Here is an elementary recipe for awesome, delicious eggplants in a spicy tomato sauce. The appetizer will appeal not only to lovers of blue ones, but also to everyone, without exception, since you cannot immediately say that the tomato actually contains eggplants. The recipe is quite simple and within the power of every housewife, even the most beginner. It is worth noting that the ingredients contain the amount of peeled vegetables that have already been peeled.

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

How to cook eggplant in tomato for the winter

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

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

We set the mass of tomatoes to boil by adding kitchen salt, sugar, chopped garlic, a portion of refined vegetable oil, peas and vinegar.

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

A delicious appetizer of eggplant in a tomato is ready.

It remains only to spread it out on the banks sterilized in advance and seal it with steamed special lids.

It is best to serve a ready-made eggplant-tomato snack on the table chilled.

Delicious and juicy eggplants in tomato for the winter are very rich and satisfying. This canned snack can be served as an independent dish or as a side dish for mashed potatoes, meat treats 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. Execution of any of the selected recipes will delight hostesses, household members and their many guests.

Eggplant in tomato for the winter without sterilization

Eggplants in tomato juice for the winter, which are prepared without sterilization, are very tasty. If you prepare the jars well and screw them up with the lids correctly, then the salad will stand perfectly all winter. No, though! He will certainly be eaten. After all, such eggplants for the winter in tomato sauce are surprisingly spicy and tasty.

Ingredients

To make a tasty and satisfying snack from vegetables for future use, you need to prepare:

• eggplant - 7 kg;
• tomatoes - 3 kg;
• onions - 1 kg;
• sugar - 2 tbsp. l .;
• vegetable oil - 150 ml;
• hot pepper - 1 pc. (optional);
• salt to taste.

Cooking process

It is worth making a reservation right away that from the specified amount of products at the outlet, you can get about 6 jars of 0.5 liters.

1. So, if all the products are prepared, you can start the cooking process. Traditionally, it is recommended to start cooking snacks with the blue ones themselves. They need to be washed. The peel is removed from the vegetables. The stalks are necessarily cut off. After all these preparatory work, the blue ones must be cut into thin and even plates. The slicing is generously covered with salt and left until the juice is released.

1. After that, it is recommended that you squeeze the eggplant with your hands and put these vegetable slices on a baking sheet, which was previously slightly greased with vegetable oil. On top of the blue ones, it is also recommended to sprinkle a little with vegetable oil. In addition, the plates of vegetables must be lightly salted.

1. A baking sheet with eggplant is sent to the oven, which was previously heated to 220 degrees. The plates should be browned.

1. Next, you need to peel and chop the onion. It is transferred to a cauldron, on the bottom of which vegetable oil was poured and heated. It is recommended to fry the onion slices 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 by a blender. The mass is stewed for a quarter of an hour.

1. Vegetables baked in the oven must be chopped at random and also sent to the boiling tomato mass.

1. Now you need to pour granulated sugar into the mixture. The mass is salted. If it is decided to make the appetizer spicy enough, the whole washed bitter pepper is placed in it. It is necessary to stew the workpiece for about 20 minutes, after which the prepared eggplants for the winter with tomato paste are poured into pre-sterilized cans and sealed with metal lids.

Eggplant with pepper in tomatoes for the winter

Eggplants with peppers and tomatoes for the winter are unusually aromatic and rich. This is a very satisfying and savory appetizer that will certainly appeal to lovers of spicy vegetable salads. The recipe for eggplant in tomato sauce for the winter is also quite simple.

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 recipes for eggplant in tomato sauce for the winter. But this option is especially popular. Probably, the whole point is that such a recipe for eggplant in tomato for the winter turns out to be especially bright and satisfying.

1. Spicy eggplants in tomato sauce are prepared quite simply for the winter. Where should you start? Everything is easy here. All fruits should be washed, peeled, and all unnecessary should be cut off from them, if necessary. Tomatoes must be scrolled through a meat grinder or simply grated. Tomato gruel is put on fire. Chopped hot peppers and garlic, passed through a press, should be put in tomato juice.

1. Now salt and granulated sugar are poured into the mixture.

1. Next, vegetable oil is poured into the workpiece and peppercorns are added.

On a note! If you decide to use this recipe, it is recommended to put allspice peas in a gauze bag before adding them to the tomatoes. Before packing the blank into cans, it can be removed.

1. The next thing is to prepare the bell pepper. Vegetables are washed, cut coarsely and laid out in a tomato filling.

1. Following the recipe for preparing eggplants in tomato sauce for the winter, now you need to prepare the blue ones yourself. The fruits should be washed and chopped coarsely. The optimum thickness of each slice is 2 cm. The slicing is also transferred to the total spicy-vegetable mass. All components are mixed. Boil the mass from the moment it boils over medium heat for about 50 minutes.

1. When the preparation according to the recipe for cooking eggplants, peppers and tomatoes for the winter is almost ready, you need to pour vinegar into it. The vegetable mixture is cooked for another 7 minutes.

1. 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 is easy to make eggplants in a tomato for the winter: the video will help cooks realize the harvest of vegetables. By the way, there are other interpretations of this blank for future use. It is also worth experimenting with recipes for harvesting eggplant with tomatoes in layers for the winter and fried eggplants in tomato sauce for the winter. All this is delicious!

Eggplants are harmoniously combined with tomatoes; these vegetables are often cooked together, including in salads, casseroles, stews. Covering canned food from "blue", many housewives also supplement them with tomatoes, making them a sauce. Eggplants in tomato sauce are delicious and look appetizing. Sometimes you have to tinker with the preparation of this dish, but the result justifies the effort spent.

Cooking features

Inexperienced cooks sometimes make mistakes when preserving eggplants, due to which snacks are not tasty enough or are poorly stored. Knowing the peculiarities of the technology of cooking eggplants in tomato sauce for the winter, even a novice housewife will cope with the task.

• "Blue" often contain solanine - a harmful substance that gives vegetables a bitterness. Before preparing canned eggplant, they must be freed of solanine. To do this, the chopped vegetables are salted or immersed in a saline solution prepared from 20 g of salt per 1 liter of water, washed and dried.
• Eggplants in tomato sauce will turn out to be more delicious if they are pre-fried, but the preparation of such canned food will require more time and effort.
• Tomatoes for the preparation of tomato pouring are chopped using a meat grinder or blender to a puree state. If you first peel them and remove seeds, the filling will be more gentle. It will be easy to peel the tomatoes if you cut them crosswise and put them in boiling water for 2-3 minutes, then transfer them to a container filled with cold water. The seeds can be removed with a spoon by cutting the fruit in half. When grinding tomatoes with a meat grinder, there is no need to peel them of seeds and skins, since this unit is able to grind them to a fine consistency, so that they will hardly be felt at all in the filling.
• Eggplant jars in tomato sauce must be washed with soda and sterilized, otherwise the snack will quickly deteriorate. The lids are also sterilized by boiling. You can use only metal covers that ensure tightness, plastic ones will not work for this purpose.

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

Eggplant in tomato sauce with garlic

Composition (for 3 l):

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

Cooking method:

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

Video recipe for the occasion:


Once the cans have cooled, they can be rearranged in the closet or wherever you prefer to store supplies.

Eggplant in tomato sauce with pepper

Composition (for 5 l):

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

Cooking method:

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

Eggplants in tomato and pepper sauce are a savory appetizer that will appeal to lovers of spicy dishes. You can store it at room temperature.

Eggplant in tomato and apple filling

Composition (for 2 l):

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

Cooking method:

• Cut the eggplants into semicircles about 1 cm thick, salt, and leave for 20 minutes. Rinse the blue ones so that they are not oversalted.
• Peel the apple, cut the core. Cut the pulp into slices, chop with a blender, put in a saucepan.
• Pepper, peeled from seeds, cut into small pieces, use a blender to mash. Send to apple pulp.
• Pour boiling water over the tomatoes, peel, cut into cubes. Beat with a blender until puree.
• Place tomato puree with applesauce and pepper, add salt, sugar and butter to them.
• Bring to a boil, dip the eggplant in the sauce, cook for 20 minutes.
• Add vinegar, stir. Cook for 2-3 minutes, remove from heat.
• Arrange the eggplants in the prepared jars, pour over the sauce remaining in the saucepan.
• Close the snack jars tightly. Place the bottoms up, cover with a blanket.

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

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

Eggplant is a herbaceous plant that came to us from the East and is firmly settled in our diet. Each hostess tries to prepare blue ones for the winter in various forms. And it is not surprising, because the vegetable is rich in calcium, potassium, phosphorus, iron, carotene and B vitamins, which are so lacking in our body in the autumn-winter period. The blue ones also 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 everyone's attention.

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

Let's share with you one of the popular recipes for making eggplant for the winter.

Required Ingredients

To prepare the blank you will need:

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

From this amount of ingredients, approximately three liters of salad are obtained.

Features of the choice of products for procurement

For the preparation of a canned dish, it is better to take blue blue ones, in the stage of technical ripeness, that is, those that can lie down. They will be less bitter.

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

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

The pepper should also be ripe and free from defects.

What you need in the kitchen

To prepare the workpiece, you should have at hand:

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

Important! If you don't want the eggplant to taste bitter, you can soak it.

Step by step cooking process

1. We wash and cut the tomatoes. We pass them through a meat grinder into a container in which the salad will be cooked.
   
2. We put the saucepan with tomatoes on the fire, and as soon as the contents begin to boil, add vinegar, vegetable oil, salt and sugar to it. Mix thoroughly and wait until it boils.
   
3. In the meantime, we wash and cut the eggplants into half rings, cutting off the "nose" and "tail" beforehand. 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 are too thin, then during cooking they will turn into porridge.
   
4. We wash and clean sweet peppers from seeds and partitions. Cut into strips.
   
5. Peel the garlic and put it in a blender. Add hot peppers, washed and peeled from seeds, to it. Grind. If you don't have a blender, you can mince the ingredients.
   
6. Pour all the ingredients into boiling tomatoes and mix gently. Boil and cook for 35-40 minutes, stirring occasionally.
   
7. While the workpiece is being cooked, we sterilize the jars and lids.
8. Pour the prepared salad into jars and close the lids. Turn the preservation over and cover it with a towel until it cools completely.
   

How and where to store the workpiece

After complete cooling, preservation under a euro-cover is stored in a cool place. Do not shine sunlight on the cans. You can enjoy apples by cooking them in a variety of ways.

What to serve eggplant on the table with

A spicy aromatic 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 go well with any dishes. Therefore, they can be safely put on the table, and let each guest try for himself which 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 simple recipes for canned eggplant. There are a huge number of them. And each housewife has the right to make her own adjustments in the cooking process.

Video: eggplant for the winter in tomato sauce

Ingredients

To cook eggplants in tomato for the winter you will need:

tomatoes - 2.5 kg;
bitter pepper - 1-2 pcs.;

sweet red pepper - 10 pcs.;

eggplant - 3 kg;
garlic - 1-2 heads;
sunflower oil - 1 glass (glass 250 ml);

vinegar - 1 glass;

sugar - 1 glass;
salt - 2 tbsp. l.

Cooking steps

Rinse vegetables under running water.

Remove seeds from sweet and bitter peppers. Pass the peppers and tomatoes through a meat grinder.

Add sugar, salt, vegetable oil and vinegar to vegetables. Put the mixture on fire and simmer over low heat for 5-10 minutes.

Peel the eggplants and cut them first lengthwise into four parts, and then crosswise, into slices about two centimeters thick.

Add pieces of eggplant to the tomato mass and cook the mixture from the moment it boils for five minutes. Then add the garlic passed through a press, mix and simmer for another 15-20 minutes over medium heat. The cooking time depends on the eggplants, the main thing is not to overcook them, so that they retain their shape, but also are not raw, so do not forget to taste them periodically.

Arrange the eggplants in tomato sauce in sterilized jars and roll up the lids for the winter.

Turn the jars upside down and wrap them in a warm blanket until they cool completely. From this number of products, I got nine half-liter cans.

Delicious eggplants in tomato sauce are ready, you just have to wait for winter and open a jar of delicious preservation.

Bon Appetit!