Marinated Mediterranean Vegetables

Rinse and peel the peppers. Rinse the eggplant and zucchini, remove the stems, and cut into equal pieces. Bring a pot of water to boil. Score the tomatoes, then blanch in the boiling water. Rinse the tomatoes under cold water, and remove the peel.

Add 250 ml (approximately 8 ounces) of water, the vinegar, and the wine to a saucepan. Add the peppercorns, allspice, and mustard seeds. Rinse and thinly slice the lemon. Add to the saucepan with the sliced ginger, salt, and sugar. Bring to a boil, reduce the heat, and simmer for 10 minutes. Add the peppers, and simmer an additional 7 minutes. Add the tomatoes, and warm in the cooking liquid. Rinse and dry the thyme and rosemary, then remove the leaves. Peel and slice the garlic. Divide the herbs and garlic into the prepared jars.

Drain the vegetables, reserving the cooking liquid. Divide the vegetables into the jars. Return the cooking liquid to the pan, and boil for 5 minutes uncovered. Pour the liquid over the vegetables, then seal the jars immediately. Turn upside down to cool for 5 minutes slightly.