Saute eggplant for the winter. How to cook with hot peppers in a slow cooker

Step-by-step recipes for cooking eggplant sauteed for the winter: classic without sterilization, with hot peppers in a slow cooker, with garlic and carrots without vinegar, with apples and hot peppers, with prunes

2018-07-10 Irina Naumova

Grade
prescription

3415

Time
(min)

servings
(people)

In 100 grams of the finished dish

1 gr.

2 gr.

carbohydrates

7 gr.

46 kcal.

Option 1: Classic eggplant saute recipe for the winter

If you have a big harvest of eggplants or you just love them very much - prepare a delicious sauté. It can be prepared according to the classic recipe, with and without sterilization, in a slow cooker, saucepan, with the addition of additional ingredients. In our selection of recipes, we will consider some of the most successful options.

Ingredients:

2 kg eggplant;
2 kg sweet pepper;
1 kg tomato;
1 kg of onion;
75 grams of sugar;
100 ml rast oil refiner;
100 ml table vinegar.

Step-by-step recipe for eggplant saute for the winter

So that the sauté does not taste bitter at the exit, you need to get rid of the bitterness in the eggplant. Let's prepare them properly. We wash them, tear off the tails and cut along. Salt and leave for twenty minutes. Some housewives cut them into rings. The method of grinding is not so important.

We put the water to boil and pour over boiling water and blanch them for literally minutes. Then let them cool and remove the skin. To make the skin come off easier, before scalding the tomatoes, cut them crosswise to cross where the twig grew.

We also rinse the bell pepper, cut off the caps and cut into two halves. Remove all seeds, cut off white partitions and rinse again.

Cut the vegetable into quarters of rings.

Let's get back to the tomatoes. Cut already peeled vegetables into small cubes.

We clean the whole onion, cut off the bases and cut into thin halves of the rings.

Rinse the eggplant from salt and bitter juice, rinse and cut into large cubes.

Fry eggplant in a little oil until golden brown. Put in a large saucepan and add all the other prepared vegetables. Sprinkle with the indicated amount of sugar and salt, pour vegetable oil.

We turn on low heat on the stove and cook after boiling for about thirty minutes. Pour in the vinegar, stir and cook for five minutes.

We lay out the hot honeycomb in a sterile glass container, tighten the lids and prepare for long-term storage in the usual way.

Option 2: A quick winter eggplant sauté recipe

Let's prepare two liters of delicious, slightly spicy sauté cooked in a slow cooker. Hot pepper will give a more piquant taste, the desired spiciness to our appetizer.

Ingredients:

1 kg of eggplant;
300g carrots;
500 gr sweet pepper;
500 gr tomato;
a pod of hot pepper;
80 gr onions;
10 grams of coarse salt;
25 grams of sugar;
50 ml vegetable oil.

How to quickly cook eggplant saute for the winter

Wash the eggplant, wipe lightly with a towel, cut off the base and cut into rings. Spread them in layers on a large plate or in a bowl, sprinkling with salt. Leave for half an hour - let the corned beef come out.

Rinse the tomatoes, cut a cross into a cross and scald with boiling water. Remove the peel and cut into medium cubes.

Pour vegetable oil into the bottom of the multicooker bowl, spread the onion, cut into thin quarter-rings. We turn on the “Frying” or “Baking” program, fry for about five minutes.

Cut the hot peppers into rings right with the seeds. They also add sharpness. Sweet pepper, on the contrary, we clean from seeds and cut into medium cubes. We wash the eggplant from salt and squeeze it lightly with our hands - we cut it into a large cube. Carrot cut into thin slices.

Put vegetables in layers in a multicooker bowl, sprinkle with sugar and salt. We change the program to "Extinguishing" and detect half an hour.

During this time, place a sterile glass container on the table, boil the lids. When the timer goes off, we lay out the spicy eggplant sauté in jars for the winter.

We tightly twist the lids, prepare for winter storage in the traditional way.

Option 3: Saute eggplant for the winter with garlic and carrots without vinegar

An interesting variant of eggplant sauté. We will not use vinegar, we will add a lot of garlic to make the preparation spicier.

Ingredients:

2 kg eggplant;
1.5 kg sweet pepper;
1.5 kg tomato;
400 gr onions;
ten garlic cloves;
25 grams of salt;
10 peppercorns;
two hundred grams of parsley;
two hundred ml grows oils.

Step by step recipe

Rinse the eggplant, cut off the tails and cut into cubes. Soak them in salted water for twenty minutes. Then rinse under running water and lightly wring out excess water with your hands.

Peel the onion, cut into thin half rings.

Fry the onion and eggplant separately from each other, then put in a large saucepan.

Remove the husk from the garlic, cut off the base and crush each clove with the flat side of the knife.

The garlic gave us a little more juice, finely chop it.

Rinse the tomatoes, cut into large pieces, slightly stew in oil. Then they are passed through a sieve. Throw away the skin.

Mix in the tomato paste and chopped garlic. We introduce grated carrots to them. Sprinkle sugar and salt. Don't forget the finely chopped parsley. Stir and simmer for five minutes. Then put in a pan with onions and eggplant.

Pour in all the vegetable oil, mix and bring the vegetables to a boil. Stew for twenty minutes and arrange in a prepared sterile glass container.

Or lay it out first in jars, and then sterilize them for half an hour.

In any case, first the jars are turned over, covered with a blanket and allowed to cool completely. Only then are the winter blanks removed for storage.

Option 4: Sauté eggplant for the winter with apples and hot peppers

The recipe is designed for five liters of an interesting snack. Apples will add a little bit of sweetness, hot peppers, and you will get an unusual, but very tasty preparation for the winter.

Ingredients:

1 kg eggplant;
1 kg tomato;
1kg sweet pepper;
1 kg of apples;
1 kg turnip onion;
two hot peppers;
50 ml of vegetable oil;
salt to taste.

How to cook

Wash vegetables and apples. Wipe the eggplant dry, cut into rings and salt. We leave them for half an hour. The rest of the vegetables for now just cut into cubes of the same size.

We wash the eggplant, squeeze it and cut it into the same cube as the rest of the ingredients.

Put the tomatoes at the bottom of a large saucepan, top with onions, but only half of it.

After laying out the apples, onion again on top.

Now sprinkle the eggplant, pepper and, if the onion is still left, also sprinkle.

Fill everything with oil and put on medium heat.

When the sauté begins to boil, reduce the heat and simmer for an hour. Taste, add salt if desired and simmer for another half hour.

Turn off the fire and lay out in a sterile container. Next, we do everything the same as indicated above in other recipes. All blanks are removed for storage after complete cooling under the blanket upside down.

Option 5: Saute eggplant for the winter with prunes

Another proven and interesting option. A little prunes is added to the eggplant sauté. We will also need some garlic, vinegar and vegetables.

Ingredients:

1 kg of eggplant;
one hundred grams of prunes without bones;
a quarter kg of onions;
1kg sweet pepper;
500 gr tomato;
3 tooth garlic;
1 table spoon of vinegar 9%;
grows oil;
salt and sugar.

Step by step recipe

First, cut clean eggplant into large oblong pieces. First, cut each eggplant into four pieces lengthwise, then each of them into two or three fragments.

Pour in water, salt a little and mix. Let the eggplant stay in the water for half an hour so that the bitterness comes out.

Pour a little oil into a frying pan, put it on the fire and put the eggplants, washed in water and squeezed by hand. Lightly brown them.

Peel the bell pepper, wash and chop coarsely. Onion - a small cube, three carrots on a grater.

Soak the prunes in warm water, then chop finely with a knife.

Transfer the eggplant along with the oil to a large saucepan, turn on the stove. Add onions to them, after five minutes carrots.

After another five minutes, prunes and diced tomato. Saute until the tomatoes turn into a puree.

Sprinkle salt and sugar to taste, taste and simmer for another five minutes.

We clean the garlic from the husk, crush it through a press and add it to the pan. Immediately pour in the vinegar and mix everything.

We simmer for five minutes and turn on the fire. Arrange the sauté in jars, cool under a blanket and put away for long-term storage.

If you like simple and not troublesome eggplant recipes for the winter, then my today's eggplant sauté recipe for the winter deserves your attention. Preserving sauteed blue ones for the winter will not take you much time, since the portion is small. And the result will certainly please you: eggplant sauté for the winter turns out to be very tasty, juicy, and will certainly decorate your home menu in winter. In addition, we will cook eggplant sauté for the winter without sterilization, which makes the recipe for sautéed blue ones for the winter even more interesting and attractive.

It should also be noted that the sauteed blue recipe for the winter is prepared with a relatively small amount of vinegar (50 ml per 4 liters of finished preservation), which adds another plus in favor of this eggplant preparation for the winter. Are you interested? Then I won't bore you with a long preface. I invite you to my kitchen, where I will tell you in detail and show you how to cook a delicious eggplant sauté for the winter.

Ingredients:

1 kg eggplant
1 kg bell pepper
2 kg tomato
0.5 kg onion
3 art. l. Sahara
1 st. l. salt
50 ml. vinegar 9%
200 g vegetable oil

Yield: 4 liters of finished preservation

The weight of peeled and prepared vegetables is indicated

How to cook eggplant saute for the winter:

All hard vegetables for our sauté must be coarsely chopped: onions in half rings or quarter rings, bell peppers and eggplant in randomly large pieces.

In the pan, in which we will cook our eggplant sauté, pour vegetable oil, pour the prepared peppers and onions and put on the stove.

Simmer the peppers and onions over high heat, stirring with a spatula, until the vegetables are soft.

Tomatoes for sauté must be grated, or chopped with a blender. The main thing is to get a homogeneous tomato puree.

Pour the tomato puree into the bowl. Add salt, sugar and mix.

Immediately after the tomatoes, add the eggplant. Stir gently, bring the saute to a boil, and then simmer over very low heat until the eggplant is cooked through, about 30 minutes.

At the end, add vinegar to the honeycomb, mix and cook for no more than two minutes.

We lay out the hot eggplant sauté in sterile dry jars.

Many at least once in their lives have heard of honeycomb. From French "saute" is translated as a jump, jump. So what is the dish? This is a type of stew, the ingredients of which are fried using a special technology. Its essence lies in the rapid preparation of products without stirring. You "toss" the pan slightly while frying to keep the pieces intact and keep the juices out. Alas, the recipe is not suitable for a slow cooker.

Eggplant saute recipes for the winter are so delicious that you just “lick your fingers”. There are many interesting performance variations with photos and videos that are in our article. This dish wonderfully diversifies the winter menu, as it turns out to be bright, tasty and juicy. It also reminds you of warm summer days, when there is a huge selection of various vegetables on the table.

The classic recipe for harvesting for the winter without sterilization

Ingredients

Servings: - +

tomatoes 2 kg
eggplant 1 kg
Sweet pepper 1 kg
onion 500 g
vegetable oil200 ml
vinegar (9%) 50 ml
sugar 3 art. l.
salt 1 st. l.

per serving

Calories: 61 kcal

Proteins: 0.8 g

Fats: 3.4 g

Carbohydrates: 6.7 g

1 hour. 20 minutes. Video recipe Print

Start by preparing the ingredients. Wash vegetables, pat dry. Peel the bulbs, remove the tails and seeds from the pepper. Eggplant and tomatoes can be used with the skin on.

Next, chop the onion, sweet pepper and blue ones into large pieces. Try to make them the same size. Grate the tomatoes. Alternatively, pass through a meat grinder or chop in a blender to make a homogeneous paste.

Pour in the tomato juice. Add sugar, salt.

Pour vegetable oil into a saucepan and add onion and pepper there, send it to the fire. Choose a pot with a thick bottom so nothing burns. Fry a little over high heat until soft, shaking the pan.

After that, put in a saucepan with the future sauté and eggplant. Bring to a boil quickly. From the moment of boiling, leave to stew at a minimum temperature for half an hour. A couple of minutes before the end, pour in the vinegar.

A couple of minutes before the end, pour in the vinegar.

All that remains is to decompose the sauté into sterilized liter jars, roll up and turn upside down. Let them stay like that until they cool down. It is better to store, like ordinary conservation, in a pantry or basement.

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Posh! Gotta fix it

How to cook with hot peppers in a slow cooker

Time for preparing: 1 hour 55 minutes

Servings: 22

The energy value

calorie content - 42.5 kcal;
fats - 1.4 g;
proteins - 1 g;
carbohydrates - 6.5 g.

Ingredients

eggplant - 1 kg;
tomatoes - 600 g;
onion - 150 g;
carrots - 150 g;
garlic - 25 g;
hot chili pepper - 20 g;
sweet bell pepper - 300 g;
basil - 15 g;
parsley - 15 g;
dill - 15 g;
olive oil - 30 ml;
granulated sugar - 1 pinch;
salt - to taste;
a mixture of peppers - to taste.

We carefully wash the blue ones, dry them with paper towels, cut off their tails and grind them into large cubes. We shift the chopped vegetable into a bowl, add some salt and, after mixing, leave it in this form for about half an hour so that the eggplant gives up the juice and with it all its bitterness.
While there is time, we proceed to the processing of the rest of the products. Onions, garlic and carrots are removed from the skin, in both types of peppers we cut out the cores with seeds and remove the stalks, and then rinse and cut all these vegetables. Bulbs should be chopped into half rings, carrots and bell peppers into thin strips, chili rings, and garlic through a press.
Tomatoes are also carefully washed and then blanched to make it easier to remove the skin. We chop the processed tomatoes into medium arbitrary pieces.
In the meantime, the eggplants have already been sufficiently infused, so we throw them on a culinary sieve and wash them under a running stream from the released bitterness and excess salt.
Pour 30 ml of olive oil into the multicooker bowl and heat it on the “Frying” mode. Then pour in the little blue ones and, without closing the lid of the device, fry them for about 20 minutes. until golden.
After a third of an hour, add onions and carrots to the eggplants and simmer everything together for another 10 minutes.
Following this, we introduce hot and sweet peppers and tomatoes into the vegetable mass, bring the dish to taste with salt, a mixture of peppers and a pinch of sugar for piquancy, change the device mode to “Stewing” and, having closed the lid, cook for half an hour.
Approximately 5 minutes before readiness, add chopped garlic and finely chopped pure greens (dill, parsley, basil) to the appetizer and wait for the end of the program.
The finished hot dish is carefully packaged in pre-steamed jars, rolled up with a preservation key and cooled in the usual way under a blanket.

Eggplant Sauteed with Garlic and Carrots without Vinegar "Lick Your Fingers"

Time for preparing: 1 hour 35 minutes

Servings: 48

The energy value

caloric content - 48.2 kcal;
fats - 2.2 g;
proteins - 1 g;
carbohydrates - 6.2 g.

Ingredients

eggplant - 2.4 kg;
onions - 360 g;
sweet bell pepper - 600 g;
carrots - 480 g;
tomatoes - 840 g;
garlic - 65 g;
parsley - 60 g;
olive oil - 100 ml;
salt - to taste;
a mixture of peppers - to taste.

Step-by-step description of preparation

Washed and dried blue crumbled medium-sized pieces, cut onions and bell peppers into small cubes, three carrots on a grater for Korean salads, and pour boiling water over the tomatoes and, after removing the skin, chop into arbitrary pieces.
Then, in a large frying pan, heat the required amount of olive oil and sauté the bulbs on it until transparent.
After this, pour sweet pepper into the container, mix and simmer it on a small flame for about 4 - 5 minutes.
After the specified period of time, add the chopped eggplants to the vegetables, salt and pepper to your own taste and fry the mixture until they are half cooked for about 8 - 10 minutes.
In 10 minutes. pour grated carrots into the pan, stir the ingredients and, having covered with a lid, simmer them in their own juice for about 5 minutes.
During this time, we will just prepare the tomato sauce - for this, put the chopped tomatoes, peeled garlic cloves and washed parsley into the blender bowl, lightly add some salt and pepper the products and beat them to a homogeneous consistency.
Add the resulting sauce to the pan to the vegetables, close the lid back and simmer everything together for another 9-10 minutes.
We fill the jars to the top with hot eggplant sauté without vinegar, cover them with lids and send them to pasteurize for 10-15 minutes. After that, we immediately carefully remove the containers from the pan, cork them with twists and cool on the floor under the covers.

Spicy eggplant preparation with the addition of apples and hot chili

Time for preparing: 2 hours 45 minutes

Servings: 25

The energy value

calorie content - 123.1 kcal;
fats - 10 g;
proteins - 0.9 g;
carbohydrates - 7.3 g.

Ingredients

eggplant - 500 g;
apples - 500 g;
tomatoes (green) - 500 g;
sweet bell pepper - 500 g;
hot chili pepper - 20 g;
onion - 500 g;
sunflower oil - 250 ml;
salt - to taste.

Step-by-step description of preparation

Carefully peel all vegetables and fruits, wash under running water and wipe dry with paper or waffle towels. Then chop all the products into small cubes.
Salt the eggplant well and leave for about 15 minutes, then drain in a colander and rinse thoroughly from salt and bitterness.
In a large bowl, lay out all the prepared foods in layers in the following sequence - green tomatoes, onions, apples, again a layer of onions, blue ones, onions, Bulgarian sweet and hot peppers and an extreme layer of onions.
Pour the vegetables with sunflower oil and, without stirring, send to stew over low heat for about 1 hour after boiling.
After the specified time, salt the dish to your liking, mix the ingredients well with a wooden spatula and simmer for another 30 minutes.
Distribute the hot sauté into disinfected containers and roll up with screw-on metal lids.

How to preserve with dried fruits

Time for preparing: 1 hour 50 minutes

Servings: 46

The energy value

caloric content - 46.4 kcal;
fats - 1.2 g;
proteins - 1.1 g;
carbohydrates - 8 g.

Ingredients

eggplant - 1.5 kg;
sweet bell pepper - 1.5 kg;
prunes (pitted) - 150 g;
onion - 375 g;
carrots - 375 g;
tomatoes - 750 g;
garlic - 30 g;
olive oil - 50 ml;
table vinegar 9% - 25 ml;
granulated sugar - to taste;
salt - to taste;
a mixture of peppers - to taste.

Step-by-step description of preparation

Cut the well-washed blue ones into large long slices, soak them for a third of an hour in well-salted water, then rinse with a sieve under running water and remove excess sputum with paper napkins.
Without wasting time, prepare the rest of the products. Chop the peeled and washed onions using the brunoise method, chop the bell pepper into cubes, rub the carrots on a coarse grater, and cut the tomatoes and prunes soaked in warm water in advance into small cubes.
In a large cauldron, heat 50 ml of olive oil and fry the blue pieces on it until golden brown - this will take about a quarter of an hour.
After 15 min. add onions there, simmer for 3 minutes and add grated carrots and bell peppers.
After about 5 minutes, add chopped tomatoes and prunes to the vegetables, mix well and simmer until the tomatoes turn into a puree in consistency.
After that, salt and pepper the saute, add a little sugar and, having covered with a lid, simmer it for another 5-7 minutes.
Pour garlic into the cauldron, passed through the press, pour in 25 ml of vinegar and, after boiling for another 10 minutes, remove the appetizer from the heat.

A dish with a beautiful and unusual name - sauté, which has long become a favorite for many of us, is prepared, as you know, according to a special technology, which consists in preliminary short-term frying of all the ingredients included in the recipe. Thus, they are fried in a saucepan or in a deep frying pan with sharp periodic shaking, as a result of which they turn over and mix. To prevent the food from burning, the contents of the pan must be shaken periodically. It is to shake, and not to turn over with a spatula or spoon. The whole secret lies in this process - it is believed that in this way the surface of the products will remain intact, and they will retain all the juice. By the way, “saute” in French means jump (or jump), that is, vegetables seem to jump or bounce in the pan when it is shaken. It is in this way that the method of cooking sauté differs from the method of preparing vegetable stew. Because of this, the names of these basically similar dishes are often confused. In the original sense, sauté is a type of stew that is prepared from quickly-cooking meats, poultry or fish and served with sauce. Today, the concept of "saute" has changed somewhat, and now this name is understood mainly as a vegetable dish.

The most popular among housewives are recipes for vegetable sauteed from eggplant, zucchini, but there are also sauteed from other very different vegetables. But today we’ll talk about the eggplant comb for the winter.

To prepare it, you will need a thick-bottomed stewing pan or a cast-iron cauldron so that the vegetables do not burn, and a frying pan for frying vegetables. Even better, if the kitchen has a special saucepan with a long handle and high sides for those who want to feel like a real cook.

The main ingredients for eggplant saute for the winter are eggplant itself, bell peppers, onions and tomatoes. Alternatively, carrots may be added. From spices and spices - garlic and parsley. Some recipes add black peppercorns or ground, sugar and bay leaf. For saute, eggplants are cut large - in pieces or circles, the rest of the vegetables are most often thinly chopped with noodles or half rings. Eggplants and tomatoes do not need to be peeled. To remove bitterness from eggplants, it is advisable to soak them in salted water or just salt and leave for 30-40 minutes. Carrots can be cut into thin strips, so it will look more beautiful in the dish. But if there is no time or special desire, you can simply grate it on an ordinary coarse grater or on a grater for Korean salads, the taste will not get any worse. Of course, the eggplant sauté for the winter is slightly different in the way it is cooked from the classic eggplant sauté prepared for dinner, but, believe me, it tastes just as good, and therefore the name “saute” has firmly stuck to it. Even a novice hostess can easily cope with preparing this very simple dish for the winter, and the result will delight not only you, but also your household and visiting friends.

Sauteed eggplant "Classic"

Ingredients:
9 eggplants,
3 bulbs
12 tomatoes,
3 carrots
3 sweet peppers
1 head of garlic
2-3 hot red peppers
¾ tsp salt.

Cooking:
Prepare all ingredients ahead of time. Cut the eggplant into cubes, salt and leave for 40 minutes. Meanwhile, dice the onion and bell pepper. Cut the carrots into thin strips, tomatoes, without peeling the skin, into semicircles. After 40 minutes, squeeze the eggplant and send it to a preheated pan with vegetable oil. Take another frying pan, pour vegetable oil into it, heat it up and put onions. When it turns golden, add carrots to it. When it is almost ready, lay out the bell pepper and then literally after 3-5 minutes add the tomatoes to the total mass. Salt everything, except for the eggplants, because they were in salt for 40 minutes. Stew vegetables until all the moisture has evaporated, and only then combine them with eggplants, which, by the way, should never be overcooked. Mix everything, increase the heat and simmer for a few more minutes, and then add the squeezed garlic and the previously chopped hot red pepper. Darken the dish for a few more minutes, put it in sterilized jars and roll it up.

Sauteed eggplant "Homemade"

Ingredients:
3-4 kg eggplant,
1.5 g carrots
1 kg of onion
1 kg of bell pepper,
1.6 kg of tomatoes (canned)
2 hot peppers
1 head of garlic
salt to taste
frying oil.

Cooking:
Cut all the vegetables into small cubes ahead of time. Sprinkle eggplants after cutting with salt and leave in this form for 40 minutes, this will help get rid of bitterness. After the time has elapsed, squeeze the eggplant a little and fry them in a pan in heated vegetable oil. In another pan, fry the onion, then add vegetables to it in the following sequence: carrots, bell peppers and chopped tomatoes. Lightly salt the mixture, add pepper to taste. The originality of this dish lies in the fact that eggplants are stewed separately, over low heat. After 10-12 minutes, you can combine the vegetable mixture with eggplant, stew a little and add garlic and hot peppers. Such a dish can be immediately served hot or cold, or you can transfer the hot mixture into sterilized jars and roll it up. If you like the slightly sweet taste of homemade preparations, then before frying the vegetables, pour a tablespoon of sugar into a hot pan, and when it caramelizes a little, fry the vegetables in it.
It will turn out amazingly delicious.

Ingredients:
15 eggplants
15 tomatoes,
15 bulbs
2 pods of red hot pepper,
2 heads of garlic
1 bunch of parsley
1.5 stack. vegetable oil,
1.5 tbsp 70% vinegar essence,
salt, sugar - to taste.

Cooking:
Wash the eggplant, cut it in half lengthwise and place in a bowl, sprinkling with salt. Leave for an hour to drain the bitter juice. Cut the onion into half rings, tomatoes - into 2 or 4 parts, if they are large. Rinse the eggplants from salt and juice and cut each half into 4 parts, combine with tomatoes and onions, put in a container with vegetable oil, mix and put on fire. After boiling, simmer for 40 minutes, stirring gently. Add chopped parsley, grated garlic and very finely chopped red hot pepper. Add salt and sugar to taste and simmer for another 15 minutes. At the end of cooking, pour in the vinegar essence, mix the vegetables well again. Arrange the finished sauté hot in sterilized jars, roll up and wrap. Leave until completely cool.

Ingredients:
2 kg eggplant,
10-12 pcs. fresh prunes,
4 bulbs
8-10 sweet peppers
4 carrots,
10 tomatoes,
1 head of garlic
2 tbsp 9% vinegar,
sunflower oil for frying
salt, sugar, pepper - to taste.

Cooking:
Cut the eggplant into quarters and leave for 15 minutes. Then wring them out and fry them in sunflower oil. Add chopped onion, stew a little, then - bell pepper, grated carrots. Cut the plums into squares or small wedges and add to the vegetables. Then put in the chopped tomatoes. Salt, pepper and simmer over low heat, stirring occasionally, until tender. At the end, add chopped garlic, vinegar. Arrange the finished sauté in sterilized jars and roll up.

Ingredients:
2 kg eggplant,
1.5 g bell pepper,
2 heads of garlic
4 red hot peppers,
200 g vegetable oil,
2 tbsp salt,
6 tbsp 9% vinegar.

Cooking:
Wash vegetables well and pat dry. Cut the eggplant into circles or slices 1-1.5 cm thick, salt and leave for 2 hours. Pass the pepper and garlic through a meat grinder and mix with salt and vinegar. Discard the eggplant in a colander and let the juice drain well. Dry on a towel and fry the eggplant in hot vegetable oil on both sides. Dip the fried slices into the spicy mixture and place tightly in the prepared sterilized jars. Pour the oil in which the eggplants were fried, cover with a boiled lid and seal tightly.

Sauteed eggplant in Abkhazian style

Ingredients:
4 eggplants
4 green bell peppers,
4 red tomatoes,
4 bulbs.
For marinade:
2 tbsp salt with a slide,
2 tbsp Sahara,
12 tablespoons vegetable oil,
10 tbsp 6% vinegar.

Cooking:
Cut the eggplant in half, then divide into 5 more small wedges. Do the same with peppers and tomatoes. Put all the prepared ingredients in a saucepan, add everything you need for the marinade. Bring to a boil over medium heat, then reduce the heat, cover and simmer for about half an hour. Stir no more than 2 times. Then let the sauté cool and only after that place it in the refrigerator for 12 hours. After marinating in the refrigerator, put the finished saute into small jars, sterilize for 15-20 minutes and roll up.

Ingredients:
2-3 eggplants
2 zucchini,
3 onion heads
3 ripe tomatoes
2 carrots
1 sour apple
4-5 plums,
greens (dill, parsley, cilantro),
sunflower oil for frying
1 tsp 9% vinegar,
salt to taste.

Cooking:
Peel carrots, zucchini and eggplant. Cut the eggplant into half rings 1-1.5 cm thick, put on a towel and let the excess moisture soak. After that, fry on each side for 3-5 minutes until golden brown. Put the prepared eggplants in a sieve and let the oil drain. Cut the zucchini into large strips. Dry in the same way as eggplant, and fry for 2-3 minutes. Then remove the zucchini with a slotted spoon and leave to dry on a paper towel. Lastly, fry the carrots, previously cut into large circles. Cut the tomatoes into thin circles, chop the apple into strips or grate. Free the plums from the stones and, depending on the size, divide into 4-6 parts. Finely chop the greens. Lay vegetables in layers at the bottom of a deep stewpan, alternating raw and thermally processed. First onions, then zucchini, eggplant, herbs, tomatoes, apples and plums. Then repeat all the layers. Pour a lot of chopped greens on top - cilantro, parsley, dill - and salt to taste. Close the saucepan tightly, put on a slow fire and simmer for 30-40 minutes. Then add vinegar, gently mix the vegetables, simmer for another 2 minutes, place in sterilized jars and roll up.

The beauty of these recipes is that these cooked dishes can be eaten right away, and by adding vinegar, they can be prepared for the winter so that you can enjoy the exquisite taste and aroma of eggplant sauteed in winter.

Good luck preparing!

Larisa Shuftaykina

Sauteed eggplant is probably the most popular preparation. There are many recipes, they all differ in some way, but all are original in their own way. This recipe makes a very tasty sauté. It can be eaten in several ways - spread on bread, with mashed potatoes, or instead of a side dish for meat. It is also stored wonderfully, perfectly "survives" until the next harvest of vegetables.

Let's start by preparing all the vegetables. We will need whole eggplants, preferably young, not overripe. Thoroughly wash, cut off the "tails" and "noses".

We cut the eggplant into cubes, the size is approximately 1.5 * 1.5 cm. It is not necessary to peel the peel, it boils well and turns out soft.

So that the eggplants do not taste bitter, you need to sprinkle them well with table salt, and let stand for 2 hours. The liquid that the eggplants secrete must be drained, and the vegetables rinsed with clean water to get rid of excess salt.

Prepare the rest of the vegetables - wash the peppers (bitter and sweet), tomatoes, garlic. Tomatoes must certainly be ripe, juicy, the result depends on it. And if the tomatoes are from their own garden, it’s beauty in general, the taste of the sauté will only benefit from this.

We remove the place where the stalk is attached to the tomatoes, cut the stalk from the pepper and clean the seeds, peel the husk from the garlic. You should be careful with hot pepper - after contact with it, do not touch your face, eyes, but thoroughly wash your hands several times, and equipment - a knife, a board. We put the prepared vegetables in the bowl of the combine, and chop. You can also use a meat grinder.

This is what a tomato-pepper dressing looks like. This is where the quality of the tomatoes will affect, if they were dry and hard, then the dressing will be very thick, and you will have to dilute it with water, or add tomato juice.

Place the eggplants in a heavy bottomed saucepan and pour over the tomato sauce. After boiling vegetables, simmer over low heat for 40-50 minutes, stirring every 7-10 minutes. By the way, if there is no pan with a thick bottom, you can use a slow cooker, since the eggplants at the end of the stewing may begin to stick to the bottom. One disadvantage of the multicooker is a small capacity.

After the set time, we check the readiness by piercing the skin of the eggplant with a match - this should be easy. After that, add a glass of vegetable oil and vinegar (9%), sugar. Stir and simmer for another 5 minutes.

Before laying out eggplant sauteed in jars, they must first be washed well and sterilized. This point should be approached with all seriousness - how your blanks will be stored also depends on this. You can do this in the oven, in the microwave, or in the old fashioned way - in a steam bath. Dip the lids in boiling water for 5 seconds.

We arm ourselves with a ladle, or a small cup, and carefully lay out the sautéed jars. It is convenient for me to close the sauté in half-liter jars - just for one day to eat.

We twist and roll up the banks. We turn the lid down for additional sterilization. We wrap the jars with the workpiece with a blanket until it cools completely - for a day or two. Delicious eggplant saute for the winter is ready!