Summer is not only a time for relaxation, outings in nature and a beautiful tan. The hot season is the time for an unthinkable amount of tasty and healthy fruits. It is in the summer that all far-sighted hostesses are trying to prepare all this vegetable and fruit abundance for the winter. Indeed, in the cold season, you really want to enjoy the delicious gifts of nature, which the sultry season generously gives. Today, your attention is invited to a selection of recipes from vegetables that are rich in the last summer month. Eggplant with bell pepper for the winter - a tasty, satisfying and versatile blank, which is very easy to make with your own hands. Such preservation can easily act as an independent dish, or complement various side dishes. The tasty contents of lovingly rolled jars will remind you of hot August, even in the harshest winter season.

Eggplants in tomato sauce with bell pepper for the winter

There are a lot of recipes for eggplant blanks, and each housewife can modify famous recipes at your discretion. So, today I will be canning eggplants in tomato juice replacing them with tomatoes. In turn, tomato juice can be replaced 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 vegetables over low heat and covered to avoid active evaporation.

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

TIME: 1 hour 30 min.

Light

Servings: 4

Ingredients

• 550 g blue eggplant
• 600 g of multi-colored bell pepper,
• 650 ml of tomato juice,
• 100 mg of 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. Sweet peppers can be used in both red and other colors. You can combine multi-colored peppers in one dish, it can be visually interesting. Tomato juice should be of good quality and thick. We will wash the vegetables.

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

Since there is bitterness in eggplants, sprinkle them with salt and keep in this form for half an hour. Juice will stand out from the eggplants, and bitterness will come out with the juice.

Free the pepper from seeds, peel the garlic cloves.

Cut the Bulgarian pepper free from seeds coarsely.

Pour tomato juice (I use homemade) into a saucepan, add salt, sugar and liquid components of the salad - sunflower oil and vinegar. Boil it.

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

Add pepper to the eggplants and boil for another half hour under the lid. After that, the lid can be opened and the excess liquid can be allowed to boil (if the salad is still liquid).

While our salad is cooking, we will find time to sterilize the jars and lids.

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

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

Put the finished dish into prepared jars.

Without delay, we will seal the jars with lids.

Let's turn the closed banks.

Eggplant appetizer in tomato juice is ready. It turns out to be very tasty, and you can use it for all occasions.

Bell pepper and eggplant salad for the winter

Want to add variety to your assortment winter salads? Then prepare a few jars of eggplant snacks with bell peppers, onions and tomatoes. This salad turns out to be 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 just before use.

Ingredients:

• Bulgarian pepper - 1000 g;
• Coarse salt - 3.5 tsp + 1.5 tbsp for sprinkling blue;
• 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

Prepare all vegetables first. Free the onions from the husks, the eggplants from the tails, Bell pepper- from seeds and stalks, and tomatoes - from cores. If you decide to add garlic, then peel it as well. Wash all ingredients very thoroughly under running water.

Now all the components should be crushed. Cut the blue ones into quarters, cubes or cubes. It doesn't matter what look you give the eggplant, the main thing is that the pieces are fairly large. Place the eggplants in a deep bowl. 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, extra bitterness will go away from them.

At this time, tackle the leftover vegetables. Chop the onion into large cubes or half rings. Cut the bell peppers into large strips. Turn tomatoes into fruit drink 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 rinse the salt off them, and then discard them in a colander.

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

Pour vegetable oil into a large container suitable for frying and stewing. Send the dishes to the fire and preheat vigorously. Place the onion slices in hot oil. Stir occasionally and fry until slightly golden brown. Add bell peppers to the brown onions. Fry everything together for another 4-5 minutes. Remember to stir the ingredients with a wooden spatula. Now send the blue ones to the container with onions and peppers. Cook over medium heat, stirring occasionally, for 15 minutes. Pour the tomato juice over the vegetable platter.

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

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

For the winter, distribute the hot eggplant salad with bell peppers in sterilized jars, filling them to the very brim. Roll up the containers with lids. Turn the finished canning upside down and wrap it up with a warm blanket. Leave the jars to cool completely. Move the blanks to a dark and dry place where they will be stored throughout the winter.

Eggplant saute with bell pepper for the winter without tomatoes

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

Ingredients:

• Sweet pepper - 750 g;
• Chili pepper - 2 pcs.;
• Vegetable oil - 100 ml;
• Eggplant - 1000 g;
• Vinegar - 3 tablespoons;
• Table salt - 1 tablespoon + 1-1.5 tbsp to remove bitterness from blue ones;
• Garlic - 1 head.

Preparation

Remove the tips located on both sides of the eggplant. Rinse the fruit thoroughly under running water. Cut the eggplants into large cubes (about 1-1.5 cm). Put the blue ones in a bowl, cover with salt (1-1.5 tablespoons) and stir. Leave for 40-50 minutes and then rinse thoroughly again under running water.

Cut the bell peppers into halves and then remove the seeds and tails. Peel the garlic. Chili peppers should also be cut in half and free of all seeds. Rinse the vegetables well under a large tap of cold water.

Pass the bell peppers, chili and garlic through a meat grinder. Add vinegar and salt to the resulting gruel. Stir.

Pour oil into a deep frying pan. Place the ovenware on the stove with medium heat underneath. Place the eggplant cubes in hot oil. Add the savory gruel of garlic, peppers and spices.

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

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

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

Wrap the jars in a warm blanket and leave to cool completely. Store in a dark and dry place.

Saute is best enjoyed neat. The snack 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 yourself at the height of bliss. And to make a blank that brings back summer memories, the following recipe will help you.

Ingredients:

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

Preparation

Free the clean blue ones from the ends, and then cut into quarters, about 1 cm thick. Cover the fruits with salt, stir and leave for 30-60 minutes. After the specified time, the blue ones need to be rinsed and discarded in a colander so that all the liquid is glass.

Peel the bell peppers by removing the stalks 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, free the stalks from the attachment points, and then twist them in a meat grinder. You can use any other kitchen helper. It is important to achieve a puree tomato consistency.

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

Pour the tomato puree here.

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

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

Sterilize pre-washed jars.

Put the hot stew in jars, filling them to the very top.

Roll up the containers in which there is a bell pepper stew with eggplant for the winter, boiled lids. Turning the blanks upside down, and wrapping them in a warm towel, leave them to cool.

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

Spicy eggplants with bell pepper and carrots in tomato sauce

Do you like dishes with a twinkle? Then you will definitely like canned eggplants with carrots, peppers and onions in tomato sauce. Delicious preparation perfectly complement meat dishes and will become great snack under strong alcoholic drinks. If you don't like spicy foods, then just reduce the amount of garlic and exclude Cayenne pepper.

Ingredients:

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

Preparation

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

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

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

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

Core the tomatoes. Divide the fruit into several pieces. Use a blender to puree the tomatoes. For these purposes, you can use other devices: a meat grinder, a food processor and a juicer.

Pour over tomato puree in a comfortable dish and put on fire. Bring the mixture to a boil.

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

Pour the vegetable platter over boiling tomato filling and immediately set it on a slow fire. Stir well with a wooden spatula.

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

By the time the vegetables are ready, you should have sterilized jars prepared. Distribute a hot snack in them.

Roll the jars tightly with sterile lids. Leave them under a warm blanket until they cool completely, then store them in a dry place.

Canned eggplant with bell pepper chunks in tomato juice

Another variation delicious snacks, which is very easy to prepare with your own hands. Appetizing slices of eggplant, onion and sweet pepper in thick tomato juice have an amazing aroma of garlic. A slight spice gives the appetizer an amazing piquancy, which goes well with a subtle note of sweetness.

Ingredients:

• Onions - 3 pcs.;
• Salt - 2.5 tsp + 1.5 tbsp for pouring;
• Bulgarian 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. They should be at your fingertips.

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

Purified onion chop into half rings.

Cut the halves of sweet pepper, previously peeled from seeds, into large strips.

Remove seeds and tail from hot peppers. Rinse it thoroughly.

Peel, wash and chop the garlic using a press.

Rinse the tomatoes and then mince them along with hot peppers. This will make tomato juice.

Pour 0.5 tbsp into the pan. vegetable oil and put it on fire. Dip eggplants in hot fat. Fry on high fire stirring often, until the fruits are evenly ruddy. Using a spatula, remove the blue ones from the pan, leaving the oil in it.

Place bell peppers in the rest of the fat. Cook the product over medium heat for no more than 2 minutes, then send it to the ruddy eggplant.

Salt 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.

Put the juice on fire and bring to a boil. Send 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. Spread the vegetable mass in sterile jars and tighten with lids boiled in water.

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

Delicious lean vegetable dish can be made with eggplant and pepper. This dish can be served as a side dish or as light supper, because ideal for those who follow the figure.
The combination of eggplant with bell pepper is very interesting and will surely please all sweet pepper lovers.
For cooking 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 photo step by step:

First, let's make the garlic and carrot fry. Finely chop the garlic, grate the carrots. Heat a spoonful of olive oil in a deep frying pan (you can do with half a spoon if you are counting calories).
First fry the garlic until the aroma appears, then add the carrots. Add a little water and simmer, stirring occasionally, until the carrots are soft.

While the frying is being prepared, let's take care of the peppers. We will wash the peppers, remove the seeds. Cut into large enough pieces. I prefer red bell peppers as they taste the sweetest.

When the pestilence becomes soft, add the chopped peppers. Fry them over medium heat under the lid, stirring occasionally. We set a timer for 15 minutes.

Cut the eggplant into large cubes. I don’t soak the eggplants or salt in advance, so that the bitterness goes away. I am satisfied with the eggplant as it is. I just cut into cubes and add to the peppers in the pan.
Stir, salt, pepper, season with paprika. Cover and simmer until tender, that is, about 15 minutes.

The last 5 minutes can be extinguished without a lid, if there is excess liquid, let it evaporate. After the stewed vegetables have been removed from the heat, add the chopped herbs, in my case parsley. Let's mix.

So bright, delicious and healthy dish it turned out in less than half an hour.
Serve garnished with herbs.
Bon Appetit!

- 500 grams of eggplant,
- 2 heads of garlic,
- 4 things. bitter peppers.

Marinade for 0.5 liters of water:

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

Recipe with photo step by step:

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




Fry the eggplant slices on vegetable oil to brown them. Do not forget that these vegetables absorb a lot of oils, so make sure to add oil to the pan in time so that the eggplants do not burn. I did not indicate the oil for frying, since a different amount is consumed, so pour it at your discretion.




Grind in a meat grinder hot peppers and garlic for a hot mixture. With such a vegetable mass, you will need to shift the eggplants in layers.




Put the eggplant mugs and the spicy mixture in a clean jar. It turns out a flaky workpiece.






Boil the marinade from water, salt, oil (the amount is indicated in the ingredients for the marinade), as well as 9% vinegar.




Pour boiling marinade over the eggplants and sterilize the jars. Sterilize the eggplant in spicy sauce 15 minutes.




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

French eggplant stewed with pepper and garlic

Simple and tasty vegetables!

Delicious and simple summer food from stewed vegetables! French eggplants are good as an independent dish and as a side dish for meat, pasta, potatoes or boiled rice.

Eggplant ragout composition

for 6 servings

Eggplant - 3 pcs. medium size;
Sweet pepper, Bulgarian - 6 pcs.;
Garlic - 3-4 cloves;
Vegetable oil (preferably olive oil) - 0.5 cups;
Spices - basil, oregano, marjoram - pinch each;
Parsley - a bunch
Salt.

How to cook eggplant in French

1. cut eggplants and peppers into medium-sized cubes, finely chop the garlic, coarsely chop the parsley;
2. pour oil into a saucepan, put all the ingredients in it, sprinkle with spices;
3. cover and simmer over low heat, covered for 15 minutes;
4. salt, stir and simmer again, covered for 5 minutes, until the vegetables soften;
5. serve hot or chilled.

Highly delicious food pepper and eggplant seasoned with garlic!

Features of cooking eggplant and pepper dishes and taste

It is better to take a multi-colored pepper, so that the blue dish turns out not only tasty, but bright.

Stewed eggplants are soft and slightly slippery, like mushrooms. Garlic adds a pleasant spice to the dish. And parsley is astringent.

If you have a ready-made "fragrant" salt, you can limit yourself only to it, excluding spices. However, even without fragrant herbs, you will definitely get a very tasty, hearty vegetable dish made from eggplant and pepper.

Like these ones tasty pieces eggplant, which tastes like slippery mushrooms

I insist on stewing under a tightly closed lid because this way we can keep the bright aromas of garlic and parsley inside the blue saucepan. When you open the eggplants at the end, before salting, such a wonderful smell pours out!

Enjoy your meal!