Preserving the summer abundance of vegetables for the winter is the care of the hostess. Processing the grown crop is a help to the family budget, a useful flavoring additive to traditional dishes during the cold season. The best eggplant recipes for the winter will not leave anyone indifferent. A variety of ingredients, processing modes allow you to choose winter snack for every taste.

Purple fruit is a welcome guest of the feast at any time of the year. Unique taste qualities, combined with tomatoes, peppers, hot and spicy seasonings, herbs, made eggplant one of the favorite vegetable crops.

The pulp of a medium-sized eggplant will cover 1/10 of the daily requirement of the body:

• in copper;
• potassium;
• phosphorus;
• vitamins B9, B6, B5.

Iron, magnesium, vitamins C, K, B1, B2, PP make up 6-7% in 200 grams of blue ones. The amount of cobalt, manganese, molybdenum approaches a third of what is needed. High percent dietary fiber(18%) and low calorie content (2%) in a 200-gram serving - the reason to consider eggplant as a dietary product.

Preparing the necessary ingredients

The main requirement for food raw materials for blanks is freshness, the absence of signs of decay, mechanical damage, and ripeness. Eggplants are cut for canning in circles or slices. The rest of the vegetables are chopped through a meat grinder, blender.

1. Blue: dark purple, evenly colored, elastic, with green tails.
2. Tomatoes: firm, bright red, fleshy or thin-skinned.
3. Sweet peppers: elastic, intensely colored, with dense tails.
4. Bitter pods: elastic, with green tails.
5. Onions, garlic: well dried, from the current year's harvest.

Recipes for harvesting blue with tomatoes for the winter

There are a great many variations of recipes for preserving purple and bright red fruits.

The taste changes in the ratio of salinity-sweetness, combined with spicy and spicy seasonings.

Eggplants, fried or raw, add character to the same dish prepared in the same way, with the same ingredients.

With pepper in tomato

Sweet peppers are the best addition to blue tomato puree. Aroma and slight sharpness improve the taste of the snack.

Conservation consists of 4 stages:

• preparation of the main ingredient;
• cutting tomatoes and peppers;
• preparation of tomato-pepper mixture;
• blue bookmark;
• capping.

Many recipes indicate the need to remove the bitter juice from the eggplant. There are two ways: put the chopped vegetables in salt water or add plenty of salt. Salt releases bitterness. The exposure time in water is 10 minutes, in dry salt - 20-60 minutes, depending on the number of fruits. After that, the vegetables are washed, slightly dried.

The tomato skin will not affect the taste, but it will make the dish less attractive. You can get rid of the skin by dousing the tomatoes with boiling water for a few minutes, and then placing them in cold water. To facilitate cleaning, you must first make a cross-shaped incision at the site of attachment of the stem. Peeled fruits are cut into 6-8-10 parts (depending on size).

Peppers are freed from seeds, cut into 8-10 parts.

Tomatoes, peppercorns, salt, granulated sugar, and butter are placed in an enameled pan. The resulting tomato paste languishes for half an hour. It is necessary to stir from time to time so that boiling occurs evenly.

Then blue is added. The final stage lasts another 20 minutes from the moment of boiling. Eggplant must be mixed for better impregnation with fragrant juice.

Packaging in ready-made, hot jars, with a capacity of 500-800 milliliters. Capping in an inverted position, cooling.

The composition of the snack (kilograms):

• blue - 2;
• tomatoes - 3;
• peppers - 1;
• salt - 0.03;
• granulated sugar - 0.03.

The volume of oil is 100 milliliters.

eggplant recipe in tomato sauce

Preparation of tomato sauce begins with mashed potatoes. Tomatoes are peeled, passed through a meat grinder or blender. The resulting mass is added, sugar is added and put on fire. Stirring constantly, bring to a low boil. The puree should not turn into a paste. After 5 minutes, finely chopped sweet peppers, grated carrots are added. The sauce will be ready in a quarter of an hour.

The blue ones are cut into circles 1-2 centimeters thick, undergo salt treatment. Washed vegetables are put into the sauce. Avoiding a strong boil, boil the eggplant for 10 minutes. Pour in acetic acid (6%), bring to a boil and remove from heat. Arrange in a glass container, close the lids.

Composition (kilograms):

• tomatoes - 3;
• sweet red peppers - 1;
• carrot - 0.3;
• blue - 1;
• salt - 0.03;
• granulated sugar - 0.03.

Vinegar - 50 milliliters.

Salad with tomatoes

Salad appetizer is prepared from the ingredients:

• little blue ones;
• tomatoes;
• sweet yellow peppers;
• garlic bulbs;
• parsley;
• salt;
• vinegar;
• refined sunflower oil.

To prepare 3 kilograms of salad, you will need 1 kilogram of blue, tomato, peppers, 8-10 garlic cloves, 100 grams of herbs, 60 grams of salt, 100 milliliters of vinegar, 500 milliliters of oil.

The fruits are ready for cutting. The size of the pieces of arbitrary shape, approximately the same. Parsley and garlic are chopped with a blender. All components are laid in a saucepan, salted, poured vegetable oil. Salad preparation time - 20 minutes after boiling. Added at the end acetic acid. After 2 minutes, the snack is placed in jars, closed, put on cooling.

Sharp blue in tomato sauce

Composition of spicy appetizer:

• blue ones - 3 kilograms;
• tomato - 1 kilogram;
• sweet peppers - 800 grams;
• hot peppers - 8 pieces;
• garlic heads - 300 grams;
• salt 30 grams;
• vegetable oil - 500 milliliters;
• acetic acid 9% - 200 milliliters.

Eggplants are peeled, cut into circles, 200 grams of salt are added and left for 1 hour.

Peppers, garlic, tomatoes are peeled, cut, passed through a meat grinder. In hot peppers, the seeds are left for spiciness. The resulting suspension is poured into an enamel pan, put on the stove. Add oil and a tablespoon of salt, bring to a boil.

In blue ones, the resulting juice is drained. Vegetables are washed, strained.

Eggplants are poured into boiling adjika. Cooking time - 20 minutes after the mixture begins to boil evenly, and the blue ones are completely covered with liquid.

Adjika with blue ones is periodically mixed. At the end, vinegar is poured in. After boiling, the finished snack is removed from the fire and laid out in calcined liter jars. Finished product rolling - 5 liters.

Canned with tomato juice

The variety of tomatoes is important. The fruits should be thin-skinned, juicy.

After processing, the output should be juice, not puree.

You can get rid of some of the pulp by rubbing the fruit through a sieve. In this case, it is not necessary to remove the tomato shell: it will remain on the sieve. The mashed mass will have a liquid consistency with a small amount of pulp, with grains.

Peeled eggplants (up to 10 centimeters) are cut into longitudinal parts. Peppers are freed from seeds, ground through a meat grinder or blender, added to juice. Garlic cloves are crushed with a knife.

• eggplant - 3 kilograms;
• tomatoes - 3 kilograms;
• sweet peppers, red - 1 kilogram;
• garlic heads - 4 pieces;
• salt - 80 grams;
• granulated sugar - 100 grams;
• acetic acid 9% - 70 milliliters;
• sunflower oil - 250 milliliters.

Blue ones are placed in a non-stick container, salted, sugar, vinegar are added, mixed. poured tomato juice with pepper. They put it on fire. The mixture is brought to a boil, avoiding high heat. Boil for a quarter of an hour, add garlic. Stir. Keep on fire for 10-15 minutes. The finished snack remains to be packaged in liter glass bottles and closed with lids.

Canned fried with garlic and onions

• blue - 1200 grams;
• tomatoes - 1500 grams;
• sweet peppers - 300 grams;
• a pod of hot pepper;
• onion turnip - 200 grams;
• garlic cloves - 5 pieces;
• acetic acid 9% - 100 milliliters;
• allspice peas - 6 pieces;
• peas of black bitter pepper - 10 pieces;
• vegetable oil for frying;
• salt to taste.

Blue ones are cut into circles up to 1 centimeter. Large ones are cut into 2 pieces. Put in a bowl, sprinkle well with salt, mix. The time for the juice to come out is 40 minutes.

Tomatoes, peppers, pod, garlic cloves, onions are prepared for chopping. The stalk is removed from bitter pepper, without touching the core. Scroll all the ingredients through a meat grinder. The resulting mass in a non-stick container is put on fire and boiled for 30 minutes.

The blue ones are washed, squeezed, fried on strong fire from both sides to the crust. Spread the fried circles in a boiling sauce and continue to cook for another 30 minutes. Pour in vinegar, stir, bring to a boil and remove from heat. Packed and rolled into half-liter hot jars. The inverted balloons are covered with a warm cape. Leave in this position until completely cooled.

Many housewives prepare various vegetable salads for the winter. One of the most successful combinations is the combination of eggplant with tomatoes. We suggest you try great recipes eggplant in tomato sauce for the winter.

Eggplants in fresh tomato sauce "Fragrant with garlic"

To prepare the workpiece, you need to take:

• Eggplant 3 kg;
• Pepper - 2 kg sweet;
• Tomatoes - 1 kg;
• garlic cloves - 1 cup;
• Hot pepper - a couple of pods.

The filling also needs the following ingredients:

• Sunflower oil - 1.5 tbsp.;
• Salt -4 tbsp. l.;
• Vinegar - 1 tsp essences 70%;
• Half a glass of sugar.

First of all, we wash and clean all the vegetables from the stalks, we also clean the pepper from the seeds. Then cut the eggplant into large rings and sprinkle with salt. In this form, they need to be left for 3 hours so that all the bitterness comes out of the vegetables. Other vegetables: tomatoes and peppers are twisted in a meat grinder.

For preparations for the winter from eggplant in tomato sauce, the garlic is coarsely chopped (you can simply chop it with a knife). The resulting garlic mass is added to vegetable puree along with liquid filling ingredients: essence, oil, as well as salt and sugar. The filling is sent to the stove, it must be brought to a boil. When the mass begins to boil, add the eggplants to it, which were squeezed out before, since they will release a lot of liquid from the salt.

When the filling boils again with eggplants, cook the workpiece for 20 minutes. Then you can lay out the vegetables in sterilized jars and roll them up. Banks are wrapped in a blanket until they cool completely and then they are removed to spend the winter in the cellar.

Eggplants in tomato paste with carrots for the winter

For this variation, tomato paste is used instead of tomatoes, which in no way impairs the taste of the workpiece. You also need to prepare following products:

• Eggplant - 3 kg;
• Sunflower oil (for frying vegetables);
• Sweet pepper - 8-10 pcs.;
• 1 head of garlic;
• Vinegar - 1 tbsp. l. essences 70%;
• Onions - 2-3 pcs.;
• Carrot - 3-4 pcs. (large root crops);
• Tomato paste - 5 cups (diluted with water, thick consistency);
• Sugar sand - 5 tbsp. l.;
• Spices for cooking carrots in Korean (spicy);
• Spices for meat (to your taste);
• Salt.

We wash the eggplants, cut off the tails and cut the vegetables into rings about 1 cm thick. Soak them in salted water solution for 20 minutes. Then, when they are infused and the bitterness goes away (this is why they are soaked), the eggplants are leaned back in a colander in order to drain the unnecessary liquid, and then they are sent to the pan to fry in sunflower oil at both sides.

Now we turn to the preparation of the filling of tomato paste for eggplant for the winter.

• Peppers are washed and cleaned of seeds and stalks. Then cut it into thin strips. Garlic is also peeled and finely chopped, after which it is added to the pepper. Pour vinegar there and sprinkle with salt to your taste.
• We clean the onion and cut it into strips, after which, like eggplant, fry it in oil. After washing and cleaning, we rub the carrots as for cooking carrots in Korean and also fry. Note that onions and carrots need to be fried separately! And after that we combine them and add diluted tomato paste to them. Boil all this mass for a couple of minutes.
• When the tomato and vegetable sauce boils, add sugar and spices, pepper with garlic in vinegar essence and salt again to your liking. Boil the full set of ingredients again for about 5 minutes. The finished mass will be a little thick, such that it can be applied with a spoon.
• We put a layer of fried eggplants in sterilized jars and pour a small amount of tomato-vegetable mixture, after which eggplants go again and pour again. Thus, we fill all the prepared jars. We sterilize already full containers for 15 minutes, cork with boiled lids and leave to cool in a blanket.

Whatever your choice, eggplant in tomato sauce or in tomato paste for the winter - the result will surely please. These blanks are quite simple, but very tasty and appetizing, which everyone who tries fragrant pickles will appreciate. Yummy!

Eggplant in tomato for the winter: recipes for cooking without sterilization

Perhaps this is the oldest family recipe. Preparation is done by relatives, friends, colleagues. I don't even remember who got it first.

Reference! This seaming does not contain garlic, hot pepper. Suitable for everyone who can not be spicy, or who does not like bitter. But the preservation contains sweet pepper, and the combination of eggplant and pepper in a tomato is amazingly delicious.

"Vegetable Appetizer"

Products needed:

• Eggplant (blue) - 2 kg;
• Bulgarian sweet pepper - 2 kg;
• Tomato juice - 2 liters;
• Sugar - 1 glass;
• Salt - 1 glass (one hundred grams);
• Vinegar - 1 glass;
• Lean oil - 0.5 liters.

Boil the washed blue ones until soft.

Important! Don't digest. Check with a toothpick or match. When the eggplants have changed color, wrinkled a little - it's time to check.

If the match freely enters the fruit when pricked, then the blue ones are ready. They need to be squeezed out a little. Put on an inclined plane, cover with boards. Place a small weight on top. Leave for a couple of hours.

Let's prepare the rest of the food. Pepper wash, clean, cut into rings. Tomato juice is prepared from tomatoes.

Reference! 800 g of juice comes out of 1 kg. My tomatoes, cut off the excess, twist through a meat grinder, juicer.

1. Ready blue cut into circles. Cut large circles in half.
2. We put the tomato on the stove, add salt, sugar, oil, vinegar.
3. When it boils, add the pepper.
4. Stir, cook until the vegetables slightly settle and become a little softer.
5. We spread eggplants in a boiling mass, cook until cooked for 30 minutes. Don't forget to stir.

We lay out the finished vegetable mixture in sterile jars, cork, turn over, wrap it warmly. In a day we send it to storage.

Eggplant for the winter in tomato with garlic

I present to you one of my favorite recipes for harvesting for the winter - these are eggplants with garlic in tomato sauce. If there are jars with such a snack on the shelf in the pantry, then the unexpected arrival of guests will not take you by surprise. Such little blue ones can be put on the table with fried, boiled, baked potatoes. After such a dinner, guests will be satisfied.

Vegetable appetizer "Garlic"

To prepare we take:

• 2 kilograms of eggplant;
• 1.5 kilograms of tomatoes;
• 3 heads of garlic;
• 1 Bell pepper;
• 50 grams of vegetable oil;
• 50 grams of vinegar;
• 150 grams of sugar;
• 30 grams of salt.

Let's start cooking with tomato sauce. It is necessary to wash the tomatoes, cut out damaged areas, ponytails. Wash the pepper, remove the seeds, cut into several pieces.

We twist the prepared vegetables in a meat grinder. Pour the resulting vegetable juice into a large bowl. Pour sugar, salt, vegetable oil, vinegar. We put it on the stove.

Cut blue into large cubes. We send them to the pan, after boiling the sauce. You need to simmer the blue ones for 20 minutes, stir occasionally, otherwise they will burn.

In order not to do everything in one day, you can sterilize the jars the day before. Ready-made garlic eggplants will be about 3.6 liters. Immediately after turning off the stove, put the mixture into jars, roll up.

Spicy eggplant in tomato for the winter

The next recipe is for spicy lovers. My husband absolutely loves this snack. The male half of the guests are always asked not to forget the Kobrochka. Spicy, spicy, delicious. A gourmet appetizer for any feast.

Snack "Cobra"

You need the following products:

• 3 kg blue;
• 2 kg of sweet pepper;
• 1.2 kg of tomatoes;
• 150 g of garlic;
• Greens of dill, parsley;
• 5 items hot pepper(more possible);
• 1.5 st. spoons of salt;
• 1 glass of vegetable oil;
• 1.5 cups of vinegar.

We cut the blue ones into circles, pour them with salted water. Let the bitterness come out for about an hour. We squeeze. The vegetables indicated in the composition, except for the blue ones, are twisted in a meat grinder, add salt, stir.

Pour vegetable oil into a dish with a wide bottom, put the blue ones in rows, layering with tomato mixture, put on the stove. From the moment of boiling, cook over very low heat for half an hour, stirring gently so that the little blue ones do not boil. 2 minutes before removing from heat, pour in the vinegar. We put the snack in sterile jars, roll up. Turn upside down, wrap, hold until cool.

Eggplant in tomato without vinegar

Some people do not like vinegar. Preparations without it are almost impossible. There is a wonderful recipe for canning eggplant in tomato without vinegar. Very cool, try it. No one will remain indifferent to such a dish.

"Blue ones in tomato sauce"

Required products:

• 5.5 kg blue;
• 160 g of onion;
• 0.8 l of boiled tomato juice;
• 100 g of salt;
• 110 g of sugar;
• Oil for frying;
• Ground black and allspice pepper;
• Dill, parsley.

Prepared blue ones cut into circles, fry. Onion cut into half rings, fry.

Preparing tomato sauce. Wash the tomatoes, cut into four parts, scroll through a meat grinder. Heat the resulting mass in an enamel bowl, grind through a sieve, boil down by one third.

Add sugar, fried onions, a mixture of peppers, chopped greens to the boiled tomato. Boil for a few minutes, salt at the end.

Advice! V ready sauce you can add a little chopped bell pepper. This will give new taste, pepper flavor, will increase the content of vitamins.

Pour a little hot tomato sauce into prepared, warm jars. Lay a layer of fried blue ones, pour sauce on top. Do this before filling the jars. Cover them with boiled lids.

Put a cloth napkin in a wide saucepan, pour hot water, install jars, dig a lid. With a slight boil, sterilize half a liter jars for 50 minutes, liter jars - an hour and a half. Then cork, turn over, leave to air cool. Store under normal conditions.

I have shared wonderful recipes. delicious preparations from eggplant in tomato. Watching the video doesn't hurt either. This will make it more visible.

Check out these awesome recipes. Try to cook, if not all, then selectively. After tasting, eggplant in tomato will become a favorite, the best recipes for the winter in your family.

Eggplant goes well with tomatoes, these vegetables are often cooked together, including in salads, casseroles, stews. Closing canned food from the “blue ones”, many housewives also supplement them with tomatoes, making sauce out of them. 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.

Cooking features

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

• "Blue" often contain solanine - a harmful substance that gives vegetables bitterness. Before preparing canned eggplants, they must be freed from solanine. To do this, 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 filling are crushed with a meat grinder or blender to a puree state. If they are previously cleaned of peel and seeds, the filling will turn out to be more tender. It will not be difficult to peel the tomatoes if you cut them crosswise and dip them in boiling water for 2-3 minutes, then transfer them to a container filled with cold water. Seeds can be removed with a spoon by cutting the fruit in half. When chopping tomatoes with a meat grinder, it is not necessary to clean them from seeds and skins, since this unit is able to grind them to a fine consistency, so that they will almost not be felt in the filling.
• Eggplant jars in tomato sauce must be washed with soda and sterilized, otherwise the snack will quickly deteriorate. Lids are also sterilized by boiling. You can use only metal covers that ensure tightness, plastic ones are not suitable for this purpose.

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

Eggplant in tomato sauce with garlic

Composition (per 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 pc.

Cooking method:

• Wash the tomatoes, dry, cut into 4-8 parts, depending on the size of the fruit. Cut out the seals in the area of ​​​​the stalks.
• Pass the tomato slices through a meat grinder.
• If you want to get a spicy filling, grind a hot pepper pod or a small part of it with a meat grinder, combine with tomato puree.
• Peel the eggplant, cut into cubes about 1.5 cm in size.
• Prepare a saline solution from 2-3 liters of water and 40-60 g of salt. Dip eggplant in it and leave for 20 minutes. Rinse, let dry.
• Wash and sterilize the jars, boil the lids that fit them.
• V tomato puree add oil, sugar and salt, stir.
• Put the tomato sauce on the fire and bring to a boil.
• Dip eggplants in tomato sauce, simmer them for 15 minutes after re-boiling the filling.
• Add garlic and vinegar passed through the press, mix. Wait 2-3 minutes, remove the pan from the heat.
• Arrange the eggplants in prepared jars, pour them with the tomato sauce in which they were stewed.
• Roll up the jars, 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:


After the jars have cooled, they can be moved to the pantry or any other place where you prefer to store supplies.

Eggplant in tomato sauce with pepper

Composition (per 5 l):

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

Cooking method:

• Cut the eggplant into circles about 0.5 cm thick. Dip in saline. Rinse after 20 minutes and dry well.
• Brown the eggplant on both sides using 50-100 ml of vegetable oil.
• Remove the seeds from both peppers by removing the stems. Cut half of the sweet pepper into strips. Cut the remaining sweet pepper lengthwise into 6-8 parts and turn through a meat grinder. Grind hot pepper in the same way.
• Tomatoes, removing seals near the stem, cut into large slices, turn through a meat grinder.
• Mix tomato puree with minced peppers (bitter and sweet), add the remaining oil to them, add sugar and salt.
• Pour eggplant with tomato sauce, bring to a boil.
• Boil for 5 minutes, add chopped peppers, continue cooking for another 10 minutes.
• Add minced garlic and vinegar essence.
• Boil the appetizer for 2-3 minutes and arrange in pre-sterilized jars.
• Seal the jars tightly, turn over and wrap, leave it like that for 12 hours.

Eggplant in tomato-pepper sauce - savory snack, which will appeal to lovers of spicy dishes. You can store it at room temperature.

Eggplants in tomato-apple sauce

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

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

Eggplant in tomato sauce - tasty snack worthy holiday table. It can be spicy or tender: it all depends on what recipe it was prepared with. 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.

People say: "Winter will pick up everything." That means it's hard to find in winter fresh vegetables and fruits. Therefore, people have learned to prepare vitamin products for the winter. The recipes for these preparations are being improved more and more from year to year. One of the most delicious preserves for the winter are eggplants.

We offer you several recipes where eggplant will turn out very tasty thanks to garlic. There are many recipes for preparing eggplant preserves in tomato and garlic for the winter. We offer the simplest and fastest recipes.

The originality of this recipe lies in the fact that you do not need to boil or bake the eggplants separately. And so that they do not get bitter, they must be sprinkled with salt. Salt will not only remove the bitterness, but the softness of the eggplant will also appear. This procedure will not take much time, approximately 15 minutes. It is best to close such a blank in different containers: a large jar for guests who will come to visit you in the winter, and a small one for a homemade family winter dinner. In this recipe, the ingredients are for a 1-liter jar.

Required ingredients for this recipe:

• 1 kg blue
• 1 kg of tomatoes (tomatoes)
• Bulgarian pepper - 350g.
• Sour apple - 1 pc.
• 5-6 garlic cloves
• 2 tbsp. l. salt
• 120 g sugar
• 1/3 st. vegetable oil
• 20 ml vinegar 5%
• 1/4 red pepper

To prepare tomato sauce with garlic, you will need a meat grinder.

Recipe preparation method:

Let's start with the eggplant first. They need to be washed, cut off the tail, cut in half lengthwise and cut into slices 1–1.5 cm thick. Put the chopped blue ones in a saucepan, sprinkle with 1 tbsp. spoon of salt, mix, preferably with your hands and leave for 1.5-2 hours. During this time, the eggplants will decrease in size and release a lot of juice.

Now we proceed to the tomato sauce with garlic. Tomatoes can not be peeled. But if you want your tomato sauce to be tender and thick, then tomatoes should be peeled. This is a simple and simple procedure and the skin from the tomato will be very easy to remove. To do this, pour water into the pan, put on the stove, over medium heat, bring to a boil. At this time, we will deal with tomatoes. Cut each fruit crosswise. Dip the finished tomatoes in boiling water for 1-2 minutes. Then take them out and remove the skin from them.

Now let's move on to sweet peppers. Wash the pepper, remove the core with seeds and cut into strips. Pepper should be cut so that it fits easily into a meat grinder. Next, wash the apples and cut into four parts, cutting out the core. Garlic must be peeled.

Pass all cooked vegetables through a meat grinder, except for eggplant. You should get a mixture similar to puree. Add sugar and a tablespoon of salt to it. Pour vegetable oil there and put on fire. When our tomato sauce boils, add vinegar and reduce heat.

While preparing the tomato sauce, let's take care of the eggplant. We take the pan where the eggplant lies, drain the resulting juice. Then we put the eggplant in the sauce, bring it to a boil again, then reduce the heat and continue to simmer for 20 minutes. Next we lay out finished products by banks. There are two ways to close such eggplants - with and without sterilization.

If you decide to close with sterilization, you need to carefully and sterilize jars well, put eggplant in tomato sauce in them and roll up with sterile lids. Then turn them upside down and wrap them in a blanket, wait until the blanks cool to room temperature.

The second way is without sterilization. We fill the jars with eggplants in sauce to the “shoulders”, cover with lids. Then in large saucepan put a grate on the bottom or put a rag (so that the bottom of the jar does not burst), put the jars, pour hot water to the filling level with eggplants. We wait until the water boils, boil for 20 minutes. and then roll up.

Recipe for eggplant salad with tomatoes for the winter

This recipe for eggplant salad with tomatoes for the winter is very simple and very tasty. Eggplants get thin and spicy taste. On cold winter evenings, this salad will be an integral and pleasant addition to family dinner. The proposed recipe is original in that the dish is prepared very quickly and without difficulty.

Required Ingredients:

• 3 pcs. eggplant
• 3 pcs. tomato
• 1 onion
• Sunflower oil 70 ml.
• 3 pcs. bell pepper
• 1 st. l. vinegar 9%
• 1 tsp salt
• 1 st. l. Sahara

Cooking method

Wash the blue ones and cut off the tails. cut blue circles 1–1.5 cm thick. So that the little blue ones do not taste bitter, they must be placed in a colander and sprinkled with salt, mix thoroughly and leave for 2 hours, so that the juice drains from them and the bitterness goes away with it.

Bulgarian pepper is better to take a different color, so this dish will look much more appetizing. Wash the peppers, remove the core and rinse under running water to get rid of all the seeds. Cut the pepper into narrow strips.

In order to easily peel the tomatoes, they must be placed in boiling water for a minute, and then poured over with cold water. Then remove the skin from the tomato. Cut each tomato into slices. Onions need to be peeled and cut into half rings.

Add sunflower oil and vinegar to the pan, then add sugar and salt. Lay the chopped vegetables in layers in the pan. The first layer will be tomatoes, the second eggplant, the third layer will be sweet peppers and pour onions on top. Cover the pot with a lid and bring to a boil. When the salad boiled , reduce the fire and cook it for another 40 minutes. To prevent the salad from burning, you need to stir it periodically, lifting vegetables from the bottom of the pan.

While the salad is boiling, you can prepare the jars. They need to be washed and sterilized. We put the salad in jars and roll them up with lids. Turn upside down and cover with a blanket, let them cool. We clean the cooled banks in a secluded place before winter. You can serve this dish as cold appetizer, or as a seasoning for main dishes of vegetables and meat. It is advisable to cook the main dishes with garlic.

Awesome eggplants in tomato for the winter - insanely delicious

Here is an elementary recipe for awesome, delicious eggplants in a spicy tomato sauce. The appetizer will appeal not only to blue lovers, but also to everyone, without exception, since you can’t immediately say that there are really eggplants in the tomato. 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 number of already peeled vegetables from the peel.

Ingredients:

• 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 tbsp.

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 into washers, of medium thickness. Next, 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 filling. To do this, twist the tomatoes in a meat grinder or blender.

We set the mass of tomatoes to be boiled, adding kitchen salt, sugar, chopped garlic, a portion of refined vegetable oil, peppercorns and vinegar.

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

A delicious appetizer of eggplant in tomato is ready.

It remains only to decompose it into jars sterilized in advance and cork with steamed special lids.

Ready-made eggplant-tomato appetizer is best served chilled.

Eggplant in tomato for the winter: the best recipes with photos

Eggplant in tomato for the winter: recipes for cooking without sterilization

Perhaps this is the oldest family recipe. Preparation is done by relatives, friends, colleagues. I don't even remember who got it first.

"Vegetable Appetizer"

• Eggplant (blue) - 2 kg;
• Bulgarian sweet pepper - 2 kg;
• Tomato juice - 2 liters;
• Sugar - 1 cup;
• Salt - 1 glass (one hundred grams);
• Vinegar - 1 glass;
• Lean oil - 0.5 liters.

Boil the washed blue ones until soft.

If the match freely enters the fruit when pricked, then the blue ones are ready. They need to be squeezed out a little. Put on an inclined plane, cover with boards. Place a small weight on top. Leave for a couple of hours.

Let's prepare the rest of the food. Pepper wash, clean, cut into rings. Tomato juice is prepared from tomatoes.

1. Ready blue cut into circles. Cut large circles in half.
2. We put the tomato on the stove, add salt, sugar, oil, vinegar.
3. When it boils, add the pepper.
4. Stir, cook until the vegetables slightly settle and become a little softer.
5. We spread eggplants in a boiling mass, cook until cooked for 30 minutes. Don't forget to stir.

We lay out the finished vegetable mixture in sterile jars, cork, turn over, wrap it warmly. In a day we send it to storage.

Eggplant for the winter in tomato with garlic

I present to you one of my favorite recipes for harvesting for the winter - these are eggplants with garlic in tomato sauce. If there are jars with such a snack on the shelf in the pantry, then the unexpected arrival of guests will not take you by surprise. Such little blue ones can be put on the table with fried, boiled, baked potatoes. After such a dinner, guests will be satisfied.

Vegetable appetizer "Garlic"

To prepare we take:

• 2 kilograms of eggplant;
• 1.5 kilograms of tomatoes;
• 3 heads of garlic;
• 1 sweet pepper;
• 50 grams of vegetable oil;
• 50 grams of vinegar;
• 150 grams of sugar;
• 30 grams of salt.

Let's start cooking with tomato sauce. It is necessary to wash the tomatoes, cut out damaged areas, ponytails. Wash the pepper, remove the seeds, cut into several pieces.

We twist the prepared vegetables in a meat grinder. Pour the resulting vegetable juice into a large bowl. Pour sugar, salt, vegetable oil, vinegar. We put it on the stove.

Cut blue into large cubes. We send them to the pan, after boiling the sauce. You need to simmer the blue ones for 20 minutes, stir occasionally, otherwise they will burn.

In order not to do everything in one day, you can sterilize the jars the day before. Ready-made garlic eggplants will be about 3.6 liters. Immediately after turning off the stove, put the mixture into jars, roll up.

Spicy eggplant in tomato for the winter

The next recipe is for spicy lovers. My husband absolutely loves this snack. The male half of the guests are always asked not to forget the Kobrochka. Spicy, spicy, delicious. A gourmet appetizer for any feast.

Snack "Cobra"

You need the following products:

• 3 kg blue;
• 2 kg of sweet pepper;
• 1.2 kg of tomatoes;
• 150 g of garlic;
• Greens of dill, parsley;
• 5 pieces of hot pepper (more possible);
• 1.5 st. spoons of salt;
• 1 glass of vegetable oil;
• 1.5 cups of vinegar.

We cut the blue ones into circles, pour them with salted water. Let the bitterness come out for about an hour. We squeeze. The vegetables indicated in the composition, except for the blue ones, are twisted in a meat grinder, add salt, stir.

Pour vegetable oil into a dish with a wide bottom, put the blue ones in rows, layering with tomato mixture, put on the stove. From the moment of boiling, cook over very low heat for half an hour, stirring gently so that the little blue ones do not boil. 2 minutes before removing from heat, pour in the vinegar. We put the snack in sterile jars, roll up. Turn upside down, wrap, hold until cool.

Eggplant in tomato without vinegar

Some people do not like vinegar. Preparations without it are almost impossible. There is a wonderful recipe for canning eggplant in tomato without vinegar. Very cool, try it. No one will remain indifferent to such a dish.

"Blue ones in tomato sauce"

• 5.5 kg blue;
• 160 g of onion;
• 0.8 l of boiled tomato juice;
• 100 g of salt;
• 110 g of sugar;
• Oil for frying;
• Ground black and allspice pepper;
• Dill, parsley.

Prepared blue ones cut into circles, fry. Onion cut into half rings, fry.

Preparing tomato sauce. Wash the tomatoes, cut into four parts, scroll through a meat grinder. Heat the resulting mass in an enamel bowl, grind through a sieve, boil down by one third.

Add sugar, fried onions, a mixture of peppers, chopped greens to the boiled tomato. Boil for a few minutes, salt at the end.

Pour a little hot tomato sauce into prepared, warm jars. Lay a layer of fried blue ones, pour sauce on top. Do this before filling the jars. Cover them with boiled lids.

Lay a cloth in a wide saucepan, pour hot water, place jars, cover with a lid. With a slight boil, sterilize half a liter jars for 50 minutes, liter jars - an hour and a half. Then cork, turn over, leave to air cool. Store under normal conditions.

I shared wonderful recipes for delicious eggplant preparations in tomato. Watching the video doesn't hurt either. This will make it more visible.

Check out these awesome recipes. Try to cook, if not all, then selectively. After tasting, eggplant in tomato will become a favorite, the best recipes for the winter in your family.

Eggplant in tomato for the winter

Tasty and juicy eggplants in a tomato for the winter are very rich and satisfying. Such canned snack Can be served as a meal on its own or as a side dish mashed potatoes, meat treats or vegetable stew. Original eggplants in tomato sauce for the winter are good and always relevant. The main thing is not to be lazy and spend a little time preparing blue ones for future use. The execution of any of the selected recipes will delight hostesses, households and their many guests.

Eggplants in tomato for the winter without sterilization

Very tasty are eggplants in tomato juice for the winter, which are prepared without sterilization. If you prepare the jars well and tighten their lids correctly, then the salad will stand perfectly all winter. Although no! He will certainly be eaten. After all, such eggplants for the winter in tomato sauce turn out to be surprisingly spicy and tasty.

Ingredients

To make delicious hearty snack from vegetables for future use, you need to prepare:

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

Cooking process

It is worth mentioning right away that from the indicated number of products at the output, you can get about 6 jars of 0.5 liters.

So, if all the products are prepared, you can start the cooking process. Traditionally, it is recommended to start preparing snacks with the blue ones themselves. They need to be washed. Skins are removed from vegetables. Be sure to cut off the stems. After all these preparatory work blue ones should be cut into thin and even plates. The slices are generously sprinkled with salt and left until the juice is released.

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

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 clean and chop the onion. It is transferred to a cauldron, on the bottom of which vegetable oil was poured and heated. Onion slices are recommended to be fried until they acquire a golden hue, after which tomato gruel must be poured into the cauldron. It should be done separately: washed tomatoes are simply interrupted with a blender. The mass is stewed for a quarter of an hour.

1. Vegetables baked in the oven must be arbitrarily cut and also sent to the boiling tomato mass.

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

Eggplants with peppers in tomatoes for the winter

Eggplants with peppers and tomatoes for the winter are unusually fragrant and rich. This is a very satisfying and spicy snack that lovers of spicy dishes will certainly enjoy. vegetable salads. The recipe for eggplant in tomato sauce for the winter is quite simple, among other things.

Ingredients

So, what is needed in order to make such a blank? Nothing unusual! Here is a list of these products:

• eggplant - 4 kg;
• garlic - 8 cloves;
• tomato juice - 3 l;
• granulated sugar - 1.5 tbsp.;
• bell pepper- 10 pieces.;
• 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 is different recipes eggplant in tomato sauce for the winter. But this option is very popular. Probably the whole point is that such an eggplant recipe in tomato for the winter turns out to be especially bright and satisfying.

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

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

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

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

1. Following the recipe for harvesting eggplants in tomato sauce for the winter, now you need to prepare the blue ones themselves. The fruits should be washed and coarsely chopped. The optimal thickness of each slice is 2 cm. Slicing is also transferred to the general spicy-vegetable mass. All components are mixed. It is necessary to cook the mass from the moment of boiling over medium heat for about 50 minutes.

1. When the preparation according to the recipe for cooking eggplants, peppers and tomatoes for the winter is almost ready, vinegar must be poured into it. Vegetable mix cook 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.

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Video recipes

It's easy to make eggplant in a tomato for the winter: the video will help cooks in the implementation of the vegetable harvest. By the way, there are other interpretations of this blank for the future. It is worth experimenting with recipes for harvesting eggplant with tomatoes in layers for the winter and fried eggplant in tomato sauce for the winter. All this is very tasty!