Eggplants in tomatoes are awesome for the winter. Eggplants in tomato sauce for the winter. Eggplants in tomato paste with carrots. Eggplant with garlic

Eggplants go harmoniously with tomatoes; these vegetables are often cooked together, including in salads, casseroles, and stews. When closing canned goods from the “blue” ones, many housewives also supplement them with tomatoes, making a sauce from them. Eggplants in tomato sauce are tasty and look appetizing. Sometimes you have to tinker with the preparation of this dish, but the result justifies the effort.

Cooking features

Inexperienced cooks sometimes make mistakes when preserving eggplants, as a result of which the appetizers are not tasty enough or are poorly stored. Knowing the peculiarities of the technology for preparing eggplants in tomato sauce for the winter, even a novice housewife can cope with the task.

• “Blue” ones often contain solanine, a harmful substance that gives vegetables bitterness. Before preparing canned eggplants, they must be freed from solanine. To do this, chopped vegetables are salted or immersed in a saline solution prepared from 20 g of salt per 1 liter of water, washed and dried.
• Eggplants in tomato sauce will turn out more tasty if they are pre-fried, but preparing such canned food will require more time and effort.
• To prepare tomato sauce, tomatoes are crushed using a meat grinder or blender until pureed. If you first clear them of peel and seeds, the filling will be more delicate. Peeling tomatoes will be easy if you cut them crosswise and put them in boiling water for 2-3 minutes, then transfer them to a container filled with cold water. The seeds can be removed with a spoon by cutting the fruit in half. When chopping tomatoes using a meat grinder, there is no need to clear them of seeds and skins, since this unit is capable of grinding them to a fine consistency, so that they will hardly be felt at all in the filling.
• Jars for eggplant in tomato sauce must be washed with baking soda and sterilized, otherwise the appetizer will quickly spoil. Lids are also sterilized by boiling. You can only use metal lids that provide a tight seal; plastic ones are not suitable for this purpose.

It is recommended to store eggplants in tomato sauce in a cool room, but practice shows that they are good at room temperature. The main thing is that the recipe is not violated and that the technology for preparing winter snacks is followed.

Eggplant in tomato sauce with garlic

Composition (per 3 l):

• eggplants – 2 kg;
• tomatoes – 1.5 kg;
• garlic – 10 cloves;
• refined vegetable oil – 125 ml;
• table vinegar (9 percent) – 80 ml;
• sugar – 40 g;
• salt – 30 g;
• hot pepper (optional) – 0.5-1 pcs.

Cooking method:

• Wash the tomatoes, dry them, cut them into 4-8 pieces depending on the size of the fruit. Cut out the seals around the stalks.
• Pass the tomato pieces through a meat grinder.
• If you want to get a spicy filling, grind a hot pepper pod or a small part of it using a meat grinder, combine with tomato puree.
• Peel the eggplants and cut them into cubes about 1.5 cm in size.
• Prepare a brine solution from 2-3 liters of water and 40-60 g of salt. Dip the eggplants into it and leave for 20 minutes. Rinse and let dry.
• Wash and sterilize the jars, boil the lids that go with them.
• Add butter, sugar and salt to the tomato puree and stir.
• Place the tomato sauce on the fire and bring to a boil.
• Dip the eggplants into the tomato sauce and simmer them for 15 minutes after the sauce returns to a boil.
• Add the garlic and vinegar passed through a press, stir. Wait 2-3 minutes, remove the pan from the heat.
• Place the eggplants in prepared jars and pour the tomato sauce in which they were stewed.
• Roll up the jars, turn them over, cover with a blanket. Cooling in a steam bath, the snack undergoes additional preservation and costs better.

Video recipe for the occasion:


Once the jars have cooled, you can move them to the pantry or any other place where you prefer to store supplies.

Eggplant in tomato sauce with pepper

Composition (per 5 l):

• eggplants – 2 kg;
• sweet pepper – 2 kg;
• tomatoes – 2 kg;
• garlic – 15 cloves;
• hot capsicum – 4 pcs.;
• sugar – 0.4 kg;
• salt – 40 g;
• vegetable oil – 0.3 l;
• vinegar essence (70 percent) – 40 ml.

Cooking method:

• Cut the eggplants into circles about 0.5 cm thick. Dip into the saline solution. After 20 minutes, rinse and dry well.
• Brown the eggplants on both sides using 50-100 ml of vegetable oil.
• Deseed both types of peppers by removing the stems. Cut half the sweet pepper into strips. Cut the remaining sweet pepper lengthwise into 6-8 pieces and grind through a meat grinder. Grind the hot pepper in the same way.
• After removing the seals near the stalk, cut the tomatoes into large slices and turn through a meat grinder.
• Mix tomato puree with peppers (bitter and sweet) minced through a meat grinder, add the remaining butter, add sugar and salt.
• Pour the tomato sauce over the eggplants and bring to a boil.
• Cook for 5 minutes, add the chopped peppers, continue cooking for another 10 minutes.
• Add chopped garlic and vinegar essence.
• Boil the snack for 2-3 minutes and place in pre-sterilized jars.
• Seal the jars hermetically, turn them over and wrap them, and leave them for 12 hours.

Eggplant in tomato-pepper sauce is a savory appetizer that lovers of spicy dishes will love. It can be stored at room temperature.

Eggplant in tomato-apple sauce

Composition (per 2 l):

• eggplants – 1 kg;
• tomatoes – 1.5 kg;
• sweet pepper – 0.3 kg;
• apple – 0.2 kg;
• sugar – 120 g;
• salt – 40 g;
• vegetable oil – 80 ml;
• apple cider vinegar (6 percent) – 20 ml.

Cooking method:

• Cut the eggplants into semicircles about 1 cm thick, add salt and leave for 20 minutes. Rinse the “little blue ones” so that they are not over-salted.
• Peel the apple and cut out the core. Cut the pulp into slices, grind with a blender, and place in a saucepan.
• Peel the pepper, cut it into small pieces, and turn it into a puree using a blender. Send to apple pulp.
• Pour boiling water over the tomatoes, peel and cut into cubes. Puree with a blender until pureed.
• Place tomato puree with apple and pepper puree, add salt, sugar and butter.
• Bring to a boil, place the eggplants in the sauce, and cook for 20 minutes.
• Add vinegar and stir. Cook for 2-3 minutes, remove from heat.
• Place the eggplants in the prepared jars and pour over the sauce remaining in the pan.
• Close the snack jars tightly. Place bottoms up, cover with a blanket.

After 12 hours, the eggplants in tomato sauce can be stored in any cool room. It could be a basement or an unheated storage room.

Eggplants in tomato sauce are a delicious appetizer worthy of a holiday table. It can be spicy or tender: it all depends on what recipe it was prepared according to. You can close several versions of this dish for the winter. Canned food is not capricious, it stands well at room temperature, but is stored better in a cool room.

Here is an elementary recipe for awesome, delicious eggplants in spicy tomato sauce. The appetizer will appeal not only to fans of little blue ones, but to everyone without exception, since you can’t immediately tell that the tomato actually contains eggplant. The recipe is quite simple and can be done by every housewife, even the most beginner. It is worth noting that the ingredients list the amount of already peeled vegetables.

• eggplants - 1000 g;
• tomatoes – 1500g;
• garlic - 50-60 g;
• vegetable oil - 100 g;
• vinegar 9% - 2 tbsp;
• granulated sugar - 3 tbsp;
• black pepper (peas) – 10 peas;
• kitchen salt - 2 tbsp.

How to cook eggplant in tomato for the winter

First we try to see if our eggplants are bitter. If they turn out to be bitter, we need to wash the fruits and cut them into pucks of medium thickness. Next, sprinkle everything with coarse salt for half an hour, or immerse it in salted water for 60 minutes. After this procedure, wash off excess salt from vegetables and dry with paper towels or napkins.

While the eggplants are giving off their bitterness, we are preparing a fragrant tomato sauce. To do this, grind the tomatoes in a meat grinder or blender.

Let the tomato mixture boil down, adding kitchen salt, sugar, chopped garlic, a portion of purified vegetable oil, peppercorns and vinegar.

Cook the filling for about five minutes, do not forget to remove the foam that will arise during the cooking process. We will definitely take a sample from our gas station. Now we load the chopped eggplants to cook in the tomato for a quarter of an hour.

A delicious appetizer of eggplant in tomato is ready.

All that remains is to put it in jars that have been sterilized in advance and seal it with steamed special lids.

The finished eggplant-tomato appetizer is best served chilled.

To get delicious eggplants in tomatoes in winter, you need to work in summer. This tart, sweet and sour appetizer can be served with boiled potatoes, meat dishes, boiled pasta and cereals. Or you can use it as a snack for a festive table (with vodka).

In the middle of summer, in any garden you can find a young tomato and not an old blue one - exactly what you need for a tasty and healthy snack! But instead of tomatoes, it is allowed to use tomato juice, but it is better to take the blue ones young: they do not taste bitter and have almost no seeds. In addition, young fruits do not overcook and retain their shape even if you cut them quite finely.

The recipe for canned eggplant in tomato sauce is not too difficult, but to get enough snack for the winter, you need to have all day in stock.

Cook's tip: for canning, use small jars: half-liter or liter glass containers are perfect. Firstly, they are more convenient to fill with vegetables. Secondly, such a quantity of the product is eaten faster and does not take up space in the refrigerator.

Eggplant in tomato with carrots

Ingredients

• three kg of eggplants
• one kg of carrots
• one kg of onion
• a couple of liters freshly squeezed tomato juice with pulp
• salt
• pepper to taste
• vegetable oil

Cooking steps

Wash the blue ones thoroughly and cut into not too thin circles, about a couple of cm thick.

Place them in a saucepan, generously salt them and leave for about 15 minutes. This is necessary in order to remove excess bitterness.

Squeeze our eggplants and brown them in vegetable oil on both sides. Then place in a spacious enamel bowl.

Peel the onions and carrots, chop finely, lightly fry in vegetable oil. Add vegetables to blue ones.

Pour tomato juice over the entire vegetable mixture and simmer over low heat for 3-4 hours. The mixture needs to be stirred periodically to prevent it from burning.

At the end of cooking, add salt and pepper to taste. Place the hot vegetable mixture into sterile jars and cover with clean lids.

Place jars of eggplant in a spacious container and sterilize for 20-40 minutes (depending on volume). Roll up the cans.

Eggplant slices with fresh tomato sauce

Servings 10 l

Ingredients

• five kg of eggplants
• two kg tomatoes for sauce
• four onions
• three bundles dill and parsley
• 10 black peppercorns
• 10 allspice peas
• half a glass of flour
• half a glass of sugar
• 3 tablespoons salt
• one glass vegetable oil

Cooking steps

Prepare the blue ones for work - wash and cut into pieces no more than 2 cm thick. Place the eggplants in a sieve or colander, sprinkle generously with salt and leave for 20 minutes.


Then the vegetables need to be rinsed to remove salt (all the bitterness will go away along with it), dry and place on a paper napkin.


Roll the slices in flour and fry them on both sides until golden brown.


Wash the tomatoes, remove the stem and pass through a meat grinder. Place the sauce in a saucepan, add sugar and salt, crushed peppercorns and bring to a boil. Cook the tomato while stirring for 15 minutes.


In the meantime, sterilize the jars in any way.


Place the fried eggplants in circles in jars and pour in the dressing.


Cover the jars with vegetables with lids and sterilize half-liter jars in a spacious container for 1.5 hours, and liter jars for 2 hours. Roll up and send to cool.

Spicy eggplant with tomato dressing

Servings 14 l

Ingredients

• six kilo blue
• 1.5 kg red ripe tomatoes
• two kg of onions
• a couple of heads of garlic
• one bunch of parsley
• 900-950 ml vegetable oil
• 3/4 cup salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon allspice ground

Cooking steps

Wash the eggplants, cut off the stems and cut into circles. Place the vegetables in a saline solution for five minutes: 4 tablespoons of salt per liter of water. Then remove and allow excess liquid to drain in a colander.


Heat some vegetable oil in a frying pan and fry the prepared blueberries in it. You need to fry on both sides until golden brown. Cool.


Peel all the onions, wash them, cut them into slices and cook in the remaining vegetable oil until golden brown.


Divide the garlic heads into cloves, soak in cool, clean water for a couple of hours, then peel and pass through a meat grinder or press.


Wash the parsley and dill, shake off excess water and chop into pieces.


Wash the tomatoes, remove the stems, cut each fruit into four parts and pass through a chopper or blender. Place the future sauce on the fire and bring to a boil. Do not cook, but immediately pass through a sieve or colander to remove the peel. Then put it back on the fire and simmer until the volume is reduced by a third.


Add salt and pepper, garlic and onion, as well as chopped herbs to the tomato. Stirring, bring the paste to a boil.


Prepare jars for sealing - sterilize with lids in any way.


Place the fried blue circles in layers in jars, alternating with vegetables in the tomato sauce: the first and last layer is vegetable dressing. Fill the jars to the top.


Cover the jars with lids and sterilize in a spacious container: liter jars - 1.5 hours, half liter jars - 50 minutes. Roll up and send to cool.

With pepper in tomato

Ingredients

• three kg blue ones
• one kg of sweet pepper
• one pod of hot pepper
• one head of garlic
• three liters of tomato juice
• 250-260 ml vegetable oil
• one glass of granulated sugar
• three tablespoons of salt

Cooking steps

As in previous recipes, prepare eggplants for preservation: wash, cut into slices or circles and, after salting, leave for 1 hour to remove bitterness.


Rinse the blue ones with cold water and dry.


Wash the sweet pepper, remove the seeds, remove the stem and cut into slices.


Cut the hot pepper into pieces along with the garlic.


Pour tomato juice into a saucepan and put on fire. Bring to a boil, add eggplants, both types of peppers, vegetable oil, add sugar and salt. Simmer the whole mass for 35-40 minutes.


At the very end of stewing, add garlic. Place the eggplants with tomato juice in sterile jars and immediately roll up the lids.

Canned stuffed eggplants

Stuffed eggplants with rice and carrots are a great summer snack. Have you tried preparing such a dish for the winter? This dish can be eaten in winter with any meat dishes, boiled potatoes or mushrooms. Or you can serve it as a snack on the table.

Servings 10 l

Ingredients

• five kilos of eggplants
• 5 carrots
• three white roots
• three onions
• one bunch herbs (dill, parsley, celery)
• one tablespoon of salt
• a couple of glasses of round rice

For the tomato sauce:

• couple kilo ripe tomatoes
• 1/4 teaspoon black pepper

Cooking steps

Wash the eggplants and, after cutting off the stems and filling with clean water, leave for 10-15 minutes.


Make a cut along each blue one and cut out the middle with a sharp knife.


Cut the carrots and parsnip root into strips three centimeters long.


Cut the onion into cubes and finely chop the greens.


Rinse the rice until the water is clear and boil until half cooked. Once cooled, drain the water.


Heat vegetable oil in a frying pan, add root vegetables and fry until golden brown. Place them in a separate bowl and set aside.


Fry the blue ones in the same frying pan until soft.


Prepare minced meat from rice, onions, fried root vegetables and herbs. Add salt and mix. Stuff the fried blue ones.


Now you need to prepare the dressing: wash the tomatoes, remove the stem, cut into 4 parts and pass through a blender or meat grinder. Bring the mixture to a boil, rub through a sieve and, adding pepper, reduce by a third of the total volume.
blue ones

1. one kilogram of potatoes
2. a couple kilos of tomatoes
3. 4 onions
4. bunch of parsley
5. 500 ml vegetable oil
6. three tablespoons of salt
7. 4 tablespoons granulated sugar

   Wash the greens and chop into small pieces.
   

Prepare half-liter jars for canning: sterilize them together with the lids in a convenient way.


Prepare a tomato dressing: wash the fruits, chop them and pass through a meat grinder. Place in a saucepan and bring the mixture to a boil, rub the hot mixture through a colander. Salt and add sugar. Reduce tomato sauce by 1/3 of volume.


Place all the vegetables in the following proportion: two parts fried blueberries, 1 part potatoes, a couple of parts tomato dressing.


Place the jars in a saucepan or basin, cover with lids and sterilize for 1.5 hours. Roll up and send to cool.

How to make tomato sauce for canning

Eggplant in tomato sauce recipe is not too labor-intensive, but if you make it in large quantities, you need to free up the whole day. It is best to use freshly prepared tomato dressing for canning blue tomatoes - only in this case can you guarantee a homemade delicious snack!

Each recipe specifies a different amount of tomatoes and spices for the sauce, however, the cooking principle is the same:

The fruits are cut in half and the stem is removed. Then the vegetables need to be minced and brought to a boil in a saucepan. Then rub through a colander or sieve to remove the peel and large seeds. Then the whole mass is transferred back into the pan, salt, sugar, pepper and other spices are added and the entire volume is boiled by 1/3. This sauce can be poured over eggplants.

A very tasty vegetable dish. It can be served on its own or as a side dish for meat or fish. Goes great with rice or pasta and goes well with.

Ingredients

• Eggplants - 500g.
• Tomatoes-400g.
• Bell pepper-250-300g.
• Onion-200g.
• Garlic - 3-4 cloves.
• Basil greens (or cilantro or parsley).
• Vegetable oil.
• Freshly ground pepper (I use a mixture of peppers).
• Sugar-1/2 tsp.
• Salt.

STAGE 1

Wash the eggplants, dry them and cut them into 7-10 mm rings. If the eggplants are large, cut them into halves or quarters. Add salt, mix and leave for 20-25 minutes until the bitter juice comes out. Then shake off excess salt from the eggplants, if there is any left, and salt the bitter juice.

STAGE 2

Fry the eggplants in portions in a well-heated frying pan with vegetable oil. Fry first on one side for 1-2 minutes, then on the other. Place the fried eggplants in a bowl and cover with a lid to keep warm.

STAGE 3

Let's prepare the tomato sauce: Peel the onion and cut into small cubes. Heat a frying pan with a small amount of vegetable oil (3 tbsp), add the onion, add a little salt and fry until the onion is soft.

STAGE 4

Wash the pepper and remove the seeds. Cut the pepper into small cubes and add to the onion. Stir and fry, stirring occasionally for 5-7 minutes.

STAGE 5

Make cross-shaped cuts in the tomatoes and place them in boiling water for 2-3 minutes. Then add hot water and pour cold water over the tomatoes. Peel the tomatoes and chop finely. Add the tomatoes to the peppers and onions, stir and simmer over medium heat for 10-15 minutes, stirring occasionally.

STAGE 6

After this, add chopped basil and finely chopped garlic. Salt and pepper to taste. Let's add sugar. Let's mix.

STAGE 7

Now add the eggplants to the tomato sauce and mix gently. Close the lid and simmer for 1-2 minutes over low heat. Serve hot or cold, sprinkled with chopped herbs. Eggplants in tomato sauce with garlic are ready.

BON APPETIT!

Eggplant is a herbaceous plant that came to us from the East and has become firmly established in our diet. Every housewife tries to prepare blue ones in various forms for the winter. And it’s not surprising, because the vegetable is rich in calcium, potassium, phosphorus, iron, carotene and B vitamins, which our body so lacks in the autumn-winter period. The blue ones also contain fiber and polyphenols, and are also a dietary product due to their low protein (0.6-1.4%) and fat (0.1-0.4%) content. And their spicy taste will attract everyone's attention.

How to cook eggplants in tomato sauce: recipe with photos and videos

Let us share with you one of the popular recipes for preparing eggplants for the winter.

Required Ingredients

To prepare the workpiece you will need:

• 1500 g tomatoes;
• 1000 g blue ones;
• 1-2 (500 g) sweet peppers;
• 1 hot pepper;
• 1 head of garlic;
• 100 ml 9% vinegar;
• 200 ml vegetable oil;
• 1 tbsp. l. salt;
• 100 g sugar.

This amount of ingredients yields approximately three liters of salad.

Features of choosing products for procurement

To prepare a canned dish, it is better to take the blue ones young, at the stage of technical ripeness, i.e. those that can lie down. They will be less bitter.

Did you know? Solanine (an organic compound, a poisonous glycoalkaloid) gives eggplants their bitterness. Most of the substance is contained in overripe vegetables.

Tomatoes of any variety are suitable, the main thing is that they are ripe, but not spoiled and without defects.

The pepper should also be ripe and without defects.

What you need in the kitchen

To prepare the workpiece you should have on hand:

• wide pan for cooking;
• container for crushed ingredients;
• meat grinder;
• blender;
• measuring cup or scales;
• banks;
• covers;
• tablet;
• wooden spatula or spoon for stirring.

Important! If you don't want the eggplants to become bitter, you can soak them.

Step-by-step cooking process

1. Wash and cut the tomatoes. We pass them through a meat grinder into the container in which the salad will be cooked.
   
2. We put the pan with tomatoes on the fire, and as soon as the contents begin to boil, add vinegar, vegetable oil, salt and sugar to it. Mix thoroughly and wait until it boils.
   
3. Meanwhile, wash and cut the eggplants into half rings, first cutting off the “nose” and “tail”. If the vegetable is large, then cut it into quarters. It is advisable to cut half rings at least a centimeter thick. If the blue ones are too thin, they will turn into mush when cooked.
   
4. We wash and clean the sweet peppers from seeds and membranes. Cut into strips.
   
5. Peel the garlic and put it in a blender. Add washed and seeded hot pepper to it. Grind. If you don't have a blender, you can pass the ingredients through a meat grinder.
   
6. Pour all ingredients into boiling tomatoes and mix gently. Boil and cook for 35-40 minutes, stirring from time to time.
   
7. While the product is cooking, sterilize the jars and lids.
8. Pour the finished salad into jars and cover with lids. Turn the canned food over and cover it with a towel until it cools completely.
   

How and where to store the workpiece correctly

After complete cooling, the preservation under the euro-lid is stored in a cool place. Sunlight should not fall on the jars. You can enjoy apples by preparing them in a variety of ways.

What to serve eggplants with

A spicy, aromatic salad will highlight the taste of meat dishes and add piquancy to boiled potatoes. It also goes well with pickled and salted mushrooms. In general, blue ones go well with any dish. Therefore, you can safely put them on the table, and let each guest try for himself which dish he would like this salad with.

Did you know? Eggplant fruits are considered berries in botany, and vegetables in cooking.

We have described one of the popular and simple recipes for canned eggplant. There are a huge number of them. And every housewife has the right to make her own adjustments in the process of preparing a dish.

Video: eggplants for the winter in tomato sauce