Fried eggplants with bell peppers and garlic for the winter. Eggplant and bell pepper salad Eggplant with bell pepper fried in oil

The meatiest option, where the blue ones are kept whole. At the same time, there are a minimum of components and a bright note of coriander.

• Cooking time - 30 minutes + 1 night (10-12 hours)

We need:

• Eggplants - 1 kg (4-5 pcs.)
• Garlic - 5 cloves
• Dill and parsley - 1 small bunch each
• Vegetable oil - 3 tbsp. spoons
• Coriander (ground) - to taste

For the marinade:

• Water - 1.5 l
• Vinegar (9%) - 100 ml
• Salt - 2 tbsp. spoons
• Bay leaf - 2-3 pcs.
• Black pepper (peas) - 2-3 pcs.

Important details.

1. Take approximately the same medium-sized vegetables.
2. The greens can be anything. But you can never go wrong with the popular pairing - dill and parsley.
3. Select a large saucepan and deep bowl that is large enough to fit the whole vegetables.
4. We use 1/3 teaspoon each of coriander and pepper.

How to cook.

We wash them, but we don’t clean the blue ones. We cut off the ends and make a longitudinal cut along, but not all the way, as can be seen in the photo below. We will boil these preparations in the marinade.

Take a larger pan that will fit the whole vegetables. Dissolve all components in water, wait for it to boil and let it boil for 1 minute. Place the blue ones into the solution and boil over high boiling water for 15 minutes.

We take the softened eggplants into a colander and wait to cool.

During this time, prepare the stuffing mixture of garlic and herbs. We chop the herbs finely, and chop the cloves through a press. Mix them with butter, sugar, salt and the marinade in which the vegetables were cooked - literally 2-3 tablespoons.

Stuff the vegetables with the aromatic mixture. Generously, lightly pressing into the cut. We place the beauties in a deep container on top of each other. The remaining filling can be placed on top.

Close the container tightly and let it cook until done - 10-12 hours. Convenient to do at night. Result: awesome snack! Most likely, you will like it so much that you will cook it often.

Baked with “Mosaic” marinade - 2 hours

The oven, onions and bell peppers make all the difference in the success of the recipe. The process itself is brilliantly fast, even despite thorough baking.

• Cooking time - 45 minutes (in the oven) + 2 hours marinating

We need:

• Eggplants - 1 kg (about 5 pcs.)
• Vegetable oil - 2-3 tbsp. spoons
• Salt - 2-3 pinches

For the vegetable addition:

• Onion - 4 small
• Bulgarian sweet pepper - 3 pieces

For refueling:

• Garlic - 3-4 cloves
• Parsley - 1 bunch
• Sugar - 1/2 teaspoon
• Salt - 1/3 teaspoon
• Vinegar (9%) - 4 tbsp. spoons (or lemon juice)
• Water - 2-3 tbsp. spoons

How to do it.

We cut the blue ones into large pieces up to 2 cm, as can be seen in the photo. Lightly add salt, pour in 2-3 tbsp. spoons of oil and mix well. We will bake eggplants in the oven.

Place the slices on parchment paper. Bake at a temperature of 180 degrees, on medium level - 40-45 minutes.

Attention! During this time, be sure to stir the pieces 2-3 times.

We are preparing a “mosaic”. We cut the onion into half rings, and the pepper into strips, not very thin. In a heated frying pan, fry onions and peppers. Place the roast on a sieve to drain off excess oil.

Combine vegetables with finely chopped parsley and garlic mass from the press. This also includes sugar, salt, black pepper, vinegar and a little water.

Combine baked eggplant pieces, fried vegetables and dressing with garlic and herbs. This delight should be infused in the refrigerator for 2 hours. And get ready for the fact that it is always not enough.

Slices with garlic, herbs and pepper - 3 hours

• Cooking time - 20 minutes + 3 hours

We need:

• Eggplants - 600-700 g (3 medium pieces)
• Bulgarian sweet pepper - 2 pieces
• Garlic - 6 cloves
• Parsley - 1 large bunch
• Sugar - 1 tbsp. spoon without slide
• Salt - 1 tbsp. spoon without slide
• Vinegar (9%) - 2 tbsp. spoons
• Extra virgin olive oil - 3-4 tbsp. spoons (to taste)
• Ground black pepper - to taste

To boil the blue ones in the marinade:

• Water - 2-2.5 liters (to immerse all the cuttings)
• Vinegar (9%) - 100 ml (½ cup)
• Sugar - 2 tbsp. spoons
• Salt - 2 tbsp. spoons

Important details.

1. Oil can be replaced with sunflower or sesame oil if you have not yet been inspired by the unique benefits of olive oil. for the curious.
2. In vegetable dressing, you can adjust the sugar, salt, and vinegar according to your needs. Eggplants get their main sourness from boiling.

How to cook.

We cut the main characters into circles without peeling the skins. Thickness - up to 1 cm.

Finely chop the pepper, garlic and herbs. You can give in to fanaticism and run a knife along and across the slicing. We find the smallest additions to be the most delicious.

Combine the ingredients for the marinade (water, salt, sugar, vinegar) and place the blue ones in the pan. Keep it at a low boil for 5-10 minutes. You can press it with a smaller lid so that it doesn’t float up.

It is very important not to overcook! The semi-ready state suits us. You want the circles to become darker and soften, but keep their shape.

We drain the water - the handsome ones remain in the colander. They are ready to get acquainted with the spicy mixture of garlic and herbs. We just put it in layers: the blue ones in one row - a spoonful of other vegetables on each circle - again the blue ones.

We leave the beauty to marinate in the cold - 2-3 hours.

Three more recipes - step by step with photos and videos

We are not exaggerating when we say that we are addicted to spicy food. With eggplants this is only a plus. It’s hard to count how many delicious things we’ve already tried.

Prepare vegetables.

Wash the bell pepper and cut it into two parts, remove the seeds and stem.

Line a baking tray with parchment, place the peppers cut side down on the baking sheet and bake in an oven preheated to 200 degrees for 15 minutes.

Pour water into a saucepan, add salt, and put on fire. Bring water to a boil, place eggplant pieces into boiling water.

Place the boiled eggplants in a colander to remove excess liquid.

Cool the baked peppers slightly and remove the skins.

Transfer the eggplants to a deep plate. Peel the garlic and cut into thin petals. Add garlic to eggplants.

Then add chopped pepper.

Season the eggplant, bell pepper and garlic salad with oil, vinegar, soy sauce, lemon juice and ground black pepper, mix thoroughly and refrigerate for a couple of hours.

This is such an appetizing and very tasty eggplant and bell pepper salad! I recommend it to everyone!

Bon appetit!

Summer is not only a time for relaxation, forays into nature and a beautiful tan. The hot season is the time for an incredible amount of tasty and healthy fruits. It is in the summer that all far-sighted housewives try to prepare all this vegetable and fruit abundance for the winter. After all, during the cold season, you really want to enjoy the delicious gifts of nature that the hot season generously gives. Today we bring to your attention a selection of recipes from vegetables that are rich in the last summer month. Eggplants with bell peppers for the winter are a tasty, satisfying and versatile preparation that is very easy to make with your own hands. Such preservation can easily serve as an independent dish, or complement various side dishes. The delicious contents of lovingly rolled jars will remind you of hot August even in the harshest winter.

Eggplant in tomato sauce with bell pepper for the winter

There are a lot of recipes for eggplant preparations, and every housewife can modify well-known recipes at her own discretion. So, today I will preserve eggplants in tomato juice, replacing tomatoes with them. In turn, tomato juice can be replaced with 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 the vegetables on low heat and under the lid to avoid active evaporation.

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

Taste Info Eggplants for the winter

Ingredients

• 550 g blue eggplants,
• 600 g multi-colored bell peppers,
• 650 ml tomato juice,
• 100 mg sunflower oil,
• a third of a glass of sugar,
• 3 tbsp. vinegar,
• 1 tsp salt (or to taste)
• 5 cloves of garlic.

How to cook eggplants with bell peppers for the winter

Let's prepare the ingredients for the salad. We can use sweet peppers in both red and other colors. You can combine multi-colored peppers in one dish; this can be visually interesting. Tomato juice should be of good quality and thick. Wash the vegetables.

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

Since there is bitterness in eggplants, sprinkle them with salt and leave them like that for half an hour. The eggplants will release juice, and along with the juice, bitterness will come out.

Remove the seeds from the pepper and remove the skin from the garlic cloves.

Cut the bell pepper, freed from seeds, into large pieces.

Pour tomato juice (I use homemade) into a saucepan, add salt, sugar and liquid salad ingredients - sunflower oil and vinegar. Let's boil it.

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

Add pepper to the eggplants and simmer for another half hour under the lid. After this, you can open the lid and let the excess liquid boil away (if the salad remains liquid).

While our salad is cooking, let's find time to sterilize the jars and lids.

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

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

Place the finished dish into prepared jars.

Without further delay, seal the jars with lids.

Turn the closed jars over.

The eggplant appetizer in tomato juice is ready. It turns out very tasty and can be used for all occasions.

Bell pepper and eggplant salad for the winter

Do you want to add variety to your selection of winter salads? Then prepare several jars of eggplant snacks with sweet peppers, onions and tomatoes. This salad turns out 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 immediately before use.

Ingredients:

• Bell pepper – 1000 g;
• Coarse salt – 3.5 tsp. + 1.5 tbsp. for sprinkling blue ones;
• 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

1. First of all, prepare all the vegetables. Free the onions from the husks, the eggplants from the tails, the sweet peppers from the seeds and stalks, and the tomatoes from the cores. If you decide to add garlic, you also need to peel it. Wash all ingredients very thoroughly under running water.
2. Now all components should be crushed. Cut the blue ones into quarter rings, bars or cubes. It doesn’t matter what look you give to the eggplant, as long as the pieces are fairly large. Place the eggplants in a deep container. 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, excess bitterness will disappear from them.
3. Meanwhile, take care of the remaining vegetables. Chop the onion into large cubes or half rings. Cut the sweet pepper into large strips. Turn tomatoes into fruit juice using a meat grinder, juicer or blender. Garlic can be chopped into small pieces, or passed through a press.
4. Rinse the eggplants under running water to remove the salt from them, and then drain in a colander.
5. So, all the vegetables are prepared, which means you can start cooking the ingredients.

1. Pour vegetable oil into a large container suitable for frying and stewing. Place the dishes on the fire and heat them up very high. Place onion pieces into hot oil. Stirring occasionally, fry them until they turn slightly golden brown. Add sweet pepper to the browned onion. Fry everything together for another 4-5 minutes. Don't forget to stir the ingredients with a wooden spatula. Now place the blue ones in a container with onions and peppers. Cook over medium heat, stirring occasionally, for 15 minutes. Pour tomato juice over the assorted vegetables.

1. Add salt, granulated sugar and vinegar. Reduce the burner flame to minimum. Simmer the mixed vegetables for 45 minutes, stirring occasionally with a spatula. If you decide to add garlic to the salad, do it 5 minutes before it is ready.
2. At this time, prepare the jars. Wash all containers thoroughly with baking soda, rinse and sterilize in any convenient way. The lids with which the workpieces will be closed must be new and intact. They should also be sterilized in boiling water (about 2-3 minutes).
3. Distribute hot eggplant salad with sweet peppers into sterilized jars for the winter, filling them to the very brim. Roll up the containers with lids.
4. Turn the finished preserve upside down and wrap it in a warm blanket. Leave until the jars cool completely. Move the preparations to a dark and dry place where they will be stored throughout the winter.

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Sauteed eggplant with bell pepper for the winter without tomatoes

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

Ingredients:

• Sweet pepper – 750 g;
• Chili pepper – 2 pcs.;
• Vegetable oil – 100 ml;
• Eggplants – 1000 g;
• Vinegar – 3 tbsp;
• Table salt – 1 tbsp. + 1-1.5 tbsp. to remove bitterness from blueberries;
• Garlic – 1 head.

Preparation

1. Remove the ends located on both sides of the eggplants. Rinse the fruits thoroughly under running water. Cut the eggplants into large cubes (about 1-1.5 cm). Place the blue ones in a bowl, add salt (1-1.5 tbsp) and stir. Leave for 40-50 minutes and then rinse thoroughly again under running water.
2. Cut the bell peppers in half and then remove the seeds and stems. Peel the garlic. The chili pepper should also be cut in half and freed from all seeds. Rinse the vegetables thoroughly under a large stream of cold water.
3. Grind sweet peppers, chili and garlic through a meat grinder. Add vinegar and salt to the resulting slurry. Stir.
4. Pour oil into a deep frying pan. Place the Dutch oven on the stove with the heat set to medium. Place the eggplant cubes into the hot oil. Add a spicy mixture of garlic, peppers and spices.

1. Mix well. Fry over medium heat, stirring occasionally, for 10 minutes. After the specified time, reduce the flame to minimum and cover the pan with a lid. Simmer everything together for 25-30 minutes.
2. Wash and sterilize containers for preparations. Divide the hot sauté into jars. Top with the remaining oil in the pan.

1. Screw the jars tightly with sterilized lids. Turn the pieces upside down.

1. Wrap the jars in a warm blanket and leave until completely cool. Move the preserved food for storage in a dark and dry place.
2. It is better to enjoy the sauté in its pure form. The appetizer 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 at the height of bliss. The following recipe will help you make a preparation that brings back summer memories.

Ingredients:

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

Preparation

1. Free the clean blue ones from the ends, and then cut them into quarter rings, about 1 cm thick. Sprinkle the fruits with salt, mix and leave for 30-60 minutes. After the specified time, the blue ones need to be washed and placed in a colander to drain all the liquid.
2. Peel the sweet pepper, removing the stems and seeds. Rinse the ingredient and then cut it into large cubes (about 2 cm).
3. Pass the peeled garlic through a special press.
4. Wash the tomatoes, remove the stems from where they are attached, and then grind them in a meat grinder. You can use any other kitchen aid. It is important to achieve a puree-like consistency of the tomatoes.
5. Heat vegetable oil in any convenient container. Fry the eggplants in it until light golden brown. Add sweet pepper.

1. Pour the tomato puree here.

1. Add granulated sugar, salt, and mix the vegetable mass thoroughly. Cook the stew, remembering to stir occasionally, for 10 minutes over low heat.
2. Pour in vinegar, add garlic. Cook everything together for another 15 minutes.
3. Sterilize pre-washed jars.
4. Place the hot stew into jars, filling them to the very top.

1. Roll up containers containing bell pepper stew with eggplants for the winter, with boiled lids. Turn the pieces upside down and wrap them in a warm towel, leave them until they cool.
2. Store the stew in a dry place out of direct sunlight.

Spicy eggplants with bell peppers and carrots in tomato sauce

Do you like dishes with sparkle? Then you will definitely like canned eggplants with carrots, peppers and onions in tomato sauce. The tasty preparation will ideally complement meat dishes and will be an excellent snack for strong alcoholic drinks. If you don’t like spicy foods, then simply reduce the amount of garlic and omit the cayenne pepper.

Ingredients:

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

Preparation

1. Prepare the eggplants in the standard way: wash, dry, remove the stems and cut into quarter rings (or large pieces of any other shape). Cover the fruits with salt and leave for 40 minutes, then rinse and allow excess liquid to drain.
2. Peel, rinse and chop the carrots using a coarse grater.
3. Peel the onion, rinse, and then chop into thin half rings.
4. Turn the peeled garlic cloves into a pulp using a press or grater.
5. Peel the sweet peppers from tails and seeds, and then rinse. Cut the vegetable into large strips.
6. Hot peppers also need to be freed from seeds and stalks, and then rinsed.
7. Cut the core out of the tomatoes. Divide the fruits into several parts. Using a blender, puree the tomatoes. For these purposes, you can use other devices: a meat grinder, a food processor and a juicer.

1. Pour the tomato puree into a convenient container and place on the fire. Bring the mixture to a boil.
2. Place the eggplants, onions, carrots and bell peppers in a deep frying pan or saucepan.

1. Pour boiling tomato sauce over the assorted vegetables and immediately place on low heat. Mix well with a wooden spatula.

1. Add sugar, salt, garlic, cayenne pepper, oil and vinegar. Mix thoroughly again. Simmer vegetables in tomato for 40 minutes. During this time they need to be mixed 3-4 times.
2. By the time the vegetables are ready, you should have sterilized jars ready. Distribute hot snacks into them.

1. Seal the jars tightly with sterile lids. Leave them under a warm blanket until they cool completely, then move them to a dry place for storage.

Canned eggplants with bell pepper pieces in tomato juice

Another variation of a delicious snack that is very easy to prepare yourself. Appetizing pieces of eggplant, onion and sweet pepper in thick tomato juice have a stunning aroma of garlic. A slight spiciness gives the appetizer an amazing piquancy, which goes well with a subtle hint of sweetness.

Ingredients:

• Onions – 3 pcs.;
• Salt – 2.5 tsp. + 1.5 tbsp. for pouring;
• Bell 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

1. Prepare all the components required to prepare the seaming. You should have them on hand.

1. Remove the stems from the clean eggplants and then cut them into large pieces or cubes. Sprinkle the vegetables with salt and leave for at least half an hour, then rinse and dry.
2. Chop the peeled onions into half rings.
3. Cut the sweet pepper halves, pre-seeded, into large strips.
4. Remove the seeds and tail from the hot pepper. Rinse it thoroughly.
5. Peel, wash and chop the garlic using a press.
6. Rinse the tomatoes and then pass through a meat grinder along with hot pepper. This way you will get tomato juice.
7. Pour 0.5 tbsp into the pan. vegetable oil and send it to the fire. Place the eggplants in the hot fat. Fry over high heat, stirring frequently, until the fruits are evenly browned. Using a spatula, remove the blue ones from the pan, leaving the oil in it.
8. Place bell peppers in the remaining fat. Cook the product over medium heat for no more than 2 minutes, then send it to the rosy eggplants.
9. Sauté the onion in the remaining oil (no more than 2 minutes). Place the ingredient with the rest of the vegetables.

1. Pour the tomato into a large container suitable for heating. Add salt and granulated sugar to it.

1. Place the juice on the fire and bring to a boil.
2. Add the fried vegetables to the boiling tomato. Pour in the remaining vegetable oil. Simmer over moderate heat, stirring occasionally, for 20 minutes. Add garlic.

1. Pour in vinegar and mix thoroughly. Cook everything together for another 3-4 minutes.
2. Place the vegetable mixture in sterile jars and screw on the lids, boiled in water.
3. Leave upside down under a warm blanket until the pieces have cooled. Store in a dark and dry place.

With pepper. This wonderful appetizer goes well with many side dishes and first courses.

Pepper and eggplant salad for the winter

This snack has a delicate taste, since it does not contain hot seasonings or vegetables. That is why you can serve it to any table and you will be sure that all guests will like it. To prepare a salad of peppers and eggplants for the winter, you will need:

• Process four kilograms of fresh eggplants - wash them, cut off the tails, poke several holes in each with a fork, and then boil in boiling water for ten minutes.
• Place the prepared vegetables under pressure for 40 minutes to remove excess liquid. After that, peel them and cut them into cubes.
• Peel 500 grams of white onion and cut it into half rings.
• Cut a kilogram of sweet pepper into cubes.
• Peel one kilogram of carrots and grate on a fine grater.
• Cut parsley and dill (one bunch) as desired.
• Pass three cloves of garlic through a press.
• Combine all the vegetables, add 200 ml of sunflower oil, 100 grams of vinegar, one spoon of sugar and two spoons of salt. Mix the ingredients and put them in the refrigerator for two hours.
• When the vegetables release their juice, place them in jars and sterilize for 50 minutes.

Cover the eggplants with lids, turn the containers over and cover them with a blanket. When they have cooled completely, put the jars in the cellar or refrigerator.

eggplants for the winter

Here is a recipe for a delicious dish that will help you out more than once in difficult situations. How to prepare this original snack:

• Process two kilograms of bell pepper (it is better to take yellow and red). Cut off the stem and core of each, and then pour boiling water for 20 minutes.
• Cut the eggplants (one and a half kilograms) into thin and long slices, sprinkle them with salt and leave them alone for twenty minutes.
• When the specified time has passed, wash the eggplants again and grill on both sides.
• Grease the cooled plates with garlic, roll them into rolls and stuff the peppers with them.
• For the marinade, take two kilograms of tomatoes and grind them using a blender. After this, add salt, sugar, vinegar to taste and 100 ml of vegetable oil. Cook everything together for ten minutes.
• Place the prepared peppers in sterilized jars and fill them with marinade.
• Cover the jars with lids and sterilize them over low heat for 40 minutes.

Peppers stuffed with eggplants are ready for the winter. All that remains is to roll it up and leave it for storage at room temperature.

Eggplant appetizer

How to prepare salad for the winter at home? Eggplants, tomatoes, peppers and garlic will help you prepare for winter. The recipe is very simple:

• Process six kilograms of eggplants. To do this, wash each fruit thoroughly and cut it lengthwise and crosswise into eight pieces. After this, cover them with salt and let them stand alone for two hours.
• To prepare the brine, you will need to grind six sweet red peppers and three hot ones through a meat grinder. Pass 200 grams of garlic through a press.
• Place the resulting vegetable mass in a saucepan, add half a glass of vegetable oil, a glass of sugar, two tablespoons of salt and half a glass of vinegar. Place the marinade on the fire and bring it to a boil.
• Boil the eggplants in boiling water for five minutes, then drain the water and pour brine over them. Cook everything together for a few more minutes.

Place the snack in jars, fill with marinade and roll up. The winter salad “Eggplant, tomatoes, peppers” is ready.

Korean style eggplant

This original salad will appeal to lovers of savory dishes. And to prepare original eggplants for the winter, you will need to do the following:

• Wash and peel two kilograms of eggplant, and then cut them into large cubes. After this, put them in a saucepan and cook in salted water for ten minutes.
• Process red bell pepper (500 grams), remove seeds and membranes, and then cut into strips.
• Cut 200 grams of peeled white onion into half rings.
• Grate 500 grams of peeled carrots on a Korean carrot grater.
• Pass one head of garlic through a press.
• To fill, take 150 grams of vegetable oil, 100 ml of vinegar, two teaspoons of salt, two tablespoons of sugar and a teaspoon of ground pepper.
• Mix the prepared vegetables in a saucepan and pour the marinade over them. Simmer everything together, remembering to stir, for ten minutes.

Place hot vegetables in jars and sterilize them for half an hour. Eggplants with bell peppers are ready for the winter, all that remains is to cover them with lids and leave them under a fur coat or blanket until they cool completely.

Salad "Mother-in-law's tongue"

Here is another spicy appetizer, the main ingredients of which are eggplants, peppers, and tomatoes. The recipe for the winter is quite simple:

• Process and sort four kilograms of fresh eggplants. Remove the stem from each and cut into slices. Sprinkle the vegetables with salt and leave for half an hour. After this, rinse the eggplants again under cold water to remove the bitterness.
• Pour boiling water over ten medium-sized tomatoes and remove the skins.
• Cut ten red bell peppers and three hot peppers in half, remove the stem, seeds and membranes.
• Peel five heads of garlic.
• Grind the tomatoes, garlic and peppers using a meat grinder, add a glass of sugar, two large spoons of salt, a glass of sunflower oil and 150 grams of vinegar.
• Mix all the ingredients, pour the prepared sauce over the eggplants and simmer all together for half an hour.

Place the hot snack in clean jars and seal them with lids.

Layered salad

Eggplant and pepper preparations for the winter can be made in many ways. This time we invite you to prepare a beautiful puff pastry. Salad recipe:

• Wash two eggplants (500 grams) and cut into rings. Salt the vegetables and fry in vegetable oil on both sides.
• Cut three bell peppers and one onion into strips, and grate one carrot on a fine grater.
• Place the vegetables in the pan and simmer them together over medium heat.
• Place five or six medium-sized tomatoes in boiling water for a few seconds and remove the skins. Finely chop the pulp and add to the pan with the rest of the vegetables. Season the food with salt, pepper, marjoram, stir and simmer for a quarter of an hour. If you want the salad to be spicier, add a couple of tablespoons of tomato paste to it.
• Place eggplants and stewed vegetables in layers in clean jars. Press them with a spoon so that the sauce appears on top, and sterilize the salad in warm water.

After half an hour, close the jars with lids, turn them over and leave them alone until they cool.

Eggplant lecho

This universal dish is suitable for both Lenten and holiday tables. To prepare eggplant and pepper lecho for the winter, you will need:

• Peel and cut into cubes four kilograms of eggplant.
• Remove the skin from two kilograms of tomatoes and pass through a meat grinder along with one kilogram of processed bell pepper. If you like spicy dishes, then chop a couple of hot peppers along with them.
• Peel and grate one kilogram of carrots on a fine grater.
• Remove the peel from eight onions and cut into half rings.
• Chop one or two heads of garlic randomly.
• Place all the ingredients in a large enamel pan (you can take a bucket), add half a glass of vinegar, two glasses of vegetable oil and four tablespoons of salt.

Cook eggplants for the winter with peppers and vegetables for one hour, then put them in jars and close the lids.

with pepper

Try a wonderful vegetable preparation based on eggplants, peppers, and tomatoes. The recipe for the winter is not too complicated, so even a novice cook can cope with it:

• Wash fresh eggplants (one kilogram), remove the “tails” from each and cut into cubes. Place the vegetables in a saucepan, sprinkle them with salt and leave for ten minutes.
• Cut 800 grams of sweet pepper into cubes.
• Peel 400 grams of onion and cut into rings.
• Grate 300 grams of peeled carrots.
• Chop one head of garlic randomly.
• Cut 500 grams of tomatoes into cubes.
• Rinse the eggplants in cold water, mix with prepared vegetables, add two tablespoons of salt, 80 grams of sugar, 100 ml of vegetable oil and 80 ml of vinegar.

Place the pan with vegetables on the fire, pour a glass of water into it, bring the contents to a boil and cook for ten minutes. After this, put the salad in jars, cover it with boiled lids and turn it over. Cover the dish with a warm blanket and wait until it cools completely.

Eggplant stuffed with vegetables

It has long been noted that fermented foods retain vitamins in winter and have an excellent taste. Therefore, we want to tell you how to prepare stuffed eggplants with peppers for the winter. Recipes for this dish often differ from each other in composition and quantity of ingredients, but here is our version:

• Wash the eggplants (one kilogram), cut off the tails and cook in salted water.
• Cut 200 grams of fresh cabbage and two bell peppers into strips.
• Peel 100 grams of carrots and grate them.
• Chop four cloves of garlic as desired.
• Coarsely chop parsley root, two pods of hot pepper, 30 grams of celery, and finely chop half a bunch of parsley with a knife.
• Combine vegetables in a large bowl and grind with salt.
• Pour two liters of water into a saucepan, add three tablespoons of salt to it and bring it to a boil.
• When the eggplants have cooled, cut them in half (but not all the way) and stuff them with vegetables. To make them stick better, tie them with threads.
• Place the prepared eggplants vertically or horizontally in a saucepan (or in a jar) and fill with brine.

After keeping the eggplants and peppers warm for the winter for three or four days, transfer them to a cool place. Before eating, pour vegetable oil over the vegetables.

Assorted vegetables with eggplants

The honey marinade adds a special flavor to this dish. To prepare delicious winter eggplants with peppers, carefully read the following recipe:

• Wash, peel and coarsely chop equal amounts of eggplant, onion, bell pepper and tomato.
• For the marinade, mix one cup each of apple cider vinegar, honey, vegetable oil and a teaspoon of salt in a saucepan. Bring everything to a boil.
• Dip the prepared vegetables into the marinade for one minute, and then immediately place them in clean glass jars.

Pour the sauce over the assortment, close the lids, pasteurize and roll up. Cover the jars with a thick blanket and wait until they cool completely.

Conclusion

We will be glad if you like eggplants with peppers for the winter. The recipes that we have collected in this article are quite simple and will not cause difficulties even for inexperienced cooks. Therefore, choose any of those that you like best, and feel free to get down to business.