Eggplant in tomato for the winter

We offer recipes for the preparation of incredibly tasty eggplant in tomato for the winter. This appetizer will not leave indifferent even those who do not favor the vegetable in the usual everyday summer dishes, as it turns out to be simply divinely aromatic and appetizing.

Eggplant in tomato for winter - recipe for cooking with garlic

Ingredients:

• medium-sized young aubergines - 1.5 kg;
• tomato juice or ripe tomatoes - 1.5 kg;
• Bulgarian red sweet pepper - 250 g;
• garlic large head - 1 pc .;
• pod of hot pepper - 1 pc .;
• laurel leaves - 2 pieces;
• peas of black pepper - 5-7 pieces;
• granulated sugar - 100 g;
• vegetable without flavor oil - 250 ml;
• vinegar 9% - 100 ml;
• salt stone not iodized - 1 tbsp. spoon with slide.

Preparation

Eggplant for a given billet is better to choose young, medium-sized with young soft seeds. They need to be washed, cut the stems, and cut the fruits themselves in circles about five to seven millimeters in thickness. As a tomato base, you can use freshly squeezed tomato juice or just ripe tomatoes that need to be washed and passed through a meat grinder or grind in a blender. In the same manner, grind the peeled garlic teeth, a pod of hot pepper and Bulgarian peppers. The latter are also washed and discarded additionally from the pedicels and seed boxes.

Now we pour the tomato base into a suitable enamel vessel, add crushed Bulgarian and hot pepper and garlic and place it on the fire. After boiling, add the peas of black pepper, bay leaves, sugar salt and vinegar and boil the mass for seven minutes. After a lapse of time, we put in the resulting tomato sauce prepared eggplant mugs and boil after boiling for twenty-twenty-five minutes. Slices of the vegetable should become soft, but it is still good to keep the shape. We spread out the hot workpiece on sterile glass jars, roll them with sterilized lids and let them cool completely in an upside down lid under a warm coat or blanket.

Canned spicy fried eggplants in tomato - recipe for winter with garlic and onions

Ingredients:

• medium-sized young eggplants - 2 kg;
• tomatoes of sweet varieties - 2 kg;
• onion - 450 g;
• garlic large head - 1 pc .;
• pod of hot pepper - 1-2 pcs. (taste);
• dill (herbs) - 1 bunch;
• peas of black pepper - 5-7 pieces;
• granulated sugar - 20 g;
• peas of black and sweet pepper - 5 pcs .;
• vegetable without flavor; oil for frying - as required;
• salt stone not iodized - 30 g or to taste.

Preparation

In this case, we will preserve the fried eggplant in tomato. For this, my fruits are dried, we remove from the stalk and cut into slices about seven millimeters thick. Lubricate them from all sides with vegetable oil and brown a little in the pan.

Bulbs clean, cut into circles and also fry in oil for about five minutes (no more) in a deep saucepan. Tomatoes together with peeled peppers are twisted with a meat grinder or ground into blender and pour the resulting mass in a container to the onion rings. We throw peaches of the pepper, sugar and salt (the sauce should be very slightly salted) and mix for a couple of minutes with a moderate boil, adding at the end the peeled, peeled and melenko chopped garlic.

Now we combine roasted eggplants and tomato sauce, mix them very gently, spread them over clean jars, cover them with lids and sterilize them in a bowl of boiling water for one hour. After that, we seal the lids, let the workpiece cool down, and put it in storage in the pantry.