Eggplant in tomato with hot pepper for the winter recipe

Eggplant in tomato with hot pepper for the winter recipe

Ingredients

Step-by-step recipe for making Eggplant in tomato with hot pepper for the winter with photo

This is how the salad is prepared:

Video recipe Eggplant in tomato with hot pepper for the winter

Eggplant in tomato sauce with garlic

You can also prepare eggplant in tomato sauce with garlic according to another recipe. This preparation comes out very fragrant and surprisingly tasty!

So, in order to prepare a salad for the winter using this recipe, you will need:

Ingredients:
eggplants – 3 pieces;
onions – 2 pieces;
tomatoes - 3 pieces;
bell pepper – 2 pieces;
garlic – 2 cloves;
cilantro or parsley;
vegetable oil - for frying;
salt, ground pepper.

This is how the salad is prepared:

You need to immediately wash the eggplants, dry them and cut them into half rings.

Salt the eggplant half rings and set aside for 20 minutes.

Wash the pepper, remove the seeds and cut into strips.

At this point, you should peel the onion and cut it into half rings.

Peel the garlic and try to chop it as finely as possible.

Rinse the greens and dry.

Wash the tomatoes, scald with boiling water, remove the skin, cut the pulp into cubes.

Pour oil into a frying pan and heat it, add tomatoes into it, add salt and boil, turn the heat to low and simmer over low heat for 10 minutes.

Take another frying pan, pour oil into it and fry the eggplants until fully cooked.

Place the fried eggplants on a plate, pour more oil into the frying pan and fry the onion with salt and sugar.

Now take a saucepan, put the onions and eggplants into it and simmer over low heat.

Add the pepper strips to the frying pan in which the onions were fried, brown them and place them in a saucepan with the rest of the vegetables.

Pour the tomato sauce here, add chopped garlic, herbs, pepper and salt and stir.

Bon appetit!

Eggplant in tomato with garlic and hot pepper for the winter

Colorful and spicy eggplants in tomato with garlic and hot pepper for the winter . It is excellent to use as an appetizer with strong drinks, and as an addition to a side dish, especially mashed potatoes or simply boiled potatoes.

Well, simply putting pieces of pickled eggplant on a piece of dark bread as a sandwich will not be superfluous at all.

So it’s definitely worth creating, especially since it’s currently in season and there are a lot of vegetables.

Useful for eggplants in tomato with garlic and hot pepper

The yield from the indicated amount of ingredients is 2 cans of 800 ml.

• Eggplant. 4 medium
• Tomatoes. Approximately 1 kg.
• Bell pepper. 1 PC.
• Garlic.

20 cloves or to taste.

Cooking eggplants in tomato with garlic and hot pepper for the winter.

I would like to immediately note that the amount of salt, hot pepper, vinegar, sugar and garlic is not a dogma. Consider your own personal taste. But do not forget that this dish is prepared for long-term storage, so both vinegar and salt should be felt in the dish. Try it during the manufacturing process and add the ingredients you think you need.

Carefully wash the eggplants, remove the remaining stems and cut into discs 5-7 mm wide.

Fry in vegetable oil on both sides until golden brown. It is better to fry in parts, in one layer in a frying pan.

While the eggplants are fried, prepare a spicy tomato sauce, somewhat similar to Ogonyok sauce .

The most convenient and fastest way to use a blender. If it is not there, then everything is passed through a meat grinder.

Place garlic in a blender.

Peel the bell peppers from seeds and cut them randomly into pieces. Add to garlic.

We literally do the same with hot peppers. If you want the eggplants to be perfectly ground, then leave the bitter pepper seeds.

We chop the tomatoes randomly and place them in the same blender bowl.

Whisk everything until a homogeneous sauce.

Pour the sauce into a saucepan and simmer the sauce over low heat to prevent even the slightest burning until it thickens.

About a third of the sauce will evaporate. It took me about half an hour.

Taste, add salt to taste and pour in about ⅓ cup of vinegar.

Stir, taste again and adjust with salt, vinegar and sugar as needed.

Let the sauce simmer gently for 5 minutes and remove from heat.

While the sauce is cooking, sterilize the jars and lids. The sterilization lid is a very convenient device, as it turns out.

Pour a couple of tablespoons of hot sauce into the bottom of the jar and add a few pieces of fried eggplant.

Again pour a couple of spoons of sauce onto the eggplants. And again we lay out the pieces in layers.

So, layer by layer, we fill the jar one hundred percent, after which we tightly screw or roll up the lids.

Turn the jars over and leave them upside down to cool.

When the jars have cooled down, you can put them in a cold storage space.

In principle, such eggplants can already be eaten for 3-4 days, but they will be one hundred percent marinated in about a month.

the finished eggplants in tomato with garlic and hot pepper in a salad bowl or on a dish and serve.

They are perfect for both a formal table and a daily one as an addition to a side dish.

As a snack for strong drinks - simply beyond all praise.

Eggplants and peppers in tomato sauce

My dear friends, I would like to introduce you to a good eggplant preparation for the winter. Why good? Because everything about it is just the way I like it: it’s prepared simply and quickly, but it comes out delicious and very beautiful. If you love eggplants, have nothing against tomatoes and have a favorable attitude towards bell peppers, then you will also like this preparation.

The newest recipe for savory preserves

I tried it for the first time with a friend, when I ran to her one day in the middle of the day. It was lunch time, so my friend decided to feed me. I quickly fried the chops, and as a side dish I opened a jar of eggplants with bell peppers in tomato sauce. I really liked it and asked for the recipe.

How does it taste?

Now it occupies a respectable space in my cookbook, and I am pleased to share with you this successful preservation for us. I would be glad if, after preparing these eggplants with peppers and tomatoes for the winter, you share your impressions in the comments.

Ingredients needed

• 1 kg eggplant;
• 1 kg bell pepper;
• 1 kg tomato;
• 2 heads of garlic;
• 100 ml vegetable oil;
• 1 tablespoon sugar;
• 0.5 tablespoon of salt;
• 50 ml 9% vinegar.

*The weight of peeled vegetables is indicated. This amount of ingredients yields about 2.5 liters of finished preserves.

How to Canning Step by Step

Wash all vegetables thoroughly with cool water. Cut off both ends of the eggplants and cut them into oblong pieces approximately 3-4 cm long.

We make a cross-shaped cut in the tomato and lower it into boiling water for a few minutes. After this, remove the skin - it will be very simple to create. We chop the tomatoes into small pieces, removing the attachment points of the stalks. And put it through a meat grinder. If the portion of vegetables is small, it is more convenient to use a blender: it will be faster, and you will have to wash even less later.

For this type of preservation, it is better to choose bell peppers that are reddish in color - this will make the appetizer brighter and more appetizing. Cut the pepper in half lengthwise, remove the seeds and membranes and cut into squares of approximately 2-3 cm.

Pour tomato puree into a stainless steel pan with a thick bottom and add eggplants. An enamel pan is not suitable for this purpose - the dish may burn.

Mix the eggplants in the tomato and place on high heat. After boiling, cover the pan with a lid, reduce the heat to low and simmer for 10 minutes.

Then add bell pepper to the pan. salt and sugar (preferably not the whole portion yet), pour in vegetable oil. Mix the mixture and simmer for another 10 minutes.

Then add garlic, passed through a press, taste for salt and sugar; add as needed.

Pour in vinegar, stir and simmer for another 5 minutes.

Then turn off the heat and immediately place the snack in dry, pre-sterilized jars. We fill the jars to the very top and seal them hermetically.

We turn the jars with eggplants and peppers in tomato sauce upside down and wrap them up. Let it cool until completely cool. You can store eggplants with peppers in tomato sauce at room temperature, but always in a dark place so that the appearance of the preservation does not deteriorate.

Eggplants in tomato juice for the winter

With the arrival of dawn, any housewife is racking her brains over what to treat her family and friends to this winter season. Yes, not just to feed, but also to amaze with the sophistication and interestingness of the dish. Most people tried eggplant in tomato juice in childhood, when their mother or grandmother opened a jar of the culinary masterpiece before the holiday. Remember this unique taste? But even if this dish is an innovation for the keeper of the hearth, it will not leave anyone indifferent.

How to choose products?

For a dish like eggplant in tomato juice, high-quality ingredients are needed. Which ones are suitable and which ones are not? How to choose the right products?

Eggplant plays the main role in this unique dish. This product is also popularly called “blue”:

1. The product should look fresh. Where would we be without this? The product must be in marketable condition. There should be no scratches, cracks, cuts or other damage, let alone the most obvious signs of deterioration of the product.
2. Hard to the touch. A soft product immediately raises suspicions - putrefactive. At the same time, it is important to take a ripe vegetable. Unripe blueberries spoil the taste and are poorly digestible.
3. The size is not big. The very large product suggests that various fertilizers and chemical additives were used during cultivation.
4. The freshest "tail". The thick, soft and fresh “tail” is found on the freshest, high-quality eggplant. If the stalk is dry, it means the blue one has been stale and, most likely, spoiled. The absence of a “tail” should mechanically repel the purchase.
5. When pressed, the trace disappears. Experienced gardeners test the properties of the product using this method: press your finger on the eggplant. If the trace quickly disappears, the fruit is fresh and suitable.

Poke your finger into the base of the eggplant. If this was difficult, the fruit was not ripe. If the product is very soft, the blue one is obviously spoiled.

As for tomatoes, the ingredients must be fresh, without damage or unpleasant aroma.

Preparing supplies for the winter

Ingredients:

• eggplants 3 kg;
• tomatoes 3 kg;
• sweet sand 3-5 tablespoons (to taste);
• vinegar (9%) 3 tablespoons;
• sunflower oil 250 g (1 cup);
• salt 2 tablespoons;
• garlic 4 heads;
• sweet pepper 1 kg;
• greens to taste;

Manufacturing stages

Recipes for such a dish as eggplant in tomato juice are different. Some people like it sweeter, some like it spicier, while others completely fry their eggplants before cooking - that’s the taste.

To begin with, it’s worth trying the most common and universally suitable recipe, but in the future, your imagination will be completely free!

First, you should start processing the blue vegetables. We carefully wash the products (in general, like all other ingredients), separate them from the stalk and cut them using any convenient method, for example, into circles or bars.

Do not cut the eggplants very finely, otherwise the product will boil during stewing. Recommended piece thickness - more than 1.5 cm

We carefully wash the pepper and chop it too (again, not finely!) using any convenient method.

Put the eggplants and peppers aside and move on to the tomatoes. Thoroughly wash and chop the tomatoes. By the way, there are two options here:

1. In a blender. Before putting the tomatoes into the blender bowl, you should cut them into quarters and quarters.
2. In a meat grinder. It is important to take into account that the skins of the vegetables must be removed, the tomatoes must be cut and it is better to pass them through a meat grinder 2 or more times, so that the mixture is as homogeneous as possible.

To free the tomatoes from the skin, you need to pour boiling water over the food for a minute, then place the tomatoes in cool water for a few minutes. Now the unnecessary peel will simply leave the ingredient.

After we've finished with the tomatoes, we move on to the garlic. After all, eggplants in tomato juice with garlic become much piquant and more interesting in taste. Clean the cloves and chop finely.

Here, again, it’s a matter of taste - some in rings, some in cubes, but the more this ingredient is crushed, the more uniform and aesthetically pleasing the finished dish will look.

By the way, it is better to crush garlic cloves with a knife than with a garlic press. In the first case, the product remains the most integral, which means all the juice and a huge amount of essential vitamins in it remain in the finished salad. If you decide to use greens in the recipe, then you should cut them at this point.

Let's move on to the next point in production.

Place the chopped eggplants in a saucepan, sprinkle with salt and sugar, then pour in the vinegar and sunflower oil. Mix thoroughly.

Pour the previously obtained tomato puree on top. Place on medium heat and stir. After the mixture boils, add pepper and herbs, if your recipe includes them as an ingredient.

Next step: reduce the heat and simmer for about 10-15 minutes, then add the remaining product - garlic. Again, stir the delicious creation and simmer the eggplants in tomato juice for another 15-25 minutes.

While the dish is being prepared...

While our culinary masterpiece is languishing on the stove, let's start sterilizing the jars. Because eggplant is a finicky and whimsical guest, it is important to ensure the highest level of sterility of the dishes. Let's look at two methods, and which one is more convenient and practical is up to you to decide.

Steam treatment

An ancient grandmother's method of processing jars for preparations. Before all this, you will need a pan and a mesh, or a special stand for this method of sterilizing jars (it looks like a flat lid with a hole in the center for the neck of glassware). Also useful is unstained, ironed tissue (a medical system of cells and intercellular substance, united by a common origin, structure and functions) .

If everything is there, then let's get started:

1. You need to make sure that both the jars and their necks are intact, without chips or cracks.
2. It is better to use the latest lids. If there are none, you should make sure that they are not bent and intact.
3. We rinse the jars with a clean, fresh sponge and soda, and do not wipe them off after the procedure!
4. Place a pan of water on the fire and leave until it boils.
5. Place the lids in water.
6. Place the jars upside down on the mesh/in the hole in the stand.
7. Leave for 7-12 minutes. The finished jar has large drops of water inside. Be careful, the dishes are hot!
8. Carefully remove the jar and place it upside down on a clean, ironed fabric (medical system of cells and intercellular substance, united by a common origin, structure and functions) (towel). We take out the lids with a clean fork and place them on the same tissue (medical system of cells and intercellular substance, united by a common origin, structure and functions) .

Processing in an electronic oven

The 2nd method is no less simple than the 1st. The same ironed, unstained fabric (a medical system of cells and intercellular substance, united by a common origin, structure and functions) and an electronic oven will come in handy. Gas is not suitable - the temperature does not remain uniform in it:

1. As with steam sterilization, we check jars and lids for integrity and quality.
2. We carefully rinse the glassware with soda using a fresh, clean sponge.
3. Place the jars upside down in a cool oven and place the lids nearby.
4. Set the temperature to 120 degrees and leave for 15 minutes.
5. We take out the jars and lids and leave them on a dry, clean cloth (The structure of tissues of living organisms is studied by the science of histology) , as in the first case.

The preparations are made in dry containers. If you need the jar right away, use a clean fork and a clean cloth (a collection of different and interacting tissues form organs) to wipe the inside of the container (not with your hands!).

The dish is ready, it’s time to put the preparations in jars, roll them tightly and throw them upside down (that is, in the dark) An ordinary, but unusual and tasty salad for the winter will amaze not only the housewife who is just beginning to master the culinary business, but also the most experienced home-makers, because pickled or canned eggplants in tomato juice for the winter are always a great idea.

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