Shred the cabbage finely, cut tomatoes into wedges, slice the red bell peppers, julienne the carrots, and chop the fresh parsley.

Wash and sterilize large glass jars to ensure food safety for your preserves.

Begin layering the shredded cabbage, tomatoes, bell peppers, carrots, parsley, dill umbrellas, and garlic in the sterilized jars.

Sprinkle 1 tablespoon of black peppercorns, salt, and sugar into each jar, allowing for uniform flavor distribution.

Pour 1.5 tablespoons of vinegar into each jar and cover the layered vegetables with boiling water, filling to the brim.

Seal the jars tightly with lids and let them cool completely before storing in a cool, dark place.

Cube the eggplants, sprinkle with salt, and let them sit for about 30 minutes to draw out moisture. Rinse thoroughly before cooking.

Blend the ripe tomatoes until smooth to create the sauce base for the eggplant preserve.

Heat the vegetable oil in a large pot, and sauté the diced onions, grated carrots, and diced red bell peppers until they soften and become fragrant.

Stir in the cubed eggplants, cooking until they start to soften and gain some color.

Pour in the blended tomatoes, add salt, sugar, and bay leaves, mixing everything well.

Stir in the minced garlic, chopped dill, and cilantro for added flavor and aroma.

Ladle the hot mixture into sterilized jars, leaving some headspace, and seal tightly.

Allow the jars to cool completely at room temperature before storing them in a cool, dark place.