aside. In the meantime, wash, dry perfectly and chop the aromatic herbs; chop them finely and immediately immerse them in vinegar to prevent them from blackening. Clean, peel and cut the remaining vegetables into chunks, salt them and spread them out on a cloth, letting them rest in a dry place for several hours so that they lose all traces of humidity.Once all the ingredients have been prepared, mix them together and add the spices, sugar and after having put in a pot cover the vegetables with white wine vinegar, filling every space between the vegetables up to 1 cm from the edge of the jar. Close hermetically and let it rest for 45 days.