Fried blue ones with tomatoes for the winter. Fried eggplant with tomatoes for the winter

Eggplant blanks are very tasty and healthy at the same time. But in order to be of high quality and please you, it is important to choose the right vegetables for their preparation. They must be fresh, elastic and without signs of spoilage.

Eggplant, like zucchini, goes well with all kinds of vegetables. These snacks can be eaten both cold and warm. The recipes that I will describe for you in detail, time-tested. Cook for your household with love, your labors will not be in vain.

Eggplants with bell peppers in tomato sauce

Highly good combination vegetables in a winter eggplant appetizer. A simple recipe will come in handy for anyone who loves delicious preparations at no extra cost.

We will need:

• Eggplant - 3 kg
• Bulgarian pepper - 2 kg
• Tomatoes - 1.5 kg
• Chili pepper - 1-2 pieces
• Garlic - 5-6 cloves
• Salt - 1.5 tbsp. spoons
• Sugar - 4-5 tbsp. spoons
• Vinegar 9% - 1 tbsp. the spoon

Cooking steps:

1. Wash the eggplant fruits, spread them on a baking sheet for further baking. Send to a preheated oven, bake until cooked. Then remove the peel from the chilled fruits, cut into large cubes.

2. Remove the peel from the fruits of tomatoes, and then grind to a puree state in a way convenient for you, passing them through a meat grinder or grind with a blender.

3. Transfer the tomato mass to a saucepan, which you put on the stove. Set the fire to minimum, extinguish for 20 minutes. Then add salt and sugar, mix.

4. Peel the bell peppers from seeds and partitions. Cut into large pieces, send to tomato sauce. Simmer over low heat for 10 minutes, stirring occasionally to avoid burning.

5. Then put the chopped eggplants into the pan.

6. Remove the husk from the garlic cloves, pass them through a press to the vegetables in the pan at the very end of cooking. At the same time, add finely chopped chili peppers. Pour in the vinegar, mix everything and remove from the stove.

7. Fill clean, sterilized jars with a snack, close with lids.

8. Wrap the jars until they are completely cool, then move them to the pantry or to the place where you store your winter preparations.

Enjoy your work with pleasure!

Georgian eggplant

Amazing taste of winter eggplant appetizer. I advise you to cook this fragrant sharp workpiece, which will be a great addition to your main daily meals. The recipe is for liter jar, cook for a test, in the future, simply increase the amount of ingredients.

We will need:

• Eggplant - 1 kg
• Bulgarian pepper - 400 g
• Hot red pepper - 1-2 pcs
• Vegetable oil - 100 g
• Garlic - head
• Salt - 2-2.5 teaspoons
• Sugar - 2 tbsp. spoons
• Vinegar 9% - 80 ml

Cooking steps:

1. Cut the washed eggplant into large pieces. Sprinkle with salt, mix gently, leave for 30 minutes.

2. At this time, peel the garlic cloves, Bell pepper from the core with seeds. Prepare hot pepper by chopping it into medium parts, if you like hot, then there is no need to remove the seeds.

3. Pass vegetables through a meat grinder, immediately add vinegar. Transfer to a container that you put on the stove, add sugar. After boiling, reduce the heat and simmer for 5 minutes.

4. Rinse the eggplant slices from salt, fry in vegetable oil until soft.

5. Send the fried pieces to the sauce, add salt. Simmer on moderate heat for 10 minutes. More better dishes cover with a lid and do not forget to mix, but not too often.

6. Prepare the jar in advance, wash it properly, sterilize in the oven, over steam or in microwave oven. Transfer the winter snack into it, roll up the lid. Shelter warm blanket or a blanket, leave for a few days.

Such a preparation can be stored perfectly at room temperature. Eat with pleasure!

Canned Eggplants with Peppers

Moderately spicy, tasty and juicy snack for the winter. I will definitely prepare several jars for my family of such a preparation. Try it too.

We will need:

• Eggplant - 1 kg
• Tomatoes - 1 kg
• Bulgarian pepper - 300 g
• Red hot pepper - 1 pc.
• Garlic - 100 g
• Salt - 30 g
• Sugar - 125 g
• Vegetable oil - 70 ml
• Vinegar 9% - 30 ml

Cooking steps:

1. Rinse all vegetables thoroughly under running water. cold water. Peel the garlic, sweet pepper. Cut the bell pepper into several pieces so that they fit in the blender bowl. Put the tomatoes, garlic, hot red pepper there.

2. Puree the vegetables with a blender.

3. Cut the eggplant into large cubes.

4. Move the eggplant cubes to a thick-walled saucepan or stewpan, pour over the mass of chopped vegetables. Add sugar, salt, vegetable oil pour in the vinegar. Send to low fire.

5. Close the bowl with a lid, simmer, stirring occasionally, for about half an hour.

6. Transfer to a jar prepared according to all the rules, roll up or twist the lids tightly.

7. Cover the snack in a jar with something warm, after it has cooled, you can put it in the storage for blanks.

Successful, delicious winter preparations to you!

Eggplant with vegetables - a winter snack in a slow cooker

A miracle of technology, I'm not afraid of these words - a slow cooker. In addition to dishes for everyday cuisine, it can be used to prepare excellent preparations from various vegetables. In this case, everything is also simple, easy and practically without physical effort. You prepare vegetables, put them in a saucepan, press a couple of buttons and just wait for the end of the program, miracles.

We will need:

• Eggplant - 750 g
• Carrots - 2 pcs
• Onion - 2 pcs
• Bulgarian pepper - 2-3 pieces
• Garlic - 3-4 cloves
• Chili pepper - to taste
• Salt - 1-1.5 teaspoons
• Sugar - 3 tbsp. spoons
• Tomato paste - 3 tbsp. spoons
• Vegetable oil - 50 g
• Vinegar 9% - 2 tbsp. spoons
• Water - 20 ml

Cooking steps:

1. Wash all vegetables thoroughly before cooking, peel.

2. Chop the eggplant into a small cube, immediately send them to the multicooker bowl.

2. Next add chopped onion with bell pepper also in cubes, but not too finely.

3. Then grated carrots on a grater with medium holes. Cut garlic cloves into slices. Add chili pepper as desired. Pour over salt and sugar, pour in water, vegetable oil. Mix everything thoroughly.

4. Close the lid of the multicooker, install the “Extinguishing” program, it takes me 50 minutes. Focus on your model, you may have to set the time yourself, or turn it off manually after this period of time.

5. After 20 minutes of stewing, carefully open the lid to add the tomato paste, mix and continue to wait for the end of the cooking process.

6. As soon as you hear the ready beep, open the lid, taking care not to burn yourself with steam. Pour in the vinegar, stir.

7. Fill the washed and sterilized jars with the finished snack, close them with lids, and then turn them upside down. Wrap with a warm cloth until they cool completely, and then rearrange them in the pantry or cellar.

Good luck with your cooking!

Eggplant appetizer with honey

According to the recipe, eggplants are baked instead of frying in a pan. This also results in a dietary product without excess fat. Honey in the composition will add special unique notes to the snack.

We will need:

• Eggplant - 1.5 kg
• Bulgarian pepper - 500 g
• Garlic - head
• Chili pepper - to taste
• Honey - 100 g
• Salt - to taste
• Vegetable oil - 100 g
• Vinegar 9% - 125 ml

Cooking steps:

1. Wash the eggplants, remove the stalks. Cut into circles about a centimeter wide. Cover a baking sheet with a sheet of parchment, grease it with vegetable oil. Put the mugs in a single layer on a baking sheet, brush the eggplants with oil as well.

2. Preheat the oven to 200 degrees, send a baking sheet with eggplant mugs into it to bake for half an hour.

3. During this time, prepare the rest of the vegetables. Rinse, peel, cut into large pieces.

4. Then chop the vegetables by passing them through a meat grinder, add vinegar, salt and honey to the resulting mass. Mix everything thoroughly.

5. In clean sterilized jars, the appetizer is laid out in layers. The first layer is a tablespoon of chopped vegetables with honey, then a layer of eggplant circles. Next, put a couple of tablespoons of table vegetables with honey on the eggplants. Thus, fill the jars to the brim.

6. Fill the pan with water, it is advisable to use dishes with a larger capacity, put two or three times rolled up on the bottom kitchen towel. Cover the jars with lids, without rolling them up yet, put them in a saucepan. After boiling the liquid, keep the jars for another 15 minutes.

7. After the sterilization procedure, roll up the jars tightly with lids. Once they have cooled down, move them to a cool place.

Treat your family and friends with a delicious snack, bon appetit!

Korean eggplant recipe video

Good luck with your cooking!

Eggplant with tomatoes for the winter are very tasty preparations. It is rich in vitamins and beneficial trace elements. However, its main advantage is unforgettable taste!

Eggplant with tomatoes for the winter recipes.

First option.

Prepare 3 kg of tomatoes and some sweet peppers. Wash them, grind in a food processor, boil for 15 minutes. Chop a couple of kilograms of eggplant fruits into small cubes. If the fruits have a bitter peel, then it is better to cut it off. Add to previously prepared vegetables, add 200 g of sugar, add 225 ml of sunflower oil. Boil vegetables for 40 minutes. As soon as the specified time has elapsed, throw in the pre-chopped garlic, taste the salad. Then add tomatoes, pour 155 ml of vinegar. Lay out the workpiece, cork.

Try it here too.

Tomatoes with eggplant and garlic for the winter.

Ingredients:

Tomatoes - 840 g
- blue - 6 kilograms
- red sweet pepper - 320 g

- sugar - 220 g
- table vinegar - 520 g
- chili pod
- garlic - 220 g

Cooking steps:

Wash the blue ones. It is not necessary to remove the skin at all, chop the fruit into thin circles. Soak in salted water, let stand for half an hour. Rinse the tomatoes, pass through the juicer. Prepare tomato juice. In order to get a spicy taste, add hot peppers and sweet peppers, cleaned from seeds, to it. Salt immediately, add sugar. After boiling the tomato, pour in the acetic acid. Boil the juice again, remove from the stove. Pour oil into a hot frying pan, fry blue ones on it. They should get a golden hue. Remove the fried eggplant fruits, transfer to dry and prepared sterile jars.

Do and .

Salad for the winter with eggplant and tomatoes.

Ingredients:

Tomatoes - 3.1 kg
- blue - 5.1 kg
- garlic clove - 10 pieces
- sugar - 2.6 tbsp. l.
- vinegar - 115 ml
- sweet bell pepper - 1 kilogram
- rock salt - two tablespoons
- three bunches of parsley and dill
- a glass of sunflower oil

Cooking steps:

Cut off the “peas” from the washed blue ones. Soak them for an hour in lightly salted water. First you need to cut them into cubes. Peel the tomatoes, garlic cloves, grind it all in a meat grinder. Peppers (pre-prepared) crumble into squares with cubes. Combine with tomatoes. Immediately transfer to the banks. Add chopped greens here, pour granulated sugar, salt, pour oil and vinegar. Rinse the soaked fruits with cool water, squeeze gently, fry. Thanks to these simple operations, you can get rid of bitterness. Combine prepared eggplant with seasonings, add tomatoes, boil. Simmer the mixture for a quarter of an hour. Pack the stewed mass in glass, pre-sterilized jars. After packaging, roll up with seaming metal lids.

Be sure to try and.

Eggplant with peppers and tomatoes for the winter.

Required products:

Tomatoes, blue ones - one kilogram each
- chili
- garlic - 0.4 kg
- Lavrushka - 3 pcs.
- one and a half cups. oils
- spices

How to cook:

Cut blue ones into circles, lightly fry in a pan. Cut the tomatoes into rings, squeeze the garlic through the press. After that, sterilize the containers, lay the prepared products in layers in them. Between the layers, be sure to lay spices and lavrushka. Press the vegetables laid out in containers on top. Try to compact the contents to the maximum. If there is free space left, it is better to lay another layer. Leave 1.5 cm to the neck. Pour a teaspoon of vinegar into each jar. Fill the jars sunflower oil so that 1 cm does not reach the edge. Take a large saucepan, cover the bottom with a clean cloth. Place containers in the middle, fill them with water so that it reaches the very shoulders. Close containers with lids puff salad on the stove. As soon as the liquid boils, turn down the heat, let it sweat for 20 minutes. Seal after preparation. ready!

Eggplants with tomatoes for the winter with a photo.

Required products:

Eggplant fruits - a couple of kilograms
- vegetable oil - 215 ml
- freshly squeezed tomato juice with pulp - 1 liter
- Bulgarian green pepper - 1 kilogram
- ground paprika
- garlic
- bay leaf
- carrot - 320 g
- onion - 1 kg

How to cook:

Chop the blue ones into circles, fill with salted water, let it saturate for an hour. Drain the liquid, and put the workpieces on a towel to dry. Chop the onion into half rings, rub the carrot, cut the pepper into strips. Transfer the vegetables to a frying pan with vegetable oil, simmer for 10 minutes. Season, continue to simmer for another 5 minutes. Sterilize the containers, put sprigs of dill and parsley, a bay leaf on their bottom. Add vegetable stock. Fill each vegetable layer with filling. Press down each layer with a spoon. The last thing you need to lay out the dressing. Roll up after packaging. ready!

Salad for the winter with eggplant, tomatoes, peppers.

You will need:

Blue - 3 kilograms
- garlic head - 2 pieces
- tomatoes - a couple of kilograms
- chili - about 5 pieces
- greenfinch - 200 g
- sugar - 115 g
- rock salt - a couple of tablespoons
- acetic acid - three tablespoons (tablespoons)
- sunflower oil - 125 g

How to cook:

Rinse the little blue ones, cut off the peel, crumble into small square cubes. Sprinkle with salt, let stand for half an hour. While the chopped fruits are insisting, proceed to the preparation of the tomatoes. Crumble them into large slices, put them in a saucepan or deep frying pan, pour vegetable oil, put on low heat. Cut the hot pepper and garlic. It is better to remove the bones from peppercorns first. Cut up fresh greens. Together with parsley, you can take other varieties of greens. Combine with garlic cloves, sprinkle with sugar, salt, boil, sweat for 10 minutes. Pass the resulting mass through a sieve. Squeeze the liquid through a sieve, bring to a boil. After the start of the boiling process, hold the mass for another 10 minutes. Transfer the squeezed eggplants to the pan, continue simmering for another 10 minutes. Pour sauce over vegetables, boil, continue to simmer for 10 minutes. Pour acetic acid, boil, turn off the stove, pour into glass jars. After corking, hold the rolls under a blanket.

Prepare and.

Preparations for the winter eggplant with tomatoes.

Required products:

Tomatoes, blue ones - per kilogram
- sunflower oil - 235 ml
- acetic acid - 122 ml
- sugar - 3 tbsp. spoons
- garlic head
- basil sprigs - 3 pcs.
- a couple of teaspoons of rock salt

Cooking steps:

Finely chop the basil. One sprig should be left, then to arrange them in jars. Rinse the tomatoes thoroughly, cut in half. Pour the tomatoes with a mixture of basil and garlic, let it brew for about half an hour (it is better to put them in the refrigerator for this). Lightly salt the tomatoes so that they begin to release juice faster. Chop blue ones into rings or small straws. To remove bitterness, add eggplant rock salt and leave for a quarter of an hour. Heat oil in a frying pan, add blue ones and tomatoes to it. Rinse off the salt from the blue ones, dry with a kitchen towel.

Throw salt into vegetables, sprinkle with sugar, then simmer for 40 minutes on the lowest heat. Pour acetic acid, boil, pack in glass containers. After sealing, store the rolls under a warm blanket.

Incredibly delicious and are obtained.

Bulgarian recipe.

Before cooking, wash a kilogram of eggplant fruits, cut off the tail, cut into separate circles with a thickness of about 15 mm. Place eggplant rings in a bowl. Sprinkle the layers with salt (cooking). The mixture should be infused for about half an hour. As a result, the liquid will begin to come out, and with it bitterness. Drain the bitter liquid. Shake each slice to get rid of excess moisture. Fry the eggplant blanks to get a uniform golden color. After frying, carefully place the blue ones on plates. Cool down here. Now you need to prepare the minced meat, which you need to smear eggplant blanks.

Wash 325 g tomatoes, cut them in half, grate them, discard the skins. Pour the tomato mass into a saucepan, boil so that a third of the original mass remains. Peel 53 g of garlic, squeeze it through the garlic press. 265 g peeled onion, rinse, chop finely. Fry the blue ones. Wash the parsley, finely chop. Place all mince ingredients in a bowl. Boil minced meat, stir regularly, remove from hot stove. Warm up a clean jar, dry it, add a layer of minced meat to the bottom, and then a layer of fried eggplant. Sterilize the containers by covering them with metal seam lids. Remove the containers from the vessel for sterilization, roll up with tight lids.

You should also prepare.

At first glance, eggplant with tomatoes is a very simple combination, but with a little “conjure” and vegetables turn into a wonderful snack! For "witchcraft" you can use different kinds vegetables, spices, seasonings, herbs. The most popular "witch ingredients" are different types peppers, carrots, minced garlic, ground spices, turmeric, etc. Focusing on your own preferences, you can control the spiciness of the snack. It can be made both too sharp and very tender. Feel free to submit your blanks to festive table. Dishes for various celebrations do not have to be complicated. Many guests prefer simple, long-familiar dishes! It is very important to choose the right vegetables for harvesting. It is best if they are collected with own garden. However, quality products can also be found in the market and in the supermarket.

Harvesting eggplant for the winter is a must for every housewife. In winter, such vegetables are beneficial. Salads are preserved from eggplant, they are cooked with other vegetables and spices.

Eggplant came to us from India and fell in love, thanks to the taste and useful properties. The vegetable is rich in calcium and zinc, as well as minerals. This article contains the best eggplant recipes for the winter.

Such a blank is a real treasure trove. useful substances. It turns out eggplant salad for the winter is very tasty and spicy.

Cooking takes two hours. From the ingredients, 7 jars of 1 liter are obtained.

Ingredients:

• 20 tomatoes;
• ten sweet peppers;
• ten eggplants;
• hot pepper - one pod;
• 1 st. l. Sahara;
• 60 ml. vinegar;
• one and a half st. l. salt;
• ten carrots;
• 0.5 l. oils;
• ten bulbs;
• ground black pepper;
• three bay leaves;
• greenery.

Cooking:

1. Sterilize jars and lids.
2. Slice the pepper into medium length strips.
3. Cut the onions into half rings, the same length as the pepper.
4. On a coarse grater, grate the carrot, cut the peeled eggplant into a medium cube.
5. Scald the tomatoes with boiling water and remove the skin, cut the vegetables into cubes.
6. Lay vegetables in layers in a saucepan. Carrots should be the first layer, put eggplant on top.
7. The next layer is pepper and onion. Place hot pepper between layers.
8. Add spices with sugar and chopped herbs.
9. Pour in the oil with vinegar, put the tomatoes.

• Boil under the lid, as it boils, reduce the heat and simmer for 30 minutes.
• Put in jars, roll up. When completely cool, store in a cellar or pantry.

Choose young eggplants with small seeds. If bitter ones are caught, put the vegetables in salted water for half an hour. Squeeze with your hands before cooking.

Georgian eggplant caviar

In Georgia, they love eggplant and cook many national dishes and snacks with vegetables.

It will take 2.5 hours to prepare.

Ingredients:

• kilogram of onion;
• one and a half kg. tomatoes;
• fenugreek and coriander;
• two hot peppers;
• 700 gr. carrots;
• 3 art. spoons of vinegar;
• kilogram of pepper;
• salt, sugar;
• 2 kg. eggplant.

Cooking:

1. Cut the eggplant into cubes and leave in water with salt for 40 minutes.
2. Peel and chop the tomatoes, chop the onions and pepper into small pieces.
3. Chop the hot pepper, grate the carrot on a medium grater.
4. Eggplant and fry until soft in oil, put in a separate bowl.
5. Fry in the same oil until golden color onions, transfer to a bowl, then carrots and peppers. Cook tomatoes without oil for ten minutes.
6. Combine the ingredients, add spices and sugar. Cook for 35 minutes on low heat, pour in the vinegar and remove from heat after five minutes. roll up.

Ingredients:

• 3 kg. tomatoes;
• rast. oil - 1 glass;
• 3 kg. eggplant;
• 3 heads of garlic;
• 3 hot peppers;
• sugar - six tbsp. spoons;
• 3 art. spoons of salt;
• 120 ml. vinegar.

Cooking:

1. Vegetables, except for eggplant, chop garlic in a meat grinder.
2. Pour in the oil with vinegar, sugar, salt. When it boils, lower the heat and cook for 15 minutes.
3. Cut the eggplant into strips or semi-circles, lay out to the vegetables. Cook for forty minutes. Roll into banks.

Saute belongs to the variety vegetable stew, which is prepared in a special way - frying and shaking the pan. Do not mix vegetables with a spatula, you can only shake. This is the whole feature - it is believed that this is how vegetables retain juice and the pieces remain intact.

The total cooking time is about 2 hours.

Ingredients:

• 12 tomatoes;
• a head of garlic;
• 9 eggplants;
• 2 hot peppers;
• 3 onions;
• salt - ¾ tsp
• 3 sweet peppers;
• 3 carrots.

Cooking:

1. Cut the eggplants and onions with peppers, carrots into thin strips, and tomatoes into half circles into cubes.
2. Squeeze the eggplant with your hands and fry. Separately, fry onions and carrots alternately, after 7 minutes add sweet peppers, after five minutes tomatoes. Salt vegetables, except eggplant.
3. Stew vegetables until moisture is completely evaporated. Then add eggplant.
4. Stir, cook for a few minutes, put crushed garlic with chopped hot pepper. Leave the saute to languish for a few minutes. Roll into jars.

Marinated eggplant for the winter

Pickled eggplants with herbs and garlic will be a great treat for guests on a cold winter evening. Vegetables are fragrant.

I decided to cook different variations of snacks, so to speak, for every taste. Eggplants for the winter can be cooked fried, simply with tomatoes or bell peppers. In general, choose what you like! Cooking is not difficult at all, but the taste stays with you for months.

Fried eggplant with tomatoes for the winter

To prepare the dish, we need:

• Eggplant - 3-4 pieces, medium;
• Tomatoes - 3 pcs.;
• Sweet pepper - 2 pcs.;
• Greens - 40 g;
• Garlic - 2 teeth;
• Salt - 3 tsp;
• Sugar - 2.5 tsp;
• White vinegar - 5 tsp;
• Vegetable oil - 1/3 tbsp.

Pre-prepare jars for rolling. To do this, they must be washed and sterilized along with the lids.

1. Wash vegetables. Eggplants do not need to be peeled. We cut them into circles of 0.5-1 cm, salt and leave for 5 minutes.
2. At this time, cut the Bulgarian pepper and fry for 2 minutes in a pan.
3. In the same pan, fry the eggplant until golden brown.
4. Finely chop parsley, garlic, tomatoes in half rings.
5. At the bottom of the jar (0.5 l) lay out 1/2 tsp. salt and sugar. If there are more jars, we pour a little more.
6. Now lay out the prepared ingredients in layers: first eggplant, then tomatoes, peppers and herbs. Repeat layers until the jar is full.
7. Spread the garlic on top and 2 tsp each. salt and sugar.
8. Pour the vinegar in proportion to the jars.
9. We put the blanks to be sterilized in boiling water for 15 minutes.
10. We roll up the banks, turn over and let cool.

Your fried eggplants with tomatoes are ready, you can be calm that there will be plenty of food in winter! Believe me, it's hard to resist, I want to open a jar right on the same evening!

Georgian eggplant for the winter

Georgian eggplant is another great dish that can also be marinated and keep the taste of a freshly cooked delicacy for a long time.

Ingredients:

• Eggplant - 4 pcs.;
• Carrot - 3 pcs.;
• Onion - 3 pcs.;
• Sweet pepper - 3 pcs.;
• Vegetable oil - 1/3 cup;
• Honey - 2 tsp;
• Vinegar - 4 tablespoons;
• Salt, pepper, herbs - to taste.

How to cook:

1. My ingredients.
2. Boil the eggplants to soften them, then take them out and let the water drain. To do this, place the eggplant under the press.
3. Cut the onion into half rings, carrots into strips. Fry onions and carrots in a pan.
4. Pepper cut into strips.
5. Cut boiled eggplant into medium pieces.
6. For the marinade, mix greens, honey, vinegar, salt, pepper and spices to taste.
7. Add the marinade to the vegetables and leave for at least 3 hours.
8. We roll them into sterile jars, wrap them up and keep them upside down until they cool.
   As you can see, nothing complicated, it takes half an hour, but there are a lot of benefits!

Note to the owner! Choose vegetables that are roughly the same size, do not use damaged vegetables. Their maturity should also be the same. This will help extend the shelf life of the preservation.

Eggplants with tomatoes and bell peppers for the winter

A classic recipe for sweet bell pepper lovers. It looks like the first one, but in this version we do not fry the eggplant. Delicious and simple salad.

For 1 liter of salad we will need:

• Eggplant - 3 medium pieces;
• Onion - 2-3 pcs.;
• Tomatoes - 3 pcs.;
• Bulgarian pepper - 3 pcs.;
• Vinegar 9% - 1 tablespoon;
• Sugar and salt - 1 tsp each;
• Vegetable oil - 70 ml.

Cooking:

1. Wash eggplant, but do not peel. Cut into slices 0.5-1 cm.
2. Cut tomatoes into 4 halves. Onion cut into half rings.
3. Wash the bell pepper, discard the seeds and cut into strips.
4. Prepare a container for cooking. Pour oil into the bottom, add vinegar, sugar, salt.
5. Layer vegetables in a bowl. We put on a slow fire, cover with a lid. We are waiting for it to boil, and cook for another 40 minutes, stirring occasionally.
6. Rinse jars, sterilize. Arrange the finished snack in jars, roll up the lids and turn over, leave until cool.

Eggplant salad is ready. Eat for health! By the way, such spins do not require special storage conditions, which is very convenient, because for such tasty things you would have to buy a second refrigerator.

Eggplant slices with tomatoes and garlic

The last recipe is especially for garlic lovers like me - this wonderful product, which, in my opinion, gives any food a special charm.

This dish will surely melt the heart of even the most strict gourmet. Tomato sauce complements the taste of eggplant, pepper gives spiciness, and spices give the dish a delicious aroma! Just try.

Ingredients:

• Eggplant - 1.5-2 kg;
• Onion - 2 pcs.;
• Tomatoes - 0.5 kg;
• Vinegar - 0.5 tbsp.;
• Salt - 2 tsp;
• Mix "Italian herbs" or any of your favorite spices - a handful;
• Vegetable oil - 4 tablespoons;
• Garlic - 7-8 cloves;
• Hot pepper - 0.5-1 pc.;
• Sugar - 2.5 tablespoons;
• Dry ground garlic - a handful;
• Water - 0.5 tbsp.

How to cook:

1. Wash and peel the eggplant, cut into thick circles.
2. Chop the garlic. Cut the onion and pepper into small cubes, after removing the seeds from the pepper.
3. Combine all the ingredients in a bowl, except for the eggplant, add spices, dry garlic, salt, sugar, water and vinegar. Stir.
4. Wash the tomatoes and cut into rings.
5. Fry eggplant until golden brown.
6. Put vegetables in layers in prepared sterilized jars: eggplant - sauce. Distribute the remaining filling evenly among the blanks.
7. Sterilize the jars in a saucepan with water, turn over and leave to cool.
8. Eggplant slices with tomatoes and garlic are ready.

Now your house has a whole arsenal of preparations for the winter, which means you don’t have to worry about snacks for the holidays and family dinners.

Note to the owner! If you do not like light bitterness in the preparations, just soak the eggplants in salted water for 30 minutes before cooking.

Eggplant in tomato for the winter: recipes for cooking without sterilization

Perhaps this is the oldest family recipe. Preparation is done by relatives, friends, colleagues. I don't even remember who got it first.

Reference! This seaming does not contain garlic, hot pepper. Suitable for everyone who can not be spicy, or who does not like bitter. But the preservation contains sweet pepper, and the combination of eggplant and pepper in a tomato is amazingly delicious.

"Vegetable Appetizer"

Products needed:

• Eggplant (blue) - 2 kg;
• Bulgarian sweet pepper - 2 kg;
• Tomato juice- 2 liters;
• Sugar - 1 cup;
• Salt - 1 glass (one hundred grams);
• Vinegar - 1 glass;
• Lean oil - 0.5 liters.

Boil the washed blue ones until soft.

Important! Don't digest. Check with a toothpick or match. When the eggplants have changed color, wrinkled a little - it's time to check.

If the match freely enters the fruit when pricked, then the blue ones are ready. They need to be squeezed out a little. Put on an inclined plane, cover with boards. Place a small weight on top. Leave for a couple of hours.

Let's prepare the rest of the food. Pepper wash, clean, cut into rings. Tomato juice is prepared from tomatoes.

Reference! 800 g of juice comes out of 1 kg. My tomatoes, cut off the excess, twist through a meat grinder, juicer.

1. Ready blue cut into circles. Large mugs to cut in half.
2. We put the tomato on the stove, add salt, sugar, oil, vinegar.
3. When it boils, add the pepper.
4. Stir, cook until the vegetables slightly settle and become a little softer.
5. We spread eggplants in a boiling mass, cook until cooked for 30 minutes. Don't forget to stir.

We lay out the finished vegetable mixture in sterile jars, cork, turn over, wrap it warmly. In a day we send it to storage.

Eggplant for the winter in tomato with garlic

I present to you one of my favorite recipes for harvesting for the winter - these are eggplants with garlic in tomato sauce. If there are jars with such a snack on the shelf in the pantry, then the unexpected arrival of guests will not take you by surprise. Such little blue ones can be put on the table with fried, boiled, baked potatoes. After such a dinner, guests will be satisfied.

Vegetable appetizer "Garlic"

To prepare we take:

• 2 kilograms of eggplant;
• 1.5 kilograms of tomatoes;
• 3 heads of garlic;
• 1 sweet pepper;
• 50 grams of vegetable oil;
• 50 grams of vinegar;
• 150 grams of sugar;
• 30 grams of salt.

We will start cooking with tomato sauce. Tomatoes need to be washed, cut damaged places, ponytails. Wash the pepper, remove the seeds, cut into several pieces.

We twist the prepared vegetables in a meat grinder. Pour the resulting vegetable juice into a large bowl. Pour sugar, salt, vegetable oil, vinegar. We put it on the stove.

Cut blue into large cubes. We send them to the pan, after boiling the sauce. You need to simmer the blue ones for 20 minutes, stir occasionally, otherwise they will burn.

In order not to do everything in one day, you can sterilize the jars the day before. garlic eggplant in ready-made will be about 3.6 liters. Immediately after turning off the stove, put the mixture into jars, roll up.

Spicy eggplant in tomato for the winter

The next recipe is for spicy lovers. My husband absolutely loves this snack. The male half of the guests are always asked not to forget the Kobrochka. Spicy, spicy, delicious. A gourmet appetizer for any feast.

Snack "Cobra"

You need the following products:

• 3 kg blue;
• 2 kg of sweet pepper;
• 1.2 kg of tomatoes;
• 150 g of garlic;
• Greens of dill, parsley;
• 5 items hot pepper(more possible);
• 1.5 st. spoons of salt;
• 1 glass of vegetable oil;
• 1.5 cups of vinegar.

We cut the blue ones into circles, pour them with salted water. Let the bitterness come out for about an hour. We squeeze. The vegetables indicated in the composition, except for the blue ones, are twisted in a meat grinder, add salt, stir.

Pour vegetable oil into a dish with a wide bottom, put the blue ones in rows, layering with tomato mixture, put on the stove. From the moment of boiling, cook over very low heat for half an hour, stirring gently so that the little blue ones do not boil. 2 minutes before removing from heat, pour in the vinegar. We put the snack in sterile jars, roll up. Turn upside down, wrap, hold until cool.

Eggplant in tomato without vinegar

Some people do not like vinegar. Preparations without it are almost impossible. There is a wonderful recipe for canning eggplant in tomato without vinegar. Very cool, try it. No one will remain indifferent to such a dish.

"Blue ones in tomato sauce"

Required products:

• 5.5 kg blue;
• 160 g of onion;
• 0.8 l of boiled tomato juice;
• 100 g of salt;
• 110 g of sugar;
• Oil for frying;
• Ground black and allspice pepper;
• Dill, parsley.

Prepared blue ones cut into circles, fry. Onion cut into half rings, fry.

Preparing tomato sauce. Wash the tomatoes, cut into four parts, scroll through a meat grinder. Heat the resulting mass enamelware, grind through a sieve, boil down by one third.

Add sugar, fried onions, a mixture of peppers, chopped greens to the boiled tomato. Boil for a few minutes, salt at the end.

Advice! In the finished sauce, you can add a little crushed bell pepper. This will give a new taste, peppery aroma, increase the content of vitamins.

Pour a little hot tomato sauce into prepared, warm jars. Lay a layer of fried blue ones, pour sauce on top. Do this before filling the jars. Cover them with boiled lids.

Put a cloth napkin in a wide saucepan, pour hot water, install jars, dig a lid. At a low boil, sterilize the floor liter cans 50 minutes, liter - an hour and a half. Then cork, turn over, leave to air cool. Store under normal conditions.

I have shared wonderful recipes. delicious preparations from eggplant in tomato. Watching the video doesn't hurt either. This will make it more visible.

Check out these awesome recipes. Try to cook, if not all, then selectively. After tasting, eggplant in tomato will become a favorite, the best recipes for the winter in your family.