Gather tomatoes when they have reached a fair size but are not yet ripe. Pack into a jar, interspersing each layer with fragrant herbs, such as marjoram, tarragon, and chervil. Place 6 chili peppers on the bottom of a half-pail jar and the same number in the middle and on top. Pour on good wine vinegar boiled with spices. Tie up the jar and store in a cold place. The tomatoes or eggplants will be good until the next summer only if the vinegar is good. In case it turns watery, pour off the old vinegar and add fresh vinegar.