Caloric content: Not specified
Cooking time: Not specified

Eggplant is one of the most popular vegetables in many cuisines of the world. Badrijan, brinjella, blue, these are far from all the names of our beloved vegetable. There are many recipes for cooking eggplant dishes, for every taste, they can be combined with almost all products, except cereals and milk. Eggplant on the table is always an insane feast of taste, and we can easily afford it by preparing an eggplant salad for the winter "Vegetable Madness".
It's hard to say why the salad is called that, but the taste of this salad is really amazing. The secret lies in the combination of the flavors of the ingredients and the perfectly matched proportion.
By the way, you can cook a similar one.
The technology for preparing salad is, in principle, simple, but you have to tinker a little with it. Eggplants cooked in this way have a very bright open taste, as we will cook them in an amazingly tasty sauce of ripe fleshy tomatoes, bright aromatic sweet peppers and young garlic with the addition of spices.
To prepare the Vegetable Madness eggplant salad for the winter, we will choose the best vegetables. We take the blue ones of medium size, with a dark skin, always ripe and elastic, then there will be fewer seeds in them. We take tomatoes for eggplant salad only red, ripe, fleshy, without dents and wormholes. Bell peppers can be taken in different colors, the main thing is that it is strong and fresh, because the taste of dried vegetables changes dramatically, and this is unacceptable for us.
Such a great appetizer can be both a festive dish and a simple everyday one. Whatever you serve it with, it will only emphasize the taste of the main course. It can also be used as a semi-finished product for preparing various dishes. For example, baked potatoes with eggplant under a cheese crust. To do this, put peeled and coarsely chopped potatoes in a deep saucepan, put a few tablespoons of eggplant salad on top, bake in the oven for about 30 minutes, and then sprinkle with grated cheese and continue cooking for another 10 minutes until golden brown.
And you will also get a very tasty chicken if you add a little of this salad to the sauce in which it is stewed.
We will put the eggplant salad in pre-sterilized jars.



Ingredients:

- ripe blue fruits - 2 kg,
- tomatoes - 1.5 kg,
- fruits of bell pepper - 6 pcs.,
- fresh garlic - 1 head (according to your taste),
- table salt - 2 tbsp. l.,
- granulated sugar - 250 g,
- refined sunflower oil - 150 ml,
- table vinegar 9% - 80 g.

Step by step recipe with photo:

We will cook vegetable madness like this. Peel the eggplants at your discretion, cut into small cubes, add table salt, mix well and leave for 60 minutes to remove excess bitterness.

Then we wash the blue ones from salt, squeeze them out of the water and dry them with a towel.
Peel the tomatoes and, together with bell pepper and garlic, pass them into a meat grinder, or grind them in a blender.

Add granulated sugar, salt, sunflower oil and vinegar to the vegetable puree.
Pour the sauce into a large saucepan, bring to a boil and simmer over low heat for 25-30 minutes, periodically removing the froth from the surface of the sauce.

Put the eggplants in the sauce and continue to cook for another 15 minutes.

We put the salad in prepared jars and immediately roll up the lids. We turn the cans upside down, wrap them in a blanket, leave them for a day.

This is how the eggplant salad for the winter "Vegetable Madness" is prepared. We hope you are interested in the recipe and you will definitely use it. Bon Appetit!
Starinskaya Lesya
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Hostesses always really want to make homemade preparations - eggplants for the winter, so as not only to feast on the "blue" ones in summer. A very popular way to prepare eggplants is canning. This salad is a real "Vegetable Madness": delicious, very bright in appearance. I advise you to cook.

Cut the eggplants into pieces, you can peel or leave with the skin. As you like best. I cook them with or without the peel, according to my mood. Salt them well, stir and leave for about an hour.

Then rinse and squeeze out a little.

Scroll the tomatoes, garlic and pepper through a meat grinder. Add sugar, salt, oil and vinegar. Cook for 20-30 minutes after boiling.

Add eggplants and cook for about 15 - 20 minutes from the moment of boiling. You need to try them when they are ready. That they are not boiled too much, there will be porridge.

Arrange in banks and roll up.

The recipe was sent by Lilia Makovenko from Astrakhan, especially for home-restaurant.ru

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28 reviews

I liked the recipe very much: it is tasty and easy to prepare. I added vinegar for 1 portion of 50 ml., As for me - vinegar does not feel at all

Tell me at what temperature to store if there is no basement

I've cooked eggplant like that all my life. But I always cut the bell pepper, and peeled off the tomato. Now I was too lazy and chopped tomatoes with peels and peppers in a blender. And I can't eat them: the husk bothers me - the skins from the tomato and pepper. I have consumed a lot of products, but I cannot eat.

Please tell me this recipe does not need to sterilize filled jars?

Good afternoon. you said at the beginning of the recipe that the eggplants need to be salted, then squeezed and rinsed. To what extent do you need to take salt for this?

Eugene, hello! You need to measure out 2 tablespoons. salt for the recipe. Salt the eggplant with a part of this salt (about 1/2 tablespoon), pour the rest into the salad.

And how much is 7 pieces of pepper by weight? Peppers are different in size. It's just that I usually always count the quantities of the product already peeled and cut.

Tell me, can you make a salad without garlic and add greens there?

Olga, of course you can do it without garlic. You can add any greens you like. Just boil the herbs along with the salad.

Thank you, Olga, for responding so quickly.

Hello! I had a doubt about the vinegar. Usually vinegar is added 5 minutes before the end of cooking. How much is it right to boil it for so long? And have you tried replacing vinegar with citric acid? If yes, then in what proportions. Thanks))

Lyuba, hello! I agree that usually vinegar is added 5 minutes before the end of cooking, but there are recipes when it is poured immediately. This is most likely done to simplify the process. Unfortunately, I don't have the proportions of how to substitute citric acid for vinegar in this recipe, but instead of 9% table vinegar, you can use natural apple cider vinegar 6% (or any other natural fruit vinegar). The only downside to using apple cider vinegar is its price, real vinegar is expensive.

How many 0.5 jars to get.

tell me, and if vinegar is 70% how much to put it?

Olga, 70% vinegar essence for this recipe will need 10 ml.

And instead of Bulgarian, you can't add zucchini.

Inga, of course you can. Just keep the proportion.

this year my arms are growing out of the wrong place

I made a salad, but I really oversalted it

I have already rolled up the jars .. I tried the salad that did not fit into the jars ..

is everything already lost or can it be reanimated?

Elina, well, you give! :) Of course, you can reanimate, but be prepared to work hard. I imagine it like this:

1. Cook another half of the salad without salt.

2. 10 minutes before the salad is ready, add salted canned salad to it.

3. Bring to a boil, boil for 10 minutes.

4. Arrange in banks and roll up.

if I add half of the salad without salt, then add the rest of the ingredients? sugar, vinegar, oil ..

Yes, add the rest of the ingredients according to the recipe. Before packing in jars, be sure to try for salt, you may have to add salt.

Next time I'll take 50ml

Olga, if you have more experience in conservation, you "feel" the proportions, and you know how the conservation will be stored, then you can safely reduce the amount of vinegar :)

Delicious, easy. But I would take a little less vinegar.

Tell me, pzhlt, what is the output of the product? How many cans to prepare?

Olga, the output of this salad is about 4.5-4.75 liters.

Tell me, I didn't quite understand ... Do you need to boil the tomatoes for 20 minutes, and then add yuakplants and boil for another 20 minutes?

Ekaterina, yes, you wrote everything right: first we cook the tomatoes for 20 minutes, then the eggplants in the tomatoes for another 20 minutes.

EGGPLANT SALAD "VEGETABLE MADNESS". Ingredients: 3 kg tomato for tomato puree 6 large carrots 1.5 kg of salad peppers 3 kg of eggplant 2 heads of garlic 250 g of sunflower oil 250 g of vinegar 0.5 l of sugar 1-2 tablespoons of salt without top Method of preparation: Preserve eggplants for this recipe is easy and quick. The salad is stewed in a saucepan and placed in prepared sterile jars. First, pass 3 kg of tomato through a meat grinder. To them we add 6 large grated carrots. We put tomato puree with carrots and simmer over the fire. Meanwhile, prepare the peppers and eggplants. Pepper is cleaned of seeds and stalks and cut into large strips or squares, as shown in the photo. No need to grind, otherwise they will fall apart during the cooking process. Small eggplants can be cut lengthwise into 4 parts, large ones - into cubes with a side 4-5 cm wide. Pour eggplants into a boiling tomato first, then pour pepper on top. Immediately pour in vegetable oil, salt and add half a liter of granulated sugar. Cover the saucepan with a lid and simmer the vegetables. First, the entire vegetable mass rises above the tomato layer, as if floating on top. As it warms up, the blue ones begin to "sink". In the process, you can mix it once or twice to evenly distribute chunks of pepper and blue cubes in the mass. The salad can be cooked until the vegetables are completely boiled, but it is better when they remain whole pieces. On average, it takes me 30-40 minutes to extinguish, I wait for the moment when the blue ones are saturated with moisture, change color to "wet" and begin to pierce with a fork. At the end, I pour in 250 grams of vinegar, pack the mass into jars and roll up the lids. The way out of the norm given according to the recipe is 7 liters of sweet blue ones (14 jars of 0.5 liters each).

Wonderful green tomato snack. In winter it goes "with a bang". _________________________________________________________ The recipe is very simple, and the result is amazingly tasty)))))) 3 kg of green tomatoes (I cut into slices) 1 kg of carrots (on a coarse grater) 1 kg of onions (half rings) 100 g of salt 400 g of vegetable oil 300 g of sugar 150 g vinegar 1 tsp black pepper 5-6 pieces of bay leaf. Boil for 5 minutes. Divide into banks. Everything! Bon Appetit!

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Unforgettable taste cucumbers in the "Prague" filling In the days of the USSR, for such cucumbers before the holidays had to defend a long queue. So I started looking for a recipe to make the same at home. Now - either because the factory technology has changed, or for other reasons - there is nowhere to buy cucumbers like the Soviet ones. But in our family they still eat such. And then I found another option for hot canning. Suitable for cucumbers, tomatoes, young zucchini, assorted vegetables. The whole secret is in the filling. The filling is called Prague, the recipe is taken from the Dacha Forum - it seems, in 2007, since then I have not used other recipes. At first it seemed strange to me the ratio of sugar to salt, but cucumbers have a very mild sweet and sour taste and the whole brine is drunk to the end. Filling (for about 3 cans of 0.8 or 1.0 l each): 1) 1 l of water; 2) 150g (5, 3 tablespoons without top) sugar; 3) 40g (5 teaspoons without top salt); 4) 1 tea. spoon with citric acid top. Preparation: 1. First, wash the cucumbers, cut off the tails and soak for at least 4 hours. 2. Put vegetables and the following additives in prepared jars (per 0.8-1 l can): 1-2 cloves of garlic, a twig (10 15 cm) tarragon, 1-2 bay leaves, 1-2 currant leaves, dill umbrella, 1 cm horseradish root or a piece of leaf, 3 black peppercorns. 3. For spiciness, you can put a small piece of hot paprika. 4. Fill the jars filled with vegetables with boiling pouring, let stand for 10 minutes. 5. Drain the brine, boil, pour the jars again, let stand again for 10 minutes. 6. Drain again, boil, pour over the jars, tighten them with lids, turn them upside down, wrap them for a day. 7. Store at room temperature. Citric acid can be replaced with a handful of red currants.

SO YOU HAVE NOT PREPARED TOMATOES YET: NO WATER, SALT AND VINEGAR! The way of harvesting tomatoes for the winter is no salt, no vinegar, no water. No hint of pickling or pickling! Tomatoes will remain firm and fresh, as if they were just from the garden. Everyone will be surprised when you serve not greenhouse tomatoes to the New Year's table, but those that have ripened under the summer sun! For such a preparation, choose tomatoes that are dense, fleshy, small in size, without bumps and other damage. How to preserve tomatoes Ingredients for a 3-liter jar: - 5-6 tbsp. l. mustard powder - tomatoes Preparation: 1. Sterilize the jars. Wash the tomatoes and dry thoroughly. 2. Scoop up mustard powder generously with a dry and clean spoon and pour it into the bottom of a dry jar. 3. Trying not to press against each other, put the tomatoes in 1 layer, positioning upwards where the petiole was. Sprinkle with mustard again. 4. Repeat layers until the jar is full. At the end, add another portion of the powder and close the lid (sterile and dry). 5. After that, tilt the can and gently roll it on the table so that the mustard is evenly distributed. 6. Store the workpiece in a cool, dark place. The essential oils in mustard inhibit the growth of putrefactive bacteria, allowing tomatoes to stay fresh. Try to prepare a portion of tomatoes in this way, be sure: the method will not fail! Tell your friends about a completely new approach to blanks!

Tomatoes in their own juice I am sharing a recipe for tomatoes in their own juice, which my grandmother passed on to me through a generation! Easy preparation, and the taste is simply divine! The whole family constantly asks to cook such, and friends ask for a recipe! A very simple and practical recipe that can be used for large, soft, and a little crushed tomatoes. What you need for cooking Large, ripe tomatoes for juice Small tomatoes Salt and sugar Allspice-peas Bay leaves Cloves and cinnamon (not necessary, this is not for everyone) Preparation Sort tomatoes - large, crumpled, soft tomatoes will go for juice, smaller tomatoes - in banks. Scroll the tomatoes selected for juice through a meat grinder, pour the juice into a saucepan and put on low heat. For three liters of juice, add five tablespoons of salt, six tablespoons of sugar, five allspice peas, six bay leaves. After the juice boils, remove the foam, boil the juice until the foam stops forming (12-15 minutes). Simultaneously boil water in another saucepan. Put the tomatoes in prepared jars, pour boiling water over and cover with lids. Place a thick towel on top. Let the tomatoes stand while the tomato juice is boiling. Then drain the water, pour boiling juice over the tomatoes and roll up immediately. Turn over, wrap with a blanket and leave to cool completely. A 3-liter can contains two kilograms of tomato and a liter of tomato juice. Below you can subscribe to the recipes completely free of charge.

Ingredients:
3 kg tomato for tomato puree
6 large carrots
1.5 kg of salad pepper
3 kg eggplant
2 heads of garlic
250 gr sunflower oil
250 g vinegar
0.5 l sugar
1-2 tablespoons of salt without top

Cooking method:
Canning eggplant with this recipe is quick and easy. The salad is stewed in a saucepan and placed in prepared sterile jars.
First, pass 3 kg of tomato through a meat grinder.
To them we add 6 large grated carrots. We put tomato puree with carrots and simmer over the fire.
Meanwhile, prepare the peppers and eggplants. Pepper is cleaned of seeds and stalks and cut into large strips or squares, as shown in the photo. No need to grind, otherwise they will fall apart during the cooking process. Small eggplants can be cut lengthwise into 4 parts, large ones into cubes with a side 4-5 cm wide.
First of all, pour eggplants into a boiling tomato, then pour pepper on top. Immediately pour in vegetable oil, salt and add half a liter of granulated sugar. Cover the saucepan with a lid and simmer the vegetables.
First, the entire vegetable mass rises above the tomato layer, as if floating on top. As it warms up, the blue ones begin to "sink". In the process, you can mix it once or twice to evenly distribute chunks of pepper and blue cubes in the mass.
The salad can be cooked until the vegetables are completely boiled, but it is better when they remain whole pieces. On average, it takes me 30-40 minutes to extinguish, I wait for the moment when the blue ones are saturated with moisture, change color to "wet" and begin to pierce with a fork. At the end, I pour in 250 grams of vinegar, pack the mass into jars and roll up the lids.
The way out of the norm given according to the recipe is 7 liters of sweet blue ones (14 jars of 0.5 liters each).