Pickled Tomatoes with Melanzani and Peppers

For the pickled tomatoes with melanzani and peppers, slice the tomatoes, cut the peppers into strips and finely chop the chili bell pepper. Dice the melanzani, salt them and let them rest for about 30 minutes. Put the vegetables in a glass jar. Salt each layer, put some of the celery leaf in between and finish with the celery leaf.

Place in a water bath and poach in a preheated oven at about 80°C for about 45 minutes. Then store the pickled tomatoes with melanzani and peppers in a cool place.

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