This article will tell you how to cook delicious eggplants in tomato for the winter. For a step-by-step cooking recipe with a photo, see below ...

Eggplants will be juicy and spicy, the pungency is very moderate. The tomato sauce will thicken and retain its light garlic flavor.

Tomato eggplants make an appetizer or addition to the main course.

This blank is an original marinade for fish: fried fish fillets are poured with tomato sauce, decorated with eggplant slices and sprinkled with fresh herbs.

Thin eggplant rings are stewed in tomato sauce, so large vegetables with grainy pulp are not suitable. You should choose young, elongated eggplants so that all the cuts are the same. The most ripe tomatoes are needed for the sauce.

Eggplant in tomato for the winter - a recipe with a photo

Ingredients

• eggplant - 1 kg,
• tomatoes - 1.5 kg,
• garlic - 1 head,
• sunflower oil - 120 ml,
• salt - 1.5-2 tbsp. l. (no slide),
• sugar - 2-3 tbsp. l.,
• vinegar 9% - 2 tbsp. l.,
• black pepper - 8 pcs.,
• allspice - 5 pcs.

Cooking sequence

Tomatoes and eggplants are washed, examined from all sides. Sluggish and shriveled vegetables are not intended for harvesting.

Eggplants are cut into rings of 5 mm thickness.

Put the slices in a deep bowl, pour 1 tablespoon of coarse salt, gently mix the eggplant slices. Eggplant circles are infused at room temperature for 30 minutes, then the water accumulated at the bottom of the bowl is drained, the slices are washed under running cold water.

Put the tomatoes in a bowl, pour boiling water over, leave for 5 minutes. The skins are removed from the scalded tomatoes, the tails are broken off, the green pulp adjacent to them is cut out.

The tomatoes are crushed and whipped with a blender. You will get a medium density tomato juice with seeds.

A small head of garlic is disassembled into cloves, peeled, passed through a press. Squeezed garlic, salt, sugar and pepper are placed in tomato juice. Pour vinegar. The tomato juice is boiled over medium heat until the foam disappears, which usually takes 5-6 minutes. The first flakes of foam need to be removed, and the subsequent ones will gradually dissolve and disappear.
Try hot tomato juice with spices. You can add a little salt or sugar.

Eggplant slices are thrown into boiling juice, reduce the heat. Sunflower oil is added. Eggplants are boiled in tomato juice for 20-25 minutes.

Eggplant circles are not deformed, even the skin remains intact. Put the eggplants in sterilized jars, evenly pour the juice.

I decided to prepare different variations of snacks, so to speak, for every taste. Eggplants for the winter can be cooked fried, just with tomatoes or bell pepper. In general, choose what you like! Cooking is not at all difficult, but the taste remains with you for months.

Fried eggplant with tomatoes for the winter

To prepare a dish we need:

• Eggplant - 3-4 pieces, medium;
• Tomatoes - 3 pcs.;
• Sweet peppers - 2 pcs.;
• Greens - 40 g;
• Garlic - 2 teeth;
• Salt - 3 tsp;
• Sugar - 2.5 tsp;
• White vinegar - 5 tsp;
• Vegetable oil - 1/3 tbsp.

Prepare cans for rolling in advance. To do this, they must be washed and sterilized along with the lids.

1. My vegetables. Eggplants do not need to be peeled. We cut them into 0.5-1 cm circles, salt and leave for 5 minutes.
2. At this time, we cut the Bulgarian pepper and fry for 2 minutes in a pan.
3. In the same frying pan, fry the eggplants until golden brown.
4. Finely chop parsley, garlic, tomatoes in half rings.
5. Put 1/2 tsp on the bottom of the jar (0.5 l). salt and sugar. If there are more cans, we pour a little more.
6. Now we lay out the prepared ingredients in layers: first the eggplants, then the tomatoes, peppers and herbs. Repeat layers until we fill the jar.
7. Put the garlic on top and 2 tsp each. salt and sugar.
8. Pour vinegar in proportion to the banks.
9. We put the blanks to be sterilized in boiling water for 15 minutes.
10. Roll up the cans, turn over and let cool.

Your fried eggplants with tomatoes are ready, you can rest assured that there will be plenty of food in winter! Believe me, it's hard to resist, I want to open the jar right that very evening!

Georgian eggplant for the winter

Georgian eggplant is another great dish that can also be pickled and preserve the taste of a freshly cooked delicacy for a long time.

Ingredients:

• Eggplant - 4 pcs.;
• Carrots - 3 pcs.;
• Onions - 3 pcs.;
• Sweet pepper - 3 pcs.;
• Vegetable oil - 1/3 cup;
• Honey - 2 tsp;
• Vinegar - 4 tablespoons;
• Salt, pepper, herbs - to taste.

How to cook:

1. My ingredients.
2. Boil the eggplants so that they soften, then take out and let the water drain. To do this, place the eggplants under a press.
3. Cut the onion into half rings, carrots into strips. Fry onions and carrots in a pan.
4. Cut the pepper into strips.
5. Cut the boiled eggplants into medium pieces.
6. For the marinade, mix herbs, honey, vinegar, salt, pepper and spices to taste.
7. Add the marinade to the vegetables and leave for at least 3 hours.
8. We roll up in sterile jars, wrap them up and keep them upside down until they cool.
   As you can see, nothing complicated, it's half an hour, but a lot of benefits!

Note to the hostess! Choose vegetables that are about the same size; do not use damaged vegetables. Their maturity should also be the same. This will help extend the shelf life of the conservation.

Eggplant with tomatoes and bell pepper for the winter

A classic recipe for lovers of sweet Bulgarian pepper. It is similar to the first, but in this version we do not fry the eggplants. Delicious and simple salad.

For 1 liter of salad we will need:

• Eggplant - 3 medium pieces;
• Onions - 2-3 pcs.;
• Tomatoes - 3 pcs.;
• Bulgarian pepper - 3 pcs.;
• Vinegar 9% - 1 tablespoon;
• Sugar and salt - 1 tsp each;
• Vegetable oil - 70 ml.

Preparation:

1. My eggplants, but not clean. Cut into circles 0.5-1 cm.
2. Cut the tomatoes into 4 halves. Cut the onion into half rings.
3. Wash the bell pepper, discard the seeds and cut into strips.
4. Prepare a cooking container. Pour oil to the bottom, add vinegar, sugar, salt.
5. Lay vegetables in a bowl. We put on low heat, cover with a lid. We are waiting for it to boil and cook for another 40 minutes, stirring occasionally.
6. Rinse cans, sterilize. Arrange the finished snack in the jars, roll up the lids and turn over, leave until cool.

Eggplant salad is ready. Eat to your health! By the way, such twists do not require special storage conditions, which is very convenient, because for such tasty things you would have to buy a second refrigerator.

Eggplant slices with tomatoes and garlic

The last recipe is especially for people like me, lovers of garlic - this wonderful product that, in my opinion, gives any food a special charm.

This dish will probably melt the heart of even the most strict gourmet. Tomato sauce complements the taste of the eggplant, the pepper gives the spice, and the spices give the dish a delicious flavor! Just try it.

Ingredients:

• Eggplant - 1.5-2 kg;
• Onions - 2 pcs.;
• Tomatoes - 0.5 kg;
• Vinegar - 0.5 tbsp.;
• Salt - 2 tsp;
• Mixture "Italian Herbs" or any of your favorite spices - a handful;
• Vegetable oil - 4 tablespoons;
• Garlic - 7-8 cloves;
• Hot pepper - 0.5-1 pcs.;
• Sugar - 2.5 tablespoons;
• Dry ground garlic - a handful;
• Water - 0.5 tbsp.

How to cook:

1. Wash and peel the eggplants, cut into thick slices.
2. Chop the garlic. Cut the onion and pepper into small cubes, after removing the seeds from the pepper.
3. Combine all the ingredients in a bowl except the eggplant, add spices, dry garlic, salt, sugar, water and vinegar. Stir.
4. Wash the tomatoes and cut into rings.
5. Fry the eggplants until golden brown.
6. Lay vegetables in prepared sterilized jars: eggplant - sauce. Distribute the remaining fill evenly over the blanks.
7. Sterilize the jars in a saucepan of water, turn over and leave to cool.
8. Eggplant slices with tomatoes and garlic are ready.

Now in your home there is a whole arsenal of blanks for the winter, which means you don't need to worry about snacks for the holidays and family dinners.

Note to the hostess! If you do not like light bitterness in the workpieces, just soak the eggplants in salted water for 30 minutes before cooking.

Eggplant in tomato sauce for the winter - one of the most popular snacks among housewives for the winter from blue ones. The number of eggplant recipes in tomato sauce is hard to count. The most popular recipe is "Mother-in-law's tongue" for the winter; many adore this spicy snack. The tomato sauce for this appetizer is mostly made with fresh tomatoes and garlic.

In addition to garlic, onions, spices, hot fresh chili peppers, bell peppers, carrots can be added to the sauce. The recipes for this tasty preparation differ in the way of cutting eggplants. For example, they can be cut into circles, halves of circles, slices, straws. As a rule, eggplant is placed in the sauce raw, although in some recipes you can also see the addition of pre-fried eggplant to it.

Eggplant in tomato sauce, step by step recipe which I want to offer you will be prepared on the basis of tomato sauce from fresh tomatoes and garlic, and eggplants will be added to it raw. This recipe in tomato sauce does not require additional sterilization, which compares favorably with other recipes.

Ingredients:

• Tomatoes - 4 kg.,
• Garlic - 2 heads,
• Eggplant - 2 kg.,
• Salt - 2 tbsp spoons,
• Sugar - 3 tbsp. spoons,
• Vinegar 9% - 5 tbsp spoons,
• Sunflower oil (refined) - half a glass

Eggplant in tomato sauce for the winter - recipe

Cooking eggplant in tomato sauce begins with preparing the tomato sauce. To do this, we need to turn the tomatoes into tomato puree. Some recipes recommend skinning the tomatoes beforehand. If you grind tomatoes through a meat grinder, then this is not necessary - there will be no skins in the tomato sauce.

If the chopping of tomatoes will take place using a blender, then the skin from the tomatoes must be removed. So, wash the tomatoes for cooking eggplants in tomato sauce with cold water. Cut them into two to four pieces.

Pass the tomato slices through a meat grinder. Pour the resulting tomato puree from fresh tomatoes into a saucepan. Bring it to a boil.

Peel the cloves of garlic. Squeeze the garlic through a press.

Add to tomato sauce.

Many housewives prepare various assorted vegetable salads for the winter. One of the most successful combinations is the combination of eggplant and tomatoes. We suggest trying excellent recipes for eggplant in tomato sauce for the winter.

Eggplants in fresh tomato sauce "Fragrant with garlic"

To prepare the blank, you need to take:

• Eggplant 3 kg;
• Pepper - 2kg sweet;
• Tomatoes - 1 kg;
• Chives - 1 cup;
• Hot pepper - a couple of pods.

The filling also needs the following ingredients:

• Sunflower oil - 1.5 tbsp .;
• Salt –4 tbsp. l .;
• Vinegar - 1 tsp. essences 70%;
• Half a glass of sugar.

First of all, we wash and peel all vegetables from the stalks, we also peel the pepper from seeds. Then we cut the eggplants into large rings and cover with salt. In this form, they need to be left for 3 hours so that all the bitterness from the vegetables comes out. The rest of the vegetables: tomatoes and peppers are twisted in a meat grinder.

For blanks for the winter from eggplant in tomato sauce, the garlic is coarsely chopped (you can just chop it with a knife). The resulting garlic mass is added to the vegetable puree along with the liquid ingredients for pouring: essence, oil, as well as salt and sugar. The filling is sent to the stove, it must be brought to a boil. When the mass begins to boil, add eggplants to it, which were squeezed out before, since they will release a lot of liquid from the salt.

When the filling already boils with eggplant again, cook the blank for 20 minutes. Then you can lay out the vegetables in sterilized jars and roll up. Banks are wrapped in a blanket until they cool completely and then they are removed to winter in the cellar.

Eggplant in tomato paste with carrots for the winter

For this variation, tomato paste is used instead of tomatoes, which does not in the least impair the taste of the workpiece. You also need to prepare the following products:

• Eggplant - 3 kg;
• Sunflower oil (for frying vegetables);
• Sweet peppers - 8-10 pcs.;
• 1 head of garlic;
• Vinegar - 1 tbsp. l. essences 70%;
• Onions - 2-3 pcs.;
• Carrots - 3-4 pcs. (large roots);
• Tomato paste - 5 glasses (diluted with water, thick consistency);
• Granulated sugar - 5 tbsp. l .;
• Spices for cooking Korean-style carrots (spicy);
• Spices for meat (to your taste);
• Salt.

We wash the eggplants, cut off the tails and cut the vegetables into rings about 1 cm thick. Soak them in a salted water solution for 20 minutes. Then, when they are infused and the bitterness goes away (this is why they are soaked), the eggplants are thrown back in a colander in order to drain off unnecessary liquid, and then they are sent to the pan to fry in sunflower oil on both sides.

Now we turn to the preparation of filling from tomato paste for eggplant for the winter.

• The pepper is washed and cleaned of seeds and stalks. Then we cut it into thin strips. Garlic is also peeled and finely chopped and then added to the pepper. Pour vinegar there and sprinkle with salt to your taste.
• Peel the onion and cut it into strips, after which, like the eggplant, fry it in oil. After washing and peeling, rub the carrots as for cooking carrots in Korean and also fry. Note that onions and carrots must be fried separately! And after that we combine them and add diluted tomato paste to them. We boil all this mass for a couple of minutes.
• When the tomato and vegetable gravy boils, add sugar and spices, pepper and garlic in vinegar essence and salt again to your taste. Boil the complete set of ingredients again for about 5 minutes. The finished mass will be a little thick, so that it can be applied with a spoon.
• Put a layer of fried eggplant in sterilized jars and fill it with a small amount of tomato-vegetable mixture, after which the eggplant comes again and again. Thus, we fill all prepared cans. We sterilize already full containers for 15 minutes, seal them with boiled lids and leave to cool in a blanket.

Whatever your choice, eggplants in tomato sauce or in tomato paste for the winter - the result will surely please. These preparations are quite simple, but very tasty and appetizing, which will be appreciated by everyone who tastes the aromatic pickles. Delicious!

If you like vegetable preparations, be sure to make sautéed eggplant for the winter. This rich salad will help you easily cope with the absence of your favorite vegetables during the cold season. After all, such a snack on the table will brighten up any lack of summer gifts, and also add variety to the festive menu.
Saute is usually made using fresh tomatoes to form a sauce. But you can replace them with tomato paste with the addition of water. Nothing special is required of spices. Traditionally, we add garlic, salt, vinegar and sugar. So let's find out how to cook eggplant sauté for the winter.

Taste Info Eggplant for the winter

Ingredients for 3 cans of 0.5 l each:

• 4 eggplants
• 2-3 sweet peppers
• 1 large carrot
• 1-2 onions
• garlic to taste
• 2-3 st. tablespoons of tomato paste
• about 1 tbsp. tablespoons of salt
• about 1.5 tbsp. tablespoons of sugar
• 1-2 tbsp. tablespoons of vinegar 9%
• 100 ml vegetable oil

How to make eggplant sauté with tomato paste for the winter

Put chopped eggplants in a large saucepan. First, we cut into circles, and then each circle into 4 parts. If the eggplants are too small, cutting the circles in half is enough.


Cut the carrots into medium pieces and add to the eggplant.


Lightly salt and pour the contents of the pan with tomato paste diluted in warm water.


Bring the eggplants with tomato and carrots to a boil.

Then add coarsely chopped onions and bell peppers, and also cut these vegetables into medium pieces. Stir, add salt, sugar and vegetable oil. We send to simmer on moderate heat for 40 minutes. From time to time it is necessary to stir the contents of the pan so that nothing burns.


When our sauté is almost ready after 40 minutes, pour vinegar into a saucepan and throw crushed garlic. Stir and simmer for another 10 minutes. We remove the sample. Ideally, an eggplant sauté with tomato paste should taste sweet and sour.


We sterilize half-liter jars and lids. We put the ready-made boiling vegetable sauté with eggplant in jars and immediately seal with lids.


Saute eggplant for the winter is ready. You need to let it cool well for several hours and put it in the pantry, where the workpiece will be stored until winter or spring.

On a note:

• Instead of tomato paste with water, you can use 0.5 liters of tomato juice.
• To make the sauté more tender, you can first remove the peel from the eggplant.
• Carrots do not have to be chopped, you can grate them on a coarse grater.
• Add hot peppers to the sauté if desired.
• The preparation can be varied by adding zucchini.