Spicy eggplants with garlic and hot pepper for the winter. Recipes for colds for the winter: canned eggplants with pepper and garlic Rolled bell peppers and eggplants

The meatiest option, where the blue ones are kept whole. At the same time, there are a minimum of components and a bright note of coriander.

Cooking time - 30 minutes + 1 night (10-12 hours)

We need:

Eggplants - 1 kg (4-5 pcs.)
Garlic - 5 cloves
Dill and parsley - 1 small bunch each
Vegetable oil - 3 tbsp. spoons
Coriander (ground) - to taste

For the marinade:

Water - 1.5 l
Vinegar (9%) - 100 ml
Salt - 2 tbsp. spoons
Bay leaf - 2-3 pcs.
Black pepper (peas) - 2-3 pcs.

Important details.

Take approximately the same medium-sized vegetables.
The greens can be anything. But you can never go wrong with the popular pairing - dill and parsley.
Select a large saucepan and deep bowl that is large enough to fit the whole vegetables.
We use 1/3 teaspoon each of coriander and pepper.

How to cook.

We wash them, but we don’t clean the blue ones. We cut off the ends and make a longitudinal cut along, but not all the way, as can be seen in the photo below. We will boil these preparations in the marinade.

Take a larger pan that will fit the whole vegetables. Dissolve all components in water, wait for it to boil and let it boil for 1 minute. Place the blue ones into the solution and boil over high boiling water for 15 minutes.

Place the softened eggplants in a colander and wait to cool.

During this time, prepare the stuffing mixture of garlic and herbs. We chop the herbs finely, and chop the cloves through a press. Mix them with butter, sugar, salt and the marinade in which the vegetables were cooked - literally 2-3 tablespoons.

Stuff the vegetables with the aromatic mixture. Generously, lightly pressing into the cut. We place the beauties in a deep container on top of each other. The remaining filling can be placed on top.

Close the container tightly and let it cook until done - 10-12 hours. Convenient to do at night. Result: awesome snack! Most likely, you will like it so much that you will cook it often.

Baked with “Mosaic” marinade - 2 hours

The oven, onions and bell peppers make all the difference in the success of the recipe. The process itself is brilliantly fast, even despite thorough baking.

Cooking time - 45 minutes (in the oven) + 2 hours marinating

We need:

Eggplants - 1 kg (about 5 pcs.)
Vegetable oil - 2-3 tbsp. spoons
Salt - 2-3 pinches

For the vegetable addition:

Onion - 4 small
Bulgarian sweet pepper - 3 pieces

For refueling:

Garlic - 3-4 cloves
Parsley - 1 bunch
Sugar - 1/2 teaspoon
Salt - 1/3 teaspoon
Vinegar (9%) - 4 tbsp. spoons (or lemon juice)
Water - 2-3 tbsp. spoons

How to do it.

We cut the blue ones into large pieces up to 2 cm, as can be seen in the photo. Lightly add salt, pour in 2-3 tbsp. spoons of oil and mix well. We will bake eggplants in the oven.

Place the slices on parchment paper. Bake at 180 degrees, on medium level - 40-45 minutes.

Attention! During this time, be sure to stir the pieces 2-3 times.

We are preparing a “mosaic”. We cut the onion into half rings, and the pepper into strips, not very thin. In a heated frying pan, fry onions and peppers. Place the roast on a sieve to drain off excess oil.

Combine vegetables with finely chopped parsley and garlic mass from the press. This also includes sugar, salt, black pepper, vinegar and a little water.

Combine baked eggplant pieces, fried vegetables and dressing with garlic and herbs. This delight should be infused in the refrigerator for 2 hours. And get ready for the fact that it is always not enough.

Slices with garlic, herbs and pepper - 3 hours

Cooking time - 20 minutes + 3 hours

We need:

Eggplants - 600-700 g (3 medium pieces)
Bulgarian sweet pepper - 2 pieces
Garlic - 6 cloves
Parsley - 1 large bunch
Sugar - 1 tbsp. spoon without slide
Salt - 1 tbsp. spoon without slide
Vinegar (9%) - 2 tbsp. spoons
Extra virgin olive oil - 3-4 tbsp. spoons (to taste)
Ground black pepper - to taste

To boil the blue ones in the marinade:

Water - 2-2.5 liters (to immerse all the cuttings)
Vinegar (9%) - 100 ml (½ cup)
Sugar - 2 tbsp. spoons
Salt - 2 tbsp. spoons

Important details.

Oil can be replaced with sunflower or sesame oil if you have not yet been inspired by the unique benefits of olive oil. for the curious.
In vegetable dressing, you can adjust the sugar, salt, and vinegar according to your needs. Eggplants get their main sourness from boiling.

How to cook.

We cut the main characters into circles without peeling the skins. Thickness - up to 1 cm.

Finely chop the pepper, garlic and herbs. You can give in to fanaticism and run a knife along and across the slicing. We find the smallest additions to be the most delicious.

Combine the ingredients for the marinade (water, salt, sugar, vinegar) and place the blue ones in the pan. Keep it at a low boil for 5-10 minutes. You can press it with a smaller lid so that it doesn’t float up.

It is very important not to overcook! The semi-ready state suits us. You want the circles to become darker and soften, but keep their shape.

We drain the water - the handsome ones remain in the colander. They are ready to get acquainted with the spicy mixture of garlic and herbs. We just put it in layers: the blue ones in one row - a spoonful of other vegetables on each circle - again the blue ones.

We leave the beauty to marinate in the cold - 2-3 hours.

Three more recipes - step by step with photos and videos

We are not exaggerating when we say that we are addicted to spicy food. With eggplants this is only a plus. It’s hard to count how many delicious things we’ve already tried.

A very tasty lean vegetable dish can be prepared from eggplants with peppers. This dish can be served as a side dish or as a light dinner, because it is ideal for those watching their figure.
The combination of eggplants and bell peppers is very interesting and will surely appeal to all sweet pepper lovers.
For preparation you will need:

- 1 large eggplant,
- 2 large bell peppers,
- 1 carrot,
- 2 cloves of garlic,
- a little parsley,
- salt,
- 1 tbsp. olive oil,
- ground black pepper,
- sweet ground paprika.

Recipe with photos step by step:

First, let's fry garlic and carrots. Finely chop the garlic and grate the carrots. Heat a spoonful of olive oil in a deep frying pan (you can get by with half a spoonful if you're counting calories).
First fry the garlic until fragrant, then add the carrots. Add a little water and simmer, stirring, for several minutes until the carrots are soft.

While the frying is being prepared, let's take care of the peppers. Wash the peppers and remove the seeds. Cut into fairly large pieces. I prefer red bell peppers because they taste the sweetest.

When the milk becomes soft, add the chopped peppers. Fry them over medium heat under the lid, stirring occasionally. Set the timer for 15 minutes.

Cut the eggplant into large cubes. I don’t soak the eggplants or salt them in advance to remove the bitterness. I'm happy with eggplants the way they are. I just cut it into cubes and add it to the peppers in the pan.
Stir, salt, pepper, season with paprika. Cover with a lid and simmer until tender, about 15 minutes.

You can simmer for the last 5 minutes without a lid; if there is excess liquid, let it evaporate. After the stewed vegetables are removed from the heat, add chopped herbs, in my case parsley. Let's mix.

This bright, tasty and healthy dish came together in less than half an hour.
Serve garnished with greens.
Bon appetit!

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!

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.