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Thoroughly clean and trim the vegetables, removing all blemishes, seeds, ribs from inside the peppers, and tough stems. Cut the vegetables into uniform sizes: 2 in. pieces, and baby carrots can be left whole. Blanch the eggplant for 1 min. in boiling salted water. Pack all vegetables snugly into a clean glass jar with a clamp lid. In a glass or ceramic bowl, mix the vinegar, water, salt, and seasonings. Pour the mixture over the vegetables to completely submerge them. Make more pickling liquid if necessary. Top off with a 1/2 in. layer of olive oil. Store in a cool pantry for two weeks before eating. Makes about 3 quarts
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