Eggplant stuffed bell peppers are a wonderful lean vegetable dish that can be offered for breakfast or dinner. We are more accustomed to the fact that peppers are cooked with meat filling, but the meat-free option is also very good. When cold, peppers stuffed with eggplant can be served as an appetizer.

Prepare for cooking all the products on the list. The number of peppers and eggplants is arbitrary, since it all depends on the size of the vegetables and the dishes in which the dish will be cooked.

Cut the top off the peppers and remove the seeds.

Cut the eggplant into cubes, put in a bowl and season with salt. Leave for 30 minutes.

Heat the sunflower oil in a frying pan, squeeze and fry the eggplant until soft. At the end of frying, sprinkle eggplant with garlic and basil. Let the filling cool down a bit.

Fill prepared peppers with eggplant filling.

Prepare the sauce. Cut the onion into cubes, grate the carrots. Fry the onion in sunflower oil until transparent, add the carrots. I also add pepper pieces from the tops. Pour tomato juice into the pan, add sugar, salt and pepper to taste.

Peppers stuffed with eggplant, put in a saucepan vertically, pour the sauce on top. Put the pan on the fire, cover with a lid and simmer for 30 minutes. At the end of cooking, add bay leaf to the pan.

Peppers stuffed with eggplant rolls for the winter This recipe for stuffed peppers with eggplant is one of the most delicious. True, it has one drawback - it is eaten in a couple of minutes, and only the smell remains in the jar. It will take a couple of hours of your time to prepare it, but I assure you, my dear hostesses, the end result of this recipe will please you very much. And after the astonished eyes of your household and guests, you will forget that you spent several hours of your day off near the stove, because what could be more pleasant than praise addressed to you. And if you treat your colleagues with pepper, then you will surely receive the title of a noble culinary specialist and will be proud to share the recipe. I cook peppers in two ways. One in marinade and the other in tomato sauce. Both recipes are very tasty and worthy of the attention of homemade lovers. I will write to you both, and you can choose the one that you like more or prepare several jars of each. The preparation is the same, but the tastes are completely different. Recipe for stuffed peppers in marinade Ingredients: 3 kg. small bell pepper 3 kg. eggplant garlic 4 heads, hot pepper 4 pieces large bunch of dill, parsley and celery For marinade: 2 liters of water 1 glass of vinegar 1 glass of sugar 1 glass of sunflower oil 2 tbsp. salt Small bell peppers of the same color or different. As you wish, remove the tails and seeds and blanch in boiling water for 3-4 minutes. If you cook 2 or 3 servings at once, then the pepper can be peeled and pour boiling water in a large basin, cover and leave to cool, so it will take less time, and while you are preparing the eggplant. Eggplant cut lengthwise into strips 5-7 mm thick, salt and leave for 2 hours to remove bitterness. If your eggplants are young, then you can cut with the skin. This year, the summer did not indulge in rains and the skin of all eggplants is hard and dried, it is better to clean it. Then squeeze all the eggplants from the salt and fry, preferably in two pans at once, until golden brown. Fried eggplants can be immediately laid out on a sieve or colander so that the glass absorbs excess oil during frying. We don't need extra calories. If you still have a lot of oil, then you can make eggplant according to a simplified recipe. On a baking sheet, lightly oiled, put the dried eggplant plates in one layer, sprinkle with oil on top and put in the oven for 20 minutes at a temperature of 180 degrees. They won't absorb as much oil, but they will become soft and baked. While the eggplants are cooling, we will prepare a mixture of pepper, garlic and herbs. We clean the bitter pepper from tails and seeds, peel the garlic and chop everything in a blender, or twist it in a meat grinder. Add the chopped herbs to the mixture and stir. We spread our mixture on top of the eggplant tongues, roll it up and stuff the cooled steamed peppers with it. You can put one or two rolls in each pepper, it all depends on the size of the pepper and eggplant. Don't try to cram too many rolls into the pepper, or it will burst. Stuffed peppers are placed in liter jars, usually 8-9 pieces are placed in a jar. When all the peppers are filled, prepare the marinade and pour into jars. If there are a lot of cans, then several portions of the marinade need to be cooked at once. Cover with lids and sterilize for 10-15 minutes. In the second recipe, everything is the same, only replace the water in the marinade with the same amount of tomato juice. PLEASANT, WARM WINTER EVENINGS!

When preparing to start winter canning, every housewife wants to please her family with not only tasty, but also unusual dishes. One of these options will be bell peppers stuffed with eggplant - a whole pepper blank stuffed with blue rolls filled with marinade. Making this seaming is quite simple, which is also an undoubted advantage. This recipe is for one liter jar. Therefore, when increasing the portion, the amount of ingredients should be added proportionally.

TIME: 50 min.

Light

Servings: 4

Ingredients for 1 liter jar:

• sweet peppers (it is desirable to choose the same size) - 5 pcs.;
• eggplant - 2 pcs.;
• dill - 4 sprigs;
• garlic cloves - 3 pcs.;
• bay leaf - 2 pcs.;
• a mixture of peppers (can be replaced with black peas) - 1/2 tsp;
• vegetable oil - 5 tablespoons;
• coarse salt - 1 tbsp;
• sugar - 2 tablespoons;
• bottled water - 300 ml;
• vinegar 9% - 25 ml.

Cooking

The first step to home canning will be the preparation of the ingredients: we will wash the vegetables and herbs, and peel the garlic cloves. Remove the tails from the eggplants and cut them lengthwise into thin plates.


Pour oil into a deep frying pan and put the chopped eggplant. Fry them on both sides. Put them on a flat plate and let them cool down.


Prepare the peppers for further stuffing. Carefully release them from the seeds to get a kind of empty containers.


Place vegetables in a pot of water and bring to a boil. Remove from heat after two minutes. The peppers should soften a little.


Finely chop the dill and garlic cloves.

Put chopped dill and herbs on the fried eggplant plates. Let's roll the rolls.


Let's start stuffing sweet peppers. In one, you can put two or three eggplant rolls.


Fill the prepared liter jar with stuffed peppers. It turned out five pieces per glass container.


Let's prepare the marinade for conservation. Pour the indicated portion of bottled water into a metal ladle. Pour sugar, add salt and pour vinegar. Bring to a boil, add a mixture of peppers and after a minute remove from the stove.


Pour the resulting marinade into a jar of vegetables and close it tightly with a lid. Pepper stuffed with eggplant in marinade is ready.

Cooking Tips

Wash the pepper, remove the seeds and boil in boiling water for 5 minutes. We take it out of the water and let it cool. Cut the eggplant into thin long plates and fry on both sides in hot vegetable oil.

Finely chopped greens and garlic, passed through a press, mix thoroughly.

We spread the greens with garlic on the eggplant plates.

We roll into rolls.

We stuff boiled bell peppers with these eggplant rolls.

We put bay leaves and allspice at the bottom of a clean, sterilized jar, and our stuffed peppers on top.

To prepare the marinade, boil water with sugar and salt until the crystals dissolve, add vinegar, remove from heat and pour into a jar of stuffed peppers. Cover with boiled lid. At the bottom of the pan, in which we will sterilize the jar, put a rag folded in half, pour hot water. We put the jar in the pan (the water should reach the "shoulders" of the jar). We put the pot with the jar on medium heat and, from the moment the water boils, we sterilize for 30-35 minutes. At the end of sterilization, we roll up the jars, turn them over, wrap them up and leave them to cool completely, then send them to storage.

Bulgarian peppers stuffed with eggplant for the winter are incredibly tasty. A wonderful appetizer for everyday and festive table!

This recipe for stuffed peppers with eggplant is one of the most delicious. True, it has one drawback - it is eaten in a couple of minutes, and only the smell remains in the jar. It will take a couple of hours of your time to prepare it, but I assure you, my dear hostesses, the end result of this recipe will make you very happy. And after the astonished eyes of your household and guests, you will forget that you spent several hours of your day off near the stove, because what could be more pleasant than praise addressed to you. And if you treat your colleagues with pepper, you will surely receive the title of a noble culinary specialist and You will be proud to share your recipe.

I cook peppers in two ways. One in marinade and the other in tomato sauce. Both recipes are very tasty and worthy of the attention of homemade lovers. I will write to you both, and you can choose the one that you like more or prepare several jars of each. The preparation is the same, but the tastes are completely different.

Marinated Stuffed Peppers Recipe

Ingredients:

3 kg small bell pepper
3 kg. eggplant
garlic 4 heads,
hot pepper 4 pieces
a large bunch of dill, parsley and celery greens

For marinade:
2 glasses of water
1 glass of vinegar
1 cup of sugar
1 cup sunflower oil

1 tbsp salt

Small bell peppers of the same color or different. As you wish, remove the tails and seeds and blanch in boiling water for 3-4 minutes. If you cook 2 or 3 servings at once, then the pepper can be peeled and pour boiling water in a large basin, cover and leave to cool, so it will take less time, and while you are preparing the eggplant.

Cut the eggplant lengthwise into strips 5-7 mm thick, salt and leave for 2 hours to remove bitterness. If your eggplant is young, then you can cut it with a skin.

This year the rains of summer are not pampered and the skin of all eggplants is hard and dried, it is better to peel it. Then squeeze all the eggplants from salt and fry, preferably in two pans at once, until golden brown.

Fried eggplant can be immediately laid out on a sieve or a colander to drip off excess oil absorbed during frying. We don’t need extra calories. If you still have a lot of oil, then you can make eggplant according to a simplified recipe. On a baking sheet lightly oiled put dried eggplant plates in one layer, sprinkle with oil on top and put in the oven for 20 minutes at a temperature of 180 degrees. They will not absorb such an amount of oil, but will become soft and baked.

While the eggplants are cooling, we will prepare a mixture of peppers, garlic and herbs. Peel the hot peppers from tails and seeds, peel the garlic and chop everything in a blender, or twist it in a meat grinder. Add chopped greens and mix. We spread our mixture on top of the eggplant tongues, roll it up and stuff the cooled steamed peppers with it. One or two rolls can be put in each pepper, it all depends on the size of the pepper and eggplant.

Do not try stuff a lot of rolls into the pepper, otherwise it will burst. Stuffed peppers are placed in one-liter jars, ohUsually 8-9 pieces of small pepper are placed in a jar.When all the peppers are filled, prepare the marinade and pour it into jars. If there are a lot of jars, then the marinade you need to cook several portions at once. Cover with lids and sterilize for 30 minutes.

Recipe for Stuffed Peppers with Eggplant Rolls in Tomato Sauce

The ingredients are the same as in the first recipe.

We clean the peppers, cut the eggplants as in the first recipe. Prepare the brine and boil all the vegetables for 5 minutes. Spread the cooled eggplants with the mixture and stuff the peppers, pour the tomato sauce. We will make it from 3 kg of tomato, twisting them into manual juicer about which I am not I wrote in my recipes. There is practically no waste, but the juice is squeezed out to the last drop.We prepare the marinade, pour it into liter jars and sterilize for 30 minutes.

Brine:

0.5 l water

0.5 l vegetable oil

0.5 l 6% vinegar

100 g salt

100 g sugar
Tomato sauce:

2 liters of tomato juice

2 cups sugar

1 glass of vinegar

100g butter

1 tbsp salt

Such a preparation of pepper can be safely stored at room temperature.

In winter, the pepper can be put whole on a plate or cut into thick rings. I hope you will also like this recipe for pepper with eggplant for the winter, like my other recipes.

Enjoy your meal!