To get delicious eggplant in a tomato in winter, you need to work in the summer. You can serve this tart sweet and sour snack with boiled potatoes, meat dishes, boiled pasta and cereals. And you can also as an appetizer for the festive table (with vodka).
In the middle of summer, just 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 also allowed to use tomato juice, but the blue ones are better to take young ones: they are not bitter and have almost no seeds. In addition, young fruits do not boil soft 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 snacks for the winter, you need to have all day in stock.
Chef's tip: use small jars for canning: a half-liter or liter glass container is perfect. Firstly, it is more convenient to fill them with vegetables. Secondly, this amount of workpiece is eaten faster and does not take up space in the refrigerator.
Eggplant in tomato with carrots
Ingredients
- three kg of eggplant
- 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 little blue ones thoroughly and cut into not too thin circles, about a couple of cm thick.
Put them in a saucepan, generously salt and leave for 15 minutes. This is necessary in order to remove excess bitterness.
Squeeze our eggplants and brown them in vegetable oil on both sides. After laying out in a spacious enameled dish.
Peel onions and carrots, finely chop, lightly fry in vegetable oil. Add vegetables to the blue ones.
Pour the entire vegetable mixture with tomato juice, simmer over low heat for 3-4 hours. Periodically, the mass must be stirred so that it does not burn.
At the end of cooking, salt and pepper to taste. Arrange the hot vegetable mixture in sterile jars, cover with clean lids.
Place the eggplant jars in a spacious container and sterilize for 20-40 minutes (depending on the volume). Banks roll up.
Eggplant slices with fresh tomato sauce
Servings 10 l
Ingredients
- five kg of eggplant
- two kg tomatoes for the sauce
- four heads of onions
- three beams dill and parsley greens
- 10 black peppercorns
- 10 peas of allspice
- half a glass of flour
- half a glass of sugar
- 3 tablespoons of salt
- one glass vegetable oil
Cooking steps
Prepare the blue ones for work - wash and cut into a thickness of no more than 2 cm. Place the eggplants in a sieve or colander, sprinkle generously with salt and leave for 20 minutes.
Then the vegetables need to be washed from salt (all the bitterness will go away with it), dried, laid out on a paper napkin.
Roll the circles in flour, fry them on both sides until golden brown.
Wash the tomatoes, remove the stalk 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.
Put the fried eggplant in circles in jars and pour dressing.
After covering the jars with vegetables with lids, sterilize in a spacious container for 1.5 hours half a liter, for 2 hours a liter. 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 cloves 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 pepper
Cooking steps
Wash the eggplant, cut off the stalks and cut into circles. Place the vegetables in a saline solution for five minutes: 4 tablespoons of salt per liter of water. Then take it out and let the excess liquid drain in a colander.
Heat some vegetable oil in a frying pan and fry the prepared blue ones on it. Fry on both sides until golden brown. Cool down.
All onions are peeled, washed, cut into slices and brought to the rest of the vegetable oil until golden brown.
Divide the garlic heads into slices, soak in cool clean water for a couple of hours, then peel and pass through a meat grinder or press.
Wash parsley and dill, shake off excess water and chop into pieces.
Wash the tomatoes, remove the stalks, cut each fruit into four parts and pass through a chopper or blender. Put the future sauce on the fire and bring to a boil. Do not boil, but immediately pass through a sieve or colander to remove the peel. Then again put on fire and boil until the volume is reduced by a third.
Add salt and pepper, garlic and onion, as well as chopped greens to the tomato. While stirring, bring the paste to a boil.
Prepare jars for seaming - sterilize with lids in any way.
Lay the fried blue circles in layers in jars, alternating with vegetables in tomato: the first and last layer is vegetable dressing. Banks fill up to the top.
Cover the jars with lids and sterilize in a spacious container: liter - 1.5 hours, half-liter - 50 minutes. Roll up and send to cool.
With pepper in tomato
Ingredients
- three kg blue
- 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 the eggplant for preservation: wash, cut into slices or circles and, after salting, leave for 1 hour to remove bitterness.
Rinse blue ones with cold water and pat dry.
Wash the sweet pepper, remove the seeds, remove the stem and cut into slices.
Cut hot pepper into slices along with garlic.
Pour tomato juice into a saucepan and put on fire. Bringing to a boil, add eggplant, both types of pepper, vegetable oil, add sugar and salt. Simmer the whole mass for 35-40 minutes.
At the very end of the stew, add the garlic. Arrange eggplants with tomato juice in sterile jars and immediately roll up the lids.
Canned stuffed eggplant
Stuffed eggplants with rice and carrots are a great summer snack. Have you tried this dish for the winter? This dish in winter can be eaten with any meat dishes, boiled potatoes or mushrooms. Or you can serve it as an appetizer.
Servings 10 l
Ingredients
- five kilos of eggplant
- 5 carrots
- three white roots
- three heads of onions
- one bundle greens (dill, parsley, celery)
- one tablespoon of salt
- a couple cups of round rice
For tomato sauce:
- a couple kilos ripe tomatoes
- 1/4 teaspoon black pepper
Cooking steps
- one kilo of potatoes
- a couple kilos of tomatoes
- 4 onions
- bunch of green parsley
- 500 ml vegetable oil
- three tablespoons of salt
- 4 tablespoons of granulated sugar
Wash greens and chop into small pieces.
Wash the eggplants and, cutting off the stalks and filling with clean water, leave for 10-15 minutes.
Make an incision along each blue one and cut out the middle with a sharp knife.
Cut carrots and parsnip root into strips three centimeters long.
Cut the onion into cubes, and finely chop the greens.
Rinse rice until clear water and boil until half cooked. When cool, drain the water.
Heat the vegetable oil in a frying pan, put the root vegetables and fry until golden brown. Put them in a separate bowl and set aside.
Fry blue ones in the same pan until soft.
Prepare minced rice, onions, fried root vegetables and greens. Salt and stir. Stuff the fried blue ones.
Now you need to prepare the dressing: wash the tomatoes, remove the stalk, cut into 4 parts and pass through a blender or meat grinder. Bring the mixture to a boil, rub through a sieve and pepper, boil down to a third of the total volume.
blue ones
Prepare half-liter jars for canning: sterilize with lids in a convenient way.
Prepare dressing from tomatoes: wash the fruits, cut and pass through a meat grinder. Place in a saucepan and bring the mass to a boil, rub hot through a colander. Salt and add sugar. Reduce the tomato sauce to 1/3 of the volume.
Put all the vegetables in the following proportion: two parts of the fried blue ones, 1 part of the potato, a couple of parts of the 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 canned tomato sauce
Eggplant in tomato sauce recipe is not too laborious, but if you make them in large quantities, then you need to free up all day. It is best to use freshly cooked tomato dressing for canning blue ones - only in this case you can guarantee a delicious homemade snack!
Each recipe indicates a different amount of tomatoes and spices for the sauce, however, the cooking principle is the same:
The fruits are cut in half, the stalk is removed. Then the vegetables must be passed through a meat grinder and brought to a boil in a saucepan. Then wipe through a colander or sieve to remove the peel and large seeds. Then the whole mass is again transferred to the pan, salt, sugar, pepper and other spices are added and the entire volume is boiled down by 1/3. This sauce can be poured over eggplant.
Preserving the summer abundance of vegetables for the winter is the care of the hostess. Processing the grown crop is a help to the family budget, a useful flavoring addition to traditional dishes in the cold season. The best eggplant recipes for the winter will not leave anyone indifferent. A variety of ingredients, processing modes allow you to choose a winter snack for every taste.
Purple fruit is a welcome guest of the feast at any time of the year. The unique taste, combined with tomatoes, peppers, hot and spicy seasonings, herbs, made eggplant one of the favorite vegetable crops.
The pulp of a medium-sized eggplant will cover 1/10 of the daily requirement of the body:
- in copper;
- potassium;
- phosphorus;
- vitamins B9, B6, B5.
Iron, magnesium, vitamins C, K, B1, B2, PP make up 6-7% in 200 grams of blue ones. The amount of cobalt, manganese, molybdenum approaches a third of what is needed. A high percentage of dietary fiber (18%) and low calorie content (2%) in a 200-gram serving is the basis for considering eggplant as a dietary product.
Preparing the necessary ingredients
The main requirement for food raw materials for blanks is freshness, the absence of signs of decay, mechanical damage, and ripeness. Eggplants are cut for canning in circles or slices. The rest of the vegetables are chopped through a meat grinder, blender.
- Blue: dark purple, evenly colored, elastic, with green tails.
- Tomatoes: firm, bright red, fleshy or thin-skinned.
- Sweet peppers: elastic, intensely colored, with dense tails.
- Bitter pods: elastic, with green tails.
- Onions, garlic: well dried, from the current year's harvest.
Recipes for harvesting blue with tomatoes for the winter
There are a great many variations of recipes for preserving purple and bright red fruits.
The taste changes in the ratio of salinity-sweetness, combined with spicy and spicy seasonings.
Eggplants, fried or raw, add character to the same dish prepared in the same way, with the same ingredients.
With pepper in tomato
Sweet peppers are the best addition to blue tomato puree. Aroma and slight sharpness improve the taste of the snack.
Conservation consists of 4 stages:
- preparation of the main ingredient;
- cutting tomatoes and peppers;
- preparation of tomato-pepper mixture;
- blue bookmark;
- capping.
Many recipes indicate the need to remove the bitter juice from the eggplant. There are two ways: put the chopped vegetables in salt water or add plenty of salt. Salt releases bitterness. The exposure time in water is 10 minutes, in dry salt - 20-60 minutes, depending on the number of fruits. After that, the vegetables are washed, slightly dried.
The tomato skin will not affect the taste, but it will make the dish less attractive. You can get rid of the skin by dousing the tomatoes with boiling water for a few minutes, and then placing them in cold water. To facilitate cleaning, you must first make a cross-shaped incision at the site of attachment of the stem. Peeled fruits are cut into 6-8-10 parts (depending on size).
Peppers are freed from seeds, cut into 8-10 pieces.
Tomatoes, peppercorns, salt, granulated sugar, and butter are placed in an enameled pan. The resulting tomato paste languishes for half an hour. It is necessary to stir from time to time so that boiling occurs evenly.
Then blue is added. The final stage lasts another 20 minutes from the moment of boiling. Eggplant must be mixed for better impregnation with fragrant juice.
Packaging in ready-made, hot jars, with a capacity of 500-800 milliliters. Capping in an inverted position, cooling.
The composition of the snack (kilograms):
- blue - 2;
- tomatoes - 3;
- peppers - 1;
- salt - 0.03;
- granulated sugar - 0.03.
The volume of oil is 100 milliliters.
eggplant recipe in tomato sauce
Preparation of tomato sauce begins with mashed potatoes. Tomatoes are peeled, passed through a meat grinder or blender. The resulting mass is added, sugar is added and put on fire. Stirring constantly, bring to a low boil. The puree should not turn into a paste. After 5 minutes, finely chopped sweet peppers, grated carrots are added. The sauce will be ready in a quarter of an hour.
The blue ones are cut into circles 1-2 centimeters thick, undergo salt treatment. Washed vegetables are put into the sauce. Avoiding a strong boil, boil the eggplant for 10 minutes. Pour in acetic acid (6%), bring to a boil and remove from heat. Arrange in a glass container, close the lids.
Composition (kilograms):
- tomatoes - 3;
- sweet red peppers - 1;
- carrot - 0.3;
- blue - 1;
- salt - 0.03;
- granulated sugar - 0.03.
Vinegar - 50 milliliters.
Salad with tomatoes
Salad appetizer is prepared from the ingredients:
- little blue ones;
- tomatoes;
- sweet yellow peppers;
- garlic bulbs;
- parsley;
- salt;
- vinegar;
- refined sunflower oil.
To prepare 3 kilograms of salad, you will need 1 kilogram of blue, tomato, peppers, 8-10 garlic cloves, 100 grams of herbs, 60 grams of salt, 100 milliliters of vinegar, 500 milliliters of oil.
The fruits are ready for cutting. The size of the pieces of arbitrary shape, approximately the same. Parsley and garlic are chopped with a blender. All components are laid in a saucepan, salted, vegetable oil is poured. Salad preparation time - 20 minutes after boiling. At the end, acetic acid is added. After 2 minutes, the snack is placed in jars, closed, put on cooling.
Sharp blue in tomato sauce
Composition of spicy appetizer:
- blue ones - 3 kilograms;
- tomato - 1 kilogram;
- sweet peppers - 800 grams;
- hot peppers - 8 pieces;
- garlic heads - 300 grams;
- salt 30 grams;
- vegetable oil - 500 milliliters;
- acetic acid 9% - 200 milliliters.
Eggplants are peeled, cut into circles, 200 grams of salt are added and left for 1 hour.
Peppers, garlic, tomatoes are peeled, cut, passed through a meat grinder. In hot peppers, the seeds are left for spiciness. The resulting suspension is poured into an enamel pan, put on the stove. Add oil and a tablespoon of salt, bring to a boil.
In blue ones, the resulting juice is drained. Vegetables are washed, strained.
Eggplants are poured into boiling adjika. Cooking time - 20 minutes after the mixture begins to boil evenly, and the blue ones are completely covered with liquid.
Adjika with blue ones is periodically mixed. At the end, vinegar is poured in. After boiling, the finished snack is removed from the heat and laid out in calcined liter jars. Finished product rolling - 5 liters.
Canned with tomato juice
The variety of tomatoes is important. The fruits should be thin-skinned, juicy.
After processing, the output should be juice, not puree.
You can get rid of some of the pulp by rubbing the fruit through a sieve. In this case, it is not necessary to remove the tomato shell: it will remain on the sieve. The mashed mass will have a liquid consistency with a small amount of pulp, with grains.
Peeled eggplants (up to 10 centimeters) are cut into longitudinal parts. Peppers are freed from seeds, ground through a meat grinder or blender, added to juice. Garlic cloves are crushed with a knife.
- eggplant - 3 kilograms;
- tomatoes - 3 kilograms;
- sweet peppers, red - 1 kilogram;
- garlic heads - 4 pieces;
- salt - 80 grams;
- granulated sugar - 100 grams;
- acetic acid 9% - 70 milliliters;
- sunflower oil - 250 milliliters.
Blue ones are placed in a non-stick container, salted, sugar, vinegar are added, mixed. Pour in tomato juice with pepper. They put it on fire. The mixture is brought to a boil, avoiding high heat. Boil for a quarter of an hour, add garlic. Stir. Keep on fire for 10-15 minutes. The finished snack remains to be packaged in liter glass bottles and closed with lids.
Canned fried with garlic and onions
- blue - 1200 grams;
- tomatoes - 1500 grams;
- sweet peppers - 300 grams;
- a pod of hot pepper;
- onion turnip - 200 grams;
- garlic cloves - 5 pieces;
- acetic acid 9% - 100 milliliters;
- allspice peas - 6 pieces;
- peas of black bitter pepper - 10 pieces;
- vegetable oil for frying;
- salt to taste.
Blue ones are cut into circles up to 1 centimeter. Large ones are cut into 2 pieces. Put in a bowl, sprinkle well with salt, mix. The time for the juice to come out is 40 minutes.
Tomatoes, peppers, pod, garlic cloves, onions are prepared for chopping. The stalk is removed from bitter pepper, without touching the core. Scroll all the ingredients through a meat grinder. The resulting mass in a non-stick container is put on fire and boiled for 30 minutes.
The blue ones are washed, squeezed, fried over high heat on both sides to a crust. Spread the fried circles in a boiling sauce and continue to cook for another 30 minutes. Pour in vinegar, stir, bring to a boil and remove from heat. Packed and rolled into half-liter hot jars. The inverted balloons are covered with a warm cape. Leave in this position until completely cooled.
Tasty and juicy eggplants in a tomato for the winter are very rich and satisfying. Such a canned appetizer can be served at the table as an independent dish or as a side dish for mashed potatoes, meat delicacies or vegetable stews. Original eggplants in tomato sauce for the winter are good and always relevant. The main thing is not to be lazy and spend a little time preparing blue ones for future use. The execution of any of the selected recipes will delight hostesses, households and their many guests.
Eggplants in tomato for the winter without sterilization
Very tasty are eggplants in tomato juice for the winter, which are prepared without sterilization. If you prepare the jars well and tighten their lids correctly, then the salad will stand perfectly all winter. Although no! He will certainly be eaten. After all, such eggplants for the winter in tomato sauce turn out to be surprisingly spicy and tasty.
Ingredients
To make a delicious and satisfying vegetable snack for the future, you need to prepare:
- eggplant - 7 kg;
- tomatoes - 3 kg;
- onion - 1 kg;
- sugar - 2 tbsp. l.;
- vegetable oil - 150 ml;
- hot pepper - 1 pc. (optional);
- salt - to taste.
Cooking process
It is worth mentioning right away that from the indicated number of products at the output, you can get about 6 jars of 0.5 liters.
- So, if all the products are prepared, you can start the cooking process. Traditionally, it is recommended to start preparing snacks with the blue ones themselves. They need to be washed. Skins are removed from vegetables. Be sure to cut off the stems. After all these preparatory work, the blue ones must be cut into thin and even plates. The slices are generously sprinkled with salt and left until the juice is released.
- After that, it is recommended to carefully squeeze the eggplants with your hands and put these vegetable slices on a baking sheet, which was previously lightly greased with vegetable oil. On top of the little blue ones, it is also recommended to sprinkle a little with vegetable oil. In addition, the plates of vegetables should be lightly salted.
- A baking sheet with eggplant is sent to the oven, which was previously heated to 220 degrees. The plates should be browned.
- Next, you need to clean and chop the onion. It is transferred to a cauldron, on the bottom of which vegetable oil was poured and heated. Onion slices are recommended to be fried until they acquire a golden hue, after which tomato gruel must be poured into the cauldron. It should be done separately: washed tomatoes are simply interrupted with a blender. The mass is stewed for a quarter of an hour.
- Vegetables baked in the oven must be arbitrarily cut and also sent to the boiling tomato mass.
- Now you need to pour sugar into the mixture. The mass is salted. If it is decided to make the appetizer spicy enough, the whole washed hot pepper is laid out in it. It is necessary to stew the workpiece for 20 minutes, after which the cooked eggplants for the winter with tomato paste are poured into pre-sterilized jars and sealed with metal lids.
Eggplants with peppers in tomatoes for the winter
Eggplants with peppers and tomatoes for the winter are unusually fragrant and rich. This is a very hearty and savory appetizer that will certainly appeal to lovers of spicy vegetable salads. The recipe for eggplant in tomato sauce for the winter is quite simple, among other things.
Ingredients
So, what is needed in order to make such a blank? Nothing unusual! Here is a list of these products:
- eggplant - 4 kg;
- garlic - 8 cloves;
- tomato juice - 3 l;
- granulated sugar - 1.5 tbsp.;
- bell pepper - 10 pcs.;
- salt - 2 tbsp. l.;
- allspice (peas) - 10 pcs.;
- sunflower oil - 0.5 tbsp.;
- vinegar 9% - 4 tbsp. l.;
- hot pepper - to taste.
Cooking process
There are different eggplant recipes in tomato sauce for the winter. But this option is very popular. Probably the whole point is that such an eggplant recipe in tomato for the winter turns out to be especially bright and satisfying.
- Spicy eggplants in tomato sauce for the winter are prepared quite simply. Where should you start? Everything is easy here. All fruits should be washed, peeled, cut off from them, if necessary, everything superfluous. Tomatoes must be scrolled through a meat grinder or simply grated. A slurry of tomatoes is put on fire. Chopped hot peppers and garlic, passed through a press, should be put in tomato juice.
- Now salt and granulated sugar are poured into the mixture.
- Next, vegetable oil is poured into the workpiece and peppercorns are added.
On a note! If you decide to use this recipe, then it is recommended to put allspice peas in a gauze bag before adding to tomatoes. Before packaging the workpiece in jars, it can be removed.
- The next step is to prepare the bell pepper. Vegetables are washed, coarsely cut and laid out in a tomato sauce.
- Following the recipe for harvesting eggplants in tomato sauce for the winter, now you need to prepare the blue ones themselves. The fruits should be washed and coarsely chopped. The optimal thickness of each slice is 2 cm. Slicing is also transferred to the general spicy-vegetable mass. All components are mixed. It is necessary to cook the mass from the moment of boiling over medium heat for about 50 minutes.
- When the preparation according to the recipe for cooking eggplants, peppers and tomatoes for the winter is almost ready, vinegar must be poured into it. The vegetable mixture is cooked for another 7 minutes.
- According to this recipe, ready-made eggplants with tomato paste for the winter should be laid out in clean jars and rolled up under the lids.
Video recipes
It's easy to make eggplant in a tomato for the winter: the video will help cooks in the implementation of the vegetable harvest. By the way, there are other interpretations of this blank for the future. It is worth experimenting with recipes for harvesting eggplants with tomatoes in layers for the winter and fried eggplants in tomato sauce for the winter. All this is very tasty!
Many housewives prepare various vegetable salads for the winter. One of the most successful combinations is the combination of eggplant with tomatoes. We offer you to try excellent eggplant recipes in tomato sauce for the winter.
Eggplants in fresh tomato sauce "Fragrant with garlic"
To prepare the workpiece, you need to take:
- Eggplant 3 kg;
- Pepper - 2 kg sweet;
- Tomatoes - 1 kg;
- garlic cloves - 1 cup;
- Hot pepper - a couple of pods.
The filling also needs the following ingredients:
- Sunflower oil - 1.5 tbsp.;
- Salt -4 tbsp. l.;
- Vinegar - 1 tsp essences 70%;
- Half a glass of sugar.
First of all, we wash and clean all the vegetables from the stalks, we also clean the pepper from the seeds. Then cut the eggplant into large rings and sprinkle with salt. In this form, they need to be left for 3 hours so that all the bitterness comes out of the vegetables. Other vegetables: tomatoes and peppers are twisted in a meat grinder.
For preparations for the winter from eggplant in tomato sauce, the garlic is coarsely chopped (you can simply chop it with a knife). The resulting garlic mass is added to the vegetable puree along with liquid ingredients for pouring: essence, oil, as well as salt and sugar. The filling is sent to the stove, it must be brought to a boil. When the mass begins to boil, add the eggplants to it, which were squeezed out before, since they will release a lot of liquid from the salt.
When the filling boils again with eggplants, cook the workpiece for 20 minutes. Then you can lay out the vegetables in sterilized jars and roll them up. Banks are wrapped in a blanket until they cool completely and then they are removed to spend the winter in the cellar.
Eggplants in tomato paste with carrots for the winter
For this variation, tomato paste is used instead of tomatoes, which in no way impairs the taste of the workpiece. You also need to prepare the following products:
- Eggplant - 3 kg;
- Sunflower oil (for frying vegetables);
- Sweet pepper - 8-10 pcs.;
- 1 head of garlic;
- Vinegar - 1 tbsp. l. essences 70%;
- Onions - 2-3 pcs.;
- Carrot - 3-4 pcs. (large root crops);
- Tomato paste - 5 cups (diluted with water, thick consistency);
- Sugar sand - 5 tbsp. l.;
- Spices for cooking carrots in Korean (spicy);
- Spices for meat (to your taste);
- Salt.
We wash the eggplants, cut off the tails and cut the vegetables into rings about 1 cm thick. Soak them in salted water solution for 20 minutes. Then, when they are infused and the bitterness is gone (this is why they are soaked), the eggplants are leaned back in a colander in order to drain the unnecessary liquid, and then they are sent to the pan to fry in sunflower oil on both sides.
Now we turn to the preparation of the filling of tomato paste for eggplant for the winter.
- Peppers are washed and cleaned of seeds and stalks. Then cut it into thin strips. Garlic is also peeled and finely chopped, after which it is added to the pepper. Pour vinegar there and sprinkle with salt to your taste.
- We clean the onion and cut it into strips, after which, like eggplant, fry it in oil. After washing and cleaning, we rub the carrots as for cooking carrots in Korean and also fry. Note that onions and carrots need to be fried separately! And after that we combine them and add diluted tomato paste to them. Boil all this mass for a couple of minutes.
- When the tomato and vegetable sauce boils, add sugar and spices, pepper and garlic in vinegar essence and add salt again to your taste. Boil the full set of ingredients again for about 5 minutes. The finished mass will be a little thick, such that it can be applied with a spoon.
- We put a layer of fried eggplants in sterilized jars and pour a small amount of tomato-vegetable mixture, after which eggplants go again and pour again. Thus, we fill all the prepared jars. We sterilize already full containers for 15 minutes, cork with boiled lids and leave to cool in a blanket.
Whatever your choice, eggplant in tomato sauce or in tomato paste for the winter - the result will surely please. These blanks are quite simple, but very tasty and appetizing, which everyone who tries fragrant pickles will appreciate. Yummy!
Eggplant is a herbaceous plant that came to us from the East and firmly settled in our diet. Each hostess tries to prepare blue ones in various forms for the winter. And no wonder, because the vegetable is rich in calcium, potassium, phosphorus, iron, carotene and B vitamins, which our body lacks so much in the autumn-winter period. Still blue ones contain fiber and polyphenols, and are also a dietary product due to the low content of proteins (0.6-1.4%) and fats (0.1-0.4%). And their spicy taste will attract the attention of everyone.
How to cook eggplant in tomato sauce: a recipe with photos and videos
We will share with you one of the most popular eggplant recipes for the winter.
Required Ingredients
To prepare the workpiece you will need:
- 1500 g of tomatoes;
- 1000 g blue ones;
- 1-2 (500 g) sweet peppers;
- 1 hot pepper;
- 1 head of garlic;
- 100 ml of 9% vinegar;
- 200 ml of vegetable oil;
- 1 st. l. salt;
- 100 g sugar.
From this amount of ingredients, approximately three liters of salad are obtained.
Features of the choice of products for harvesting
To prepare a canned blue dish, it is better to take young ones, at the stage of technical ripeness, that is, those that can lie down. They will be less bitter.
Did you know? Eggplants are bitter due to solanine (an organic compound, a poisonous glycoalkaloid). Most of the substance is found in an overripe vegetable.
Tomatoes are suitable for any variety, as long as they are ripe, but not spoiled and without defects.
Peppers should also be ripe and without defects.
What you need in the kitchen
To prepare the workpiece, you should have at hand:
- wide cooking pot;
- container for crushed ingredients;
- meat grinder;
- blender;
- measuring cup or scales;
- banks;
- covers;
- plank;
- wooden spatula or stirring spoon.
Important! If you do not want the eggplants to be bitter, you can soak them.
Step by step cooking process
- Wash and cut tomatoes. We pass them through a meat grinder into a container in which the salad will be cooked.
- We put the pot 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.
- In the meantime, wash and cut the eggplants into half rings, having previously cut off the “nose” and “tail”. If the vegetable is large, then cut it into quarters. It is advisable to cut off half rings with a thickness of at least a centimeter. If the pieces of blue ones are too thin, then when cooked they will turn into porridge.
- We wash and clean the sweet pepper from seeds and partitions. Cut into straws.
- Peel the garlic and put it in a blender. Add washed and de-seeded hot peppers to it. We grind. If there is no blender, you can skip the ingredients through a meat grinder.
- Pour all components into boiling tomatoes and mix gently. Boil and cook for 35-40 minutes, stirring occasionally.
- While the workpiece is being cooked, we sterilize the jars and lids.
- Pour the finished salad into jars and close the lids. Turn the preserve over and cover it with a towel until it cools completely.
How and where to store the workpiece
After complete cooling, the preservation under the eurolid is stored in a cool place. Sunlight should not fall on the banks. You can enjoy apples by preparing them in a variety of ways.
What to serve with eggplant
A spicy fragrant salad will well set off the taste of meat dishes, add piquancy to boiled potatoes. It goes well with pickled, salted mushrooms. In general, blue ones are suitable for any dishes. Therefore, they can be safely put on the table, and let each guest try for himself what dish he will 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 easy canned eggplant recipes. There are also a huge number of them. And each hostess has the right to make her own adjustments in the process of preparing the dish.
Video: eggplant for the winter in tomato sauce
