Spicy eggplants with garlic and hot pepper for the winter. Eggplant with bell pepper for the winter Eggplant with red pepper recipe

- 500 grams of eggplants,
- 2 heads of garlic,
- 4 things. hot peppers

Marinade for 0.5 liters of water:

- ½ tables. l. salt,
- 1 tables. l. vegetable oil,
- 1 tea. l. vinegar 9%, table.

Recipe with photos step by step:

Cut the washed eggplants into medium-thick slices. It is not necessary to peel, since with the peel the vegetables will perfectly retain their shape and will not fall apart when the preparation is ready.

Fry the eggplant slices in vegetable oil until they brown. Don't forget that these vegetables absorb a lot of oil, so make sure to add oil to the pan in time so that the eggplants don't burn. I did not indicate the oil for frying, since different amounts are used, so use it at your discretion.

Grind hot peppers and garlic in a meat grinder to create a hot mixture. With this vegetable mass you will need to layer the eggplants.

Place the eggplant mugs and the spicy mixture one by one in a clean jar. The result is a puff pastry.

Cook the marinade from water, salt, oil (the amount is indicated in the marinade ingredients), and 9% vinegar.

Pour boiling marinade over the eggplants and place the jars for sterilization. Sterilize eggplants in hot sauce for 15 minutes.

Roll up each jar with a tight screw or iron lid. Place the jars under a warm blanket to cool.

Summer is not only a time for relaxation, forays into nature and a beautiful tan. The hot season is the time for an incredible amount of tasty and healthy fruits. It is in the summer that all far-sighted housewives try to prepare all this vegetable and fruit abundance for the winter. After all, during the cold season, you really want to enjoy the delicious gifts of nature that the hot season generously gives. Today we bring to your attention a selection of recipes from vegetables that are rich in the last summer month. Eggplants with bell peppers for the winter are a tasty, satisfying and versatile preparation that is very easy to make with your own hands. Such preservation can easily serve as an independent dish, or complement various side dishes. The delicious contents of lovingly rolled jars will remind you of hot August even in the harshest winter.

Eggplant in tomato sauce with bell pepper for the winter

There are a lot of recipes for eggplant preparations, and every housewife can modify well-known recipes at her own discretion. So, today I will preserve eggplants in tomato juice, replacing tomatoes with them. In turn, tomato juice can be replaced with tomato sauce or paste. In the case of juice, we will boil the mass so that the liquid part evaporates and our snack thickens. In the case of pasta, we will simmer the vegetables on low heat and under the lid to avoid active evaporation.

We will chop all the vegetables coarsely, which makes the task easier and makes the cooking process more enjoyable.

TIME: 1 hour 30 min.

Easy

Servings: 4

Ingredients

550 g blue eggplants,
600 g multi-colored bell peppers,
650 ml tomato juice,
100 mg sunflower oil,
a third of a glass of sugar,
3 tbsp. vinegar,
1 tsp salt (or to taste)
5 cloves of garlic.

Preparation

Let's prepare the ingredients for the salad. We can use sweet peppers in both red and other colors. You can combine multi-colored peppers in one dish; this can be visually interesting. Tomato juice should be of good quality and thick. Wash the vegetables.

Let's start with the blue ones. For this salad, cut them into circles.

Since there is bitterness in eggplants, sprinkle them with salt and leave them like that for half an hour. The eggplants will release juice, and along with the juice, bitterness will come out.

Remove the seeds from the pepper and remove the skin from the garlic cloves.

Cut the bell pepper, freed from seeds, into large pieces.

Pour tomato juice (I use homemade) into a saucepan, add salt, sugar and liquid salad ingredients - sunflower oil and vinegar. Let's boil it.

Add the eggplants to the juice and boil for 20 minutes.

Add pepper to the eggplants and simmer for another half hour under the lid. After this, you can open the lid and let the excess liquid boil away (if the salad remains liquid).

While our salad is cooking, let's find time to sterilize the jars and lids.

Boil the lids in a saucepan, and steam the jars over the same saucepan.

Add garlic to the pan and cook the salad for another 7 minutes. Let's try it, if the amount of sugar and salt seems unsatisfactory to us, we can add it to our taste.

Place the finished dish into prepared jars.

Without further delay, let’s seal the jars with lids.

Turn the closed jars over.

The eggplant appetizer in tomato juice is ready. It turns out very tasty and can be used for all occasions.

Bell pepper and eggplant salad for the winter

Do you want to add variety to your selection of winter salads? Then prepare several jars of eggplant snacks with sweet peppers, onions and tomatoes. This salad turns out very appetizing and rich. If you want to add a touch of piquancy, add a few cloves of garlic to the appetizer. Although this can be done immediately before use.

Ingredients:

Bell pepper – 1000 g;
Coarse salt - 3.5 tsp. + 1.5 tbsp. for sprinkling blue ones;
Onions – 500 g;
Blue ones – 1000 g;
Table vinegar – 4 tsp;
Fresh, juicy tomatoes – 1000 g;
Granulated sugar – 3.5 tsp;
Refined oil – 75 ml;
Garlic - optional.

Preparation

First of all, prepare all the vegetables. Free the onions from the husks, the eggplants from the tails, the sweet peppers from the seeds and stalks, and the tomatoes from the cores. If you decide to add garlic, you also need to peel it. Wash all ingredients very thoroughly under running water.

Now all components should be crushed. Cut the blue ones into quarter rings, bars or cubes. It doesn’t matter what look you give to the eggplant, as long as the pieces are fairly large. Place the eggplants in a deep container. Sprinkle the vegetables with salt (1.5 tbsp is enough) and mix well with your hands. Leave the blue ones for 40 minutes. During this time, excess bitterness will disappear from them.

Meanwhile, take care of the remaining vegetables. Chop the onion into large cubes or half rings. Cut the sweet pepper into large strips. Turn tomatoes into fruit juice using a meat grinder, juicer or blender. Garlic can be chopped into small pieces, or passed through a press.

Rinse the eggplants under running water to remove the salt from them, and then drain in a colander.

So, all the vegetables are prepared, which means you can start cooking the ingredients.

Pour vegetable oil into a large container suitable for frying and stewing. Place the dish on the fire and heat it up very high. Place onion pieces into hot oil. Stirring occasionally, fry them until they turn slightly golden brown. Add sweet pepper to the browned onion. Fry everything together for another 4-5 minutes. Don't forget to stir the ingredients with a wooden spatula. Now place the blue ones in a container with onions and peppers. Cook over medium heat, stirring occasionally, for 15 minutes. Pour tomato juice over the assorted vegetables.

Add salt, granulated sugar and vinegar. Reduce the burner flame to minimum. Simmer the mixed vegetables for 45 minutes, stirring occasionally with a spatula. If you decide to add garlic to the salad, do it 5 minutes before it is ready.

At this time, prepare the jars. Wash all containers thoroughly with baking soda, rinse and sterilize in any convenient way. The lids with which the workpieces will be closed must be new and intact. They should also be sterilized in boiling water (about 2-3 minutes).

Distribute hot eggplant salad with sweet peppers into sterilized jars for the winter, filling them to the very brim. Roll up the containers with lids. Turn the finished preserve upside down and wrap it in a warm blanket. Leave until the jars cool completely. Move the preparations to a dark and dry place where they will be stored throughout the winter.

Sauteed eggplant with bell pepper for the winter without tomatoes

This preparation will appeal to all those who do not like tomatoes. Due to the fact that no tomatoes are used for its preparation, the sauté has a very bright taste of eggplant and bell pepper. And hot chili and garlic make the preparation very piquant and aromatic.

Ingredients:

Sweet pepper – 750 g;
Chili pepper – 2 pcs.;
Vegetable oil – 100 ml;
Eggplants – 1000 g;
Vinegar – 3 tbsp;
Table salt – 1 tbsp. + 1-1.5 tbsp. to remove bitterness from blueberries;
Garlic – 1 head.

Preparation

Remove the ends located on both sides of the eggplants. Rinse the fruits thoroughly under running water. Cut the eggplants into large cubes (about 1-1.5 cm). Place the blue ones in a bowl, add salt (1-1.5 tbsp) and stir. Leave for 40-50 minutes and then rinse thoroughly again under running water.

Cut the bell peppers in half and then remove the seeds and stems. Peel the garlic. The chili pepper should also be cut in half and freed from all seeds. Rinse the vegetables thoroughly under a large stream of cold water.

Grind sweet peppers, chili and garlic through a meat grinder. Add vinegar and salt to the resulting slurry. Stir.

Pour oil into a deep frying pan. Place the Dutch oven on the stove with the heat set to medium. Place the eggplant cubes into the hot oil. Add a spicy mixture of garlic, peppers and spices.

Mix well. Fry over medium heat, stirring occasionally, for 10 minutes. After the specified time, reduce the flame to minimum and cover the pan with a lid. Simmer everything together for 25-30 minutes.

Wash and sterilize containers for preparations. Divide the hot sauté into jars. Top with the remaining oil in the pan.

Screw the jars tightly with sterilized lids. Turn the pieces upside down.

Wrap the jars in a warm blanket and leave until completely cool. Move the preserved food for storage in a dark and dry place.

It is better to enjoy the sauté in its pure form. The appetizer does not require additional dressing in the form of oil or vinegar.

Eggplant stew with bell pepper for the winter

Feel the summer breath in the most severe frost? Easily! Sit in a warm, cozy kitchen, open a jar of stew that you prepared ahead of time, and feel at the height of bliss. The following recipe will help you make a preparation that brings back summer memories.

Ingredients:

Ripe juicy tomatoes – 1750 g;
Salt – 1 tbsp. + 1 tbsp. for backfilling;
Blue ones – 1000 g;
Sugar – 1 tbsp;
Garlic – 3-5 cloves;
Table vinegar – 1 tbsp;
Sweet pepper – 7 pcs.;
Vegetable oil – 0.5 tbsp.

Preparation

Free the clean blue ones from the ends, and then cut them into quarter rings, about 1 cm thick. Sprinkle the fruits with salt, mix and leave for 30-60 minutes. After the specified time, the blue ones need to be washed and placed in a colander to drain all the liquid.

Peel the sweet pepper, removing the stems and seeds. Rinse the ingredient and then cut it into large cubes (about 2 cm).

Pass the peeled garlic through a special press.

Wash the tomatoes, remove the stems from where they are attached, and then grind them in a meat grinder. You can use any other kitchen aid. It is important to achieve a puree-like consistency of the tomatoes.

Heat vegetable oil in any convenient container. Fry the eggplants in it until light golden brown. Add sweet pepper.

Pour the tomato puree here.

Add granulated sugar, salt, and mix the vegetable mass thoroughly. Cook the stew, remembering to stir occasionally, for 10 minutes over low heat.

Pour in vinegar, add garlic. Cook everything together for another 15 minutes.

Sterilize pre-washed jars.

Place the hot stew into jars, filling them to the very top.

Roll up containers containing bell pepper stew with eggplants for the winter, with boiled lids. Turn the pieces upside down and wrap them in a warm towel, leave them until they cool.

Store the stew in a dry place out of direct sunlight.

Spicy eggplants with bell peppers and carrots in tomato sauce

Do you like dishes with sparkle? Then you will definitely like canned eggplants with carrots, peppers and onions in tomato sauce. The tasty preparation will ideally complement meat dishes and will be an excellent snack for strong alcoholic drinks. If you don’t like spicy foods, then simply reduce the amount of garlic and omit the cayenne pepper.

Ingredients:

Cayenne pepper – 2 pods;
Sugar – 0.5 tbsp;
Eggplants – 1500 g;
Odorless vegetable oil – 0.5 tbsp.;
Juicy tomatoes – 1500 g;
Large carrots – 3 pcs.;
Table salt – 1 tbsp. + 1.5 tbsp. for sprinkling;
Large onions – 3 pcs.;
Vinegar – 0.5 tbsp;
Bell pepper (preferably different colors) – 1 kg;
Garlic – 2 heads.

Preparation

Prepare the eggplants in the standard way: wash, dry, remove the stems and cut into quarter rings (or large pieces of any other shape). Cover the fruits with salt and leave for 40 minutes, then rinse and allow excess liquid to drain.

Peel, rinse and chop the carrots using a coarse grater.

Peel the onion, rinse, and then chop into thin half rings.

Turn the peeled garlic cloves into a pulp using a press or grater. Peel the sweet peppers from tails and seeds, and then rinse. Cut the vegetable into large strips. Hot peppers also need to be freed from seeds and stalks, and then rinsed.

Cut the core out of the tomatoes. Divide the fruits into several parts. Using a blender, puree the tomatoes. For these purposes, you can use other devices: a meat grinder, a food processor and a juicer.

Pour the tomato puree into a convenient container and place on the fire. Bring the mixture to a boil.

Place the eggplants, onions, carrots and bell peppers in a deep frying pan or saucepan.

Pour boiling tomato sauce over the assorted vegetables and immediately place on low heat. Mix well with a wooden spatula.

Add sugar, salt, garlic, cayenne pepper, oil and vinegar. Mix thoroughly again. Simmer vegetables in tomato for 40 minutes. During this time they need to be mixed 3-4 times.

By the time the vegetables are ready, you should have sterilized jars ready. Distribute hot snacks into them.

Seal the jars tightly with sterile lids. Leave them under a warm blanket until they cool completely, then move them to a dry place for storage.

Canned eggplants with bell pepper pieces in tomato juice

Another variation of a delicious snack that is very easy to prepare yourself. Appetizing pieces of eggplant, onion and sweet pepper in thick tomato juice have a stunning aroma of garlic. A slight spiciness gives the appetizer an amazing piquancy, which goes well with a subtle hint of sweetness.

Ingredients:

Onions – 3 pcs.;
Salt – 2.5 tsp. + 1.5 tbsp. for pouring;
Bell pepper – 9 pcs.;
Medium eggplants – 9 pcs.;
Vinegar 9% - 150 ml;
Garlic – 1-2 heads;
Fresh tomatoes – 2500 g;
Hot pepper – 1 pod;
Sugar – 150 g;
Vegetable oil – 1.5 tbsp.

Preparation

Prepare all the components required to prepare the seaming. You should have them on hand.

Remove the stems from the clean eggplants and then cut them into large pieces or cubes. Sprinkle the vegetables with salt and leave for at least half an hour, then rinse and dry.

Chop the peeled onions into half rings.

Cut the sweet pepper halves, pre-seeded, into large strips.

Remove the seeds and tail from the hot pepper. Rinse it thoroughly.

Peel, wash and chop the garlic using a press.

Rinse the tomatoes and then pass through a meat grinder along with hot pepper. This way you will get tomato juice.

Pour 0.5 tbsp into the pan. vegetable oil and send it to the fire. Place the eggplants in the hot fat. Fry over high heat, stirring frequently, until the fruits are evenly browned. Using a spatula, remove the blue ones from the pan, leaving the oil in it.

Place bell peppers in the remaining fat. Cook the product over medium heat for no more than 2 minutes, then send it to the rosy eggplants.

Sauté the onion in the remaining oil (no more than 2 minutes). Place the ingredient with the rest of the vegetables.

Pour the tomato into a large container suitable for heating. Add salt and granulated sugar to it.

Place the juice on the fire and bring to a boil. Add the fried vegetables to the boiling tomato. Pour in the remaining vegetable oil. Simmer over moderate heat, stirring occasionally, for 20 minutes. Add garlic.

Pour in vinegar and mix thoroughly. Cook everything together for another 3-4 minutes. Place the vegetable mixture in sterile jars and screw on the lids, boiled in water.

Leave upside down under a warm blanket until the pieces have cooled. Store in a dark and dry place.

I found this recipe a long time ago from a French blogger. The recipes were all very easy to prepare and made from simple ingredients. I wanted to cook and try a lot. Some were for one time use, but some settled in my cookbook forever. Vegetable tian made from eggplants and bell peppers is one such recipe; I love dishes made from baked eggplants and bell peppers. Try to cook it - perhaps you will like this dish and your family will like it.

Prepare all the necessary products according to the list. Vegetables should be fresh, whole and aromatic. Wash them under running water along with the herbs and dry. Remove rosemary leaves from the branch.

Preheat the oven to 190 degrees, place the eggplants and peppers on a baking sheet, bake until lightly charred and fully cooked. In convection mode, 30 minutes is enough.

While the vegetables are roasting, prepare the dressing. Mix olive oil with good quality wine vinegar, chop the herbs and garlic, add hot pepper to taste.

Cool the vegetables, remove the skins, and remove the seeds from the peppers. The eggplants need to be placed in a colander under a press - it is important that all the water leaves them.

And so, alternating layers of vegetables, fill the entire form. It is advisable that the top layer be bell pepper. Sprinkle the top with rosemary leaves. Place the dish with tian in an oven preheated to 180 degrees and bake for 30 minutes.

Cool the prepared vegetable tian made from eggplants and bell peppers and serve cold.

Simple, tasty, aromatic. Enjoy!

Winter salads are a storehouse of vitamins on your table. The recipes in our selection are with eggplants, peppers, tomatoes, carrots.

Eggplants 3 kg
Onions 1 kg
Bell pepper 1 kg
Garlic 0.5 kg
Dill (very large bunch)
Vegetable oil for frying (how much eggplant will take)
Marinade for 1 liter jar
Sugar 2 tablespoons
Salt 1 tablespoon
Vinegar 70% 1 teaspoon
Boiled water at room temperature (as much as will fit in the jar)

Wash the eggplants, cut into 3 cm slices. If desired, you can peel the eggplants.

Fry the eggplants in a large amount of vegetable oil until golden brown.

Cut the onion into rings. Approximately 1.5-2 cm.

Bell pepper, remove seeds, remove white partitions, and also cut into 1.5-2 cm slices.

Cut the garlic into slices.

Finely chop the dill.

Sterilize jars with lids in advance. Place fried eggplants at the bottom of the jar.

Then a layer of onions.

Then bell pepper.

Sprinkle with garlic and herbs.

And so repeat a few more layers. Pressing each layer. Between layers, add sugar, salt and vinegar.

Add boiled water at room temperature.

Cover the jars with lids and place in a saucepan for “wet sterilization.” Place a towel on the bottom of the pan, place the jars, add ½ part of the water and put on fire. For 40 minutes.
Screw on the lids and cover the jars with a warm blanket until the jars cool completely.

Recipe 2: pepper and eggplant salad for the winter (step by step)

3 kg eggplant,
2 kg red bell pepper,
1 bunch of parsley (medium),
200 g garlic,
300 g vinegar 9%,
300 g sunflower oil,
2 tablespoons salt,
1.5 cups sugar.

Wash all vegetables well first. Cut the eggplants into long pieces into a large container - a basin or cauldron.

If desired, the eggplants can be peeled, but usually the skin does not interfere. Remove the core and seeds from the pepper, cut lengthwise into 4-6 pieces and add to the eggplants.

Add finely chopped parsley there.

Add 300 g of vinegar, 300 g of sunflower oil, 2 tablespoons of salt, 0.5 liters of water. Leave to marinate for 20-30 minutes, stirring everything occasionally.

After the allotted time, put the vegetables on the fire and bring to a boil. As soon as it boils, add 200 g of garlic, previously ground in a meat grinder.

Boil for 15-20 minutes and place in jars that have been sterilized in advance with steam or in the oven. Roll it up, turn it over and wrap it in a blanket for a day.

Recipe 3, simple: eggplant and sweet pepper salad

This is one of the many interpretations of the well-known salad. An appetizing mixture of vegetables can complement any dish. Therefore, you should prepare such preservation, because it will add variety to the winter diet.

Bell pepper – 300 g
Eggplants – 300 g
Tomatoes - 2 pcs.
Vegetable oil - ¼ tbsp.
Salt - 1 tsp.
Sugar - 1 tsp.
Vinegar 9% - 1 tsp.

Rinse the eggplants. Remove fruit stems. Cut the vegetables into small cubes. Place the eggplant pieces in a bowl. Add ½ tbsp. salt, mix. Let the blue ones brew for 40 minutes to rid the vegetables of bitterness.

Remove the fruit stems from the peppers. Remove seeds from vegetables. Cut the peppers into large strips. If you want to make the salad spicier, you should add a few pieces of chili to the chopped vegetables.

Heat vegetable oil in a frying pan. Fry bell peppers in it until golden. Lightly squeeze the blue slices with your hands. Add them to the container with pepper. Stir and cook over medium heat for 10 minutes.

Peel the tomatoes. Cut out the rods. Chop the tomatoes into large pieces. Place in blender. Add sugar and salt. Pour in vinegar. Grind the ingredients until a homogeneous mass is formed.

Pour the resulting tomato sauce over the roasted vegetables. Reduce heat to low. Cook the salad for 45 minutes, remembering to periodically stir the contents of the pan.

Sterilize the glass jar and iron lid. Place the hot salad in a dry container, filling it to the brim of the neck. Cover the jar with a lid. Carefully roll it up with a key for preservation. Cover the glass container with a warm jacket. Leave until completely cool. Ready preserves should be stored in a cool, dry place. Bon appetit!

Recipe 4: winter salad of eggplant, pepper, tomato

The eggplant salad with tomatoes and peppers created according to this recipe is otherwise called “Troika”. This is because all the vegetables that are used to prepare it in this photo recipe are taken in three pieces. This number of components is designed for one liter and half-liter jar of salad. However, if you wish, you can double the volume of ingredients, thereby getting twice as much in the output.

eggplants - 3 pcs.
tomatoes - 3 pcs.
sweet bell pepper - 3 pcs
garlic - 3 cloves
chili pepper - 1/3 pcs
table salt - 2 tbsp.
sugar - 1 tbsp.
vinegar - 2 tbsp.
vegetable oil - 100 ml
allspice peas – 5 pcs.

Prepare all the ingredients required in this recipe to create a delicious winter eggplant dish at home.

Now bring the vegetables to the required condition and start this business with eggplants. First, rinse them several times under water, and then cut the blue ones into thin circles. Their thickness should not exceed one centimeter.

Place the prepared eggplants in a deep bowl, and then cover them with salt. Leave the vegetables in this position for twenty minutes.

Meanwhile, work on the tomatoes. Wash them and chop them into large pieces.

Cut the bell pepper in half and remove all the insides. After this, rinse the vegetable under water on both sides. It must be washed both inside and outside. Now cut the pepper into longitudinal strips.

Peel the onion, then chop it into small pieces. The photo below shows an example of how to chop an onion vegetable.

Place all the prepared vegetables along with the eggplants in one cast iron pan, in which preheat the vegetable oil.

After the vegetables boil, add granulated sugar, salt and allspice, and turn the heat down a little. Cook the salad for thirty minutes and stir it regularly.

After the specified time, pour vinegar into the mixture, and then stir everything a couple of times. Place the hot eggplant salad in pre-sterilized jars. Then cover the workpieces with lids, and then send them for re-sterilization, which should take thirty minutes.

Roll up the lids of sterilized jars with vegetables using a special seaming machine. After this, be sure to check the rolled-up blanks for leaks. Turn the jars upside down and cover with a blanket until cool.

The most delicious eggplant salad with tomatoes and bell peppers is ready for the winter. Now you don’t have to worry, because the most delicious and juicy vegetables for the winter have already been prepared and the whole composition is in one jar. Bon appetit!

Recipe 5: winter salad from eggplants and sweet peppers

When preparing vegetables, you should definitely prepare a salad for the winter from eggplants, sweet peppers and tomatoes - I’m posting the most delicious recipe for you below. In addition to the above ingredients, you can add other vegetables to the salad according to your taste, for example: onions, garlic, beans, mushrooms, as well as herbs and your favorite spices and herbs. By regularly preparing such a salad - for the winter or not - you can experiment with the ingredients, each time getting an original and very tasty appetizer.

2 eggplants,
2 onions,
2 sweet peppers,
2 tomatoes
50 ml vegetable oil,
1 tbsp. l. salt,
2 tbsp. l. Sahara,
4-5 cloves of garlic,
30 ml table 9% vinegar,
spices and spices as desired.

In general, vegetable salad with eggplants is quite simple to prepare. First you need to take medium-sized, preferably young, vegetables and cut off the stalks. Then wash the eggplants thoroughly and cut into cubes or strips.

Now it’s the turnip’s turn. Here everything follows the usual procedure: remove the husks, chop not too finely.

Any sweet pepper (kapi, bell pepper) needs to be washed, cut out the stalks and remove the seeds, then cut as desired, but not too large.

Pour a couple of tablespoons of vegetable oil into a saucepan or regular pan, add eggplant pieces, sweet peppers and onions. Immediately turn the heat to low and stir the vegetables until a small amount of juice comes out.

While the first portion of vegetables is stewing, prepare the tomatoes and garlic. Here, too, everything follows the traditional procedure - wash and cut the tomatoes into cubes, peel the garlic and chop it with a sharp knife.

After 10 minutes of stewing the eggplants, add the tomatoes and garlic to the pan and stir.

Immediately add salt, sugar, any spices to the saucepan - you can sprinkle with red, black ground pepper, fenugreek, coriander, paprika. Pour in vegetable oil. Stir and continue to simmer over low heat, loosely covering the saucepan with a lid. After 40 minutes, add table vinegar, stir and simmer for 5 minutes. The stewing process must be constantly monitored so that the vegetables do not burn. If there is very little liquid left in the saucepan, add a little water.

Place the eggplant salad in sterile jars and secure with sterile lids. Jars can be sterilized quickly and easily in the oven.

For the first couple of days, keep the preparations in sight, covering them with a warm blanket. After two days, making sure that the salad is sealed tightly and the lids are not swollen, you can move it to a cool, dark place.

Recipe 6, step by step: eggplant, carrot and pepper salad

Various snacks and salads based on blueberries always turn out incredibly tasty. The vegetables themselves are quite meaty and have a pronounced taste. But it wouldn’t hurt to supplement them with spices, tomatoes, onions and other vegetables. This set of ingredients makes a wonderful preserve.

Eggplants – 1 kg
carrots – 200 g
bell pepper – 300 g
onion – 250 g
tomatoes – 400 g
garlic – 1 head
parsley – ½ bunch
hot pepper – 2 pcs.
vegetable oil – ½ tbsp.
sugar – 1.5 tbsp. l.
salt – 2 tbsp. l.

The first step is to deal with the “little blue ones”. First rinse the vegetables and then dry them with a towel. Remove fruit stems. Peel the eggplants by cutting them off with a knife.

Cut the eggplants into small pieces. Place them in a deep bowl. Sprinkle the eggplant pieces with 1 tbsp. l. salt. Stir, leave to brew for 45 minutes.

Peel the carrots. Rinse the root vegetables with water. Grate the carrots on a coarse grater.

Dip tomatoes into boiling water. Then rinse the tomatoes with cold water. Remove the skin. Cut out the remaining fruit stems. Cut the tomatoes into thin slices (slices or slices). Place the tomato pieces in a bowl. Sprinkle them with sugar and the remaining salt and mix.

Remove seeds and stems from bell peppers. Cut the peppers into medium-sized cubes.

Peel the bulbs. Finely chop the onion with a knife.

Rinse the parsley and hot pepper. Separate the greens from the stems. Place the parsley in a blender bowl. Remove stems and seeds from hot peppers. Add to bowl. Remove the skins from the garlic cloves. Place them in a bowl.

Grind parsley, pepper and garlic in a blender. Grind the mixture until a homogeneous spicy paste is formed.

Pour vegetable oil into a deep frying pan (or pan with thick walls). Heat it up. Squeeze the eggplant pieces with your hands to remove excess liquid. Place blueberry cubes in heated oil. Fry for 7 minutes over medium heat, remembering to stir. Then reduce the heat to low. Place a spicy puree of garlic, parsley and pepper on top of the eggplant.

Add onion to the pan. Place a layer of carrots on top and then bell peppers.

Distribute the tomatoes in an even layer in the pan.

Cover the pan with a lid. Simmer the salad for 1 hour over low heat. The dish needs to be stirred periodically.

Place the salad in sterilized jars. Seal the containers with boiled lids. Turn it over and put it under a blanket until it cools.

Recipe 7: winter eggplant salad (step-by-step photos)

This winter salad of sweet peppers and eggplants is good both as a side dish and as a main dish. I really like to warm it up a little and serve it with soft mashed potatoes. If desired, you can chop fresh herbs on top for serving: cilantro, parsley, basil.

Eggplant - 1 kg
Sweet red pepper - 1 kg
Tomato juice - 1.5 l
Garlic - 1 pc. big head
Vinegar - 100 g 9%
Sugar - 100 g
Vegetable oil - 120 g
Chili pepper - 1 pc. pod
Salt - 40 g

Wash the vegetables.

Cut off the stem of the eggplant. Cut the vegetable into half rings, and if it is large enough, then into quarters. The thickness of the pieces is about one centimeter.

Cut the sweet pepper, cut out the stalk and select the seeds, remove all films and membranes.
Cut the halves lengthwise again and cut into small strips, also about one centimeter wide.

For the salad we need 9% vinegar. I take regular alcohol. You also need vegetable oil, sugar, and salt. I specifically weighed the salt - I took a large heaped tablespoon, it turned out to be 40 g.
Peel a large head of garlic.

I always keep red pepper pods in the freezer, that is, I always have them on hand. Of course, you can take fresh one.

Instead of tomato juice, I took tomato paste and diluted it with water. You can also take a couple of kilograms of ripe tomatoes and put them through a juicer - that’s the juice.

Pour tomato juice into a large saucepan, bring to a boil and add vegetables to it.

Cook for 10 minutes, stirring first, changing the lower, slightly cooked vegetables with the upper ones. After the vegetables settle, the liquid will increase, and you will no longer need to stir.

After 10 minutes, add salt and sugar, chopped chili pepper (select the seeds and discard), as well as vegetable oil. Cook for another 10 minutes.

Then add chopped garlic, pour in vinegar, bring to a boil again and turn off.

Sterilize jars in any way convenient for you. I wash them with baking soda, rinse them thoroughly and dry them for about 3 minutes in the microwave at full power.

Wash the lids and keep in boiling water.

Place the prepared sweet pepper and eggplant salad into jars. From this amount of ingredients I get about three liters of salad.

To be on the safe side, I always sterilize my workpieces.

Cover the bottom of the pan with gauze, place the jars and pour water approximately up to the “hangers” of the jars. Bring to a boil and sterilize for about 10 minutes.

Afterwards, twist the jar and turn it upside down.

I store sweet pepper and eggplant salad in the basement for the winter. But I have verified that it stands perfectly well just in the kitchen, in the corner.

I really like adding cilantro to this salad, but since I’m the only one in the family who loves this spicy herb, I roll it up without it, and then, when serving, add it as desired.

Bon appetit everyone!