How to quickly cook eggplants for the winter. Eggplant salad for the winter Desyatochka

» – eggplant salad for the winter.

Today we will talk about another vegetable that is perfect for preparing for the winter - eggplant, and more specifically about salads made from it.

Eggplant, like the tomato, belongs to the nightshade family, and became more widespread only in the 19th century.

The vegetable is demanding and a little capricious to grow, but nevertheless it is very much loved by our gardeners.

The color ranges from almost white, yellow to dark purple. Although I mainly grow only dark purple ones, to my taste they are softer and more tasty, although the white ones come out with a little crunch.

Like all vegetables, it contains many vitamins, is rich in fiber, as well as micro- and macroelements.

Eggplants are used in cooking in the preparation of various dishes, both fresh and fried, boiled, baked, stewed, and canned.

It’s better to use small fruits; you have to cut them less, and young ones are juicier and tastier than overripe ones.

Do not try to use large-capacity jars; 0.5 liters is optimal. and 1 l. Consider the future number of eaters so you don't leave uneaten snacks open for storage.

Delicious eggplant salad recipes

Eggplant salad for the winter - Ten

Ingredients:

10 eggplants
10 sweet peppers
10 tomatoes
10 bulbs
10 peppercorns
glass of vegetable oil
100 g sugar
2 tbsp. lie salt
3 tbsp. lie vinegar 9%
If desired, add 10 carrots and 1 glass of water

Preparation:

Wash the eggplants, cut them into pieces 3 cm thick, cover with cold water for 30 minutes

Wash the tomatoes, cut them into four parts, preferably use medium sized ones

Peel the onion, cut each onion in half, cut into half rings

Remove the stem and seeds from the pepper and cut into pieces 3 cm wide.

Peel the garlic, cut each clove into small pieces

Drain water from eggplants

Pour oil into a large saucepan

Add tomatoes, peppers, onions, and eggplants. Add salt, sugar

Place the pan on the fire and bring to a boil, stirring. Cover with a lid and simmer over medium heat for 30 minutes, stirring occasionally

During the stewing process, add peppercorns; if you find that there is not enough liquid to suit your taste, you can add 1 glass of water

At the end of stewing, add garlic and vinegar, stir, boil for another 5 minutes

Place the finished salad in pre-sterilized jars and cover with sterilized lids.

Turn the jars over, cover with a warm cloth and leave until completely cool.

Calorie content per 100 g - 69.5 Proteins - 1.2 Fats - 2.6 Carbohydrates - 10.3

Ingredients:

2 kg eggplant
500 g sweet pepper
500 g carrots
500 grams of onion
6 teeth garlic
h. lies ground black pepper
2 tsp. ground coriander
1 - 2 tsp. ground red pepper
Art. lie salt
8 tbsp. lie Sahara
100 ml vinegar 9%
100 ml vegetable oil

Preparation:

Wash the eggplants, cut them into thin, long pieces, add some salt, mix and leave for 1 hour.
Drain the juice and rinse them in running water.
After rinsing, place on a slightly greased baking sheet, cover with foil, and place in a preheated oven for 10-15 minutes.
Peel the carrots, grate them on a Korean carrot grater, pour hot water for 3 minutes
Rinse the carrots in a colander with cold water and squeeze out excess liquid.
Cut the onion in half, cut into half rings
Cut the pepper into two halves, cut into long thin strips
Mix all vegetables except eggplants, add garlic passed through a press
Add pepper, coriander, sugar, vinegar, salt, hot pepper, oil
Mix everything thoroughly, cover, leave to marinate for 5-6 hours.
Add more hot eggplants to the vegetables, stir
Place the salad in pre-sterilized jars
Place a towel on the bottom of the pan, place the jars and fill with water
From the moment of boiling, sterilize for 35 minutes - 500 ml jars, 1 liter - 20 minutes
Close tightly with sterilized lids, turn over, cover with a warm cloth and leave until completely cool.

Classic vegetable salad – Pyaterochka

Calorie content per 100 g - 116.5 Proteins - 1.0 Fats - 9.1 Carbohydrates - 7.4

Ingredients:

Eggplants - 2 kg.
Tomatoes - 2 kg.
Pepper and gogoshar - 2 kg.
Onion - 1 kg.
Carrots - 1 kg.
Hot pepper – 4 pcs.
Greenery
Vinegar - 1 tbsp.
Salt - 1/2 tbsp.
Sugar - 1 tbsp.
vegetable oil - 500 ml.

Preparation:

Wash the eggplants and cut them into large pieces

Fill with well-salted water, place a weight on top, leave for 2 hours

Cut the onion into half rings. Grate carrots on a coarse grater

Pour oil into a large saucepan, add onions and carrots

Finely chop any greens to taste

Finely chop hot pepper

Wash the tomatoes, cut into four parts

Cut the pepper into large slices

Place the pan with carrots and onions on the fire and simmer for 10 minutes

Wash the eggplants under running water, squeeze a little

Place them in a saucepan, stir and simmer for another 10 minutes. Add pepper, mix, continue to simmer for another 10 minutes

Add the tomatoes and simmer for 10 minutes, stirring. Pour out the herbs, pour out the vinegar

Add salt, sugar, stirring thoroughly and bring to a boil.

Place the finished salad in sterilized jars and cover with sterilized lids.

Line the bottom of a large container with a towel, place the jars, and fill with boiled water.

Sterilize the salad 20-25 minutes from the moment of boiling

Roll up the jars, turn them over, cover with a warm cloth and leave until completely cool.

Salad - Mother-in-law's tongue

Ingredients:

Eggplants - 4 kg.
Tomatoes – 10 pcs.
Bell pepper – 10 pcs.
Garlic – 5 heads
Hot pepper – 4 pcs.
Sugar - 1 tbsp.
Salt - 2 tbsp. l.
Vegetable oil - 1 tbsp.
Vinegar 9% - 150 gr.

Preparation:

Wash the eggplants, cut into circles, place in a deep pan
Add salt, mix and add water, leave for 30 minutes
Then rinse with running water and drain off excess liquid.
Wash the peppers, remove the seeds
Peel the garlic
Pour boiling water over tomatoes for 1 minute
Drain the tomato, cover with cold water for 2 minutes and remove the skin.
Tomatoes, whole peppers, garlic minced
Add salt, sugar, oil, vinegar
Add the crushed mass to the pan and put on fire, simmer for 30 minutes
Place the finished salad in sterile jars and cover with sterile lids.

Appetizer – Eggplants like mushrooms in 1 liter jars

Calorie content per 100 g - 48.7 Proteins - 0.9 Fats - 3.4 Carbohydrates - 3.6

Ingredients based on 5 x 1 liter jars:

5 kg eggplants
250 g dill
300 g garlic
300 ml vegetable oil

Brine:

250 ml vinegar 9%
3 liters of water
2 tbsp. lie salt

Preparation:

Cut the eggplants into large pieces
Finely chop the garlic
Finely chop the dill
Place a pan of water on the fire, add vinegar and salt
Add the eggplants and cook from the moment of boiling for 3 minutes, drain in a colander, let drain, pour into the pan
Add garlic, dill, oil, mix gently
Lay out, compacting with a spoon into sterile jars, cover with sterile lids
Place a towel on the bottom of a large saucepan, place the jars, and fill with water.
Sterilize from the moment of boiling for 20-30 minutes
Roll up the lids and place under a warm cloth until completely cooled.

Eggplant salad Ogonyok

Calorie content per 100 g - 49.6 Proteins - 1.5 Fats - 2.1 Carbohydrates - 6.1

Necessary:

Eggplants - 1.5 kg.
Garlic - 200 gr.
sweet pepper - 500 gr.
hot pepper – 5 pcs.
vinegar 9% - 75 ml.
Vegetable oil

Preparation:

Cut the eggplants into circles, 5 mm thick, add salt, mix and leave for 30 minutes
Remove seeds from peppers
Peeling the garlic
Pass garlic, sweet and hot peppers through a meat grinder
Drain excess liquid from eggplants and place on a greased baking sheet. Place in the oven preheated at maximum temperature for 10 minutes.
Add salt to the crushed mass, stir, put on fire, bring to a boil and simmer for 5 minutes.
Add vinegar to stewed marinade
Place in sterile jars, compacting with a spoon, alternating layers of eggplant with pepper filling until the jar is full
Cover with sterile lids and leave until cool.

Eggplants with peppers in tomato sauce

Calorie content per 100 g - 65.5 Proteins - 1.3 Fats - 4.2 Carbohydrates - 5.7

Ingredients:

4 kg eggplants
4 kg sweet bell pepper
6 heads of garlic
3 liters of prepared tomato juice
0.5 liters of vegetable oil
200 g sugar
200 g vinegar
2 tbsp. lie salt

Preparation:

Peel the garlic and pass it through a press

Wash the eggplants and cut them into cubes

Pour in the tomato and simmer on low heat, stirring for 10 minutes.

Peel the pepper from seeds and cut into half rings

Add pepper, oil, vinegar, sugar, and salt to the eggplant pan. Mix everything thoroughly and simmer for 5-10 minutes

At the end, add garlic, mix, simmer for another 5 minutes

Place the finished salad in sterilized jars and cover with sterilized lids.

Turn the jars over and leave until completely cool.

Video recipe for spicy eggplant appetizer – Cobra

These snacks in canned form are simply incomparable, so we roll up more jars to enjoy them in winter

Eggplants are also beautifully called “blue vegetables” for their, of course, pleasant and unusual appearance and color. In addition, you have probably noticed that if cut eggplants are left in the air for a long time, their white interior turns blue. This occurs due to contact of certain

Components with air. Eggplants for the winter, cooking recipes in completely different variations are offered to housewives in a separate thematic section.

Eggplants for the winter, cooking recipes without sterilization are considered the simplest. The point here is that the jars in which the salad or appetizer has already been placed will not need to be kept in a water bath. But this doesn’t mean that you can just take any jar and throw a seam into it. The jars will still need to be pre-washed with soda, then rinsed under cold water and sterilized when empty. This can be done in hot water, or you can put it in the oven at 90 degrees and leave it there for about a quarter of an hour.

Eggplant for the winter, recipes for making “mother-in-law’s tongue” is perhaps the most popular salad option. We know that eggplants, in any form or method of preparation, go perfectly with garlic. In this type of rolling, you need to use a lot of garlic, because the name “mother-in-law’s tongue” obliges this version of rolling to be spicy. For spiciness, some people, in addition to garlic, add grated horseradish root and hot pepper even with grains to the jars! Here you already need to understand how much you and your family members really are lovers of spicy dishes.

Eggplants for the winter, cooking recipes with photos help to better understand how exactly the canning process is carried out. This is especially important for young housewives who do not yet have enough experience to simply look at the ingredients and start creating their own culinary masterpieces for the winter. Although, step-by-step photographs make the work process much easier for experienced housewives. Moreover, they inspire confidence in the recipe, which is also important in any situation.

You can also make eggplants for the winter, recipes for cooking them like mushrooms. If you try to correctly combine seasonings and additional herbs, then eggplants will indeed taste like mushrooms. But, unlike the latter, eggplants contain much more vitamins and are much more easily absorbed by the body. Even children can eat them, while mushrooms are recommended to be included in children’s diets only from 7-8 years of age.

20.07.2018

Eggplant caviar for the winter "You'll lick your fingers"

Ingredients: eggplants, carrots, sweet peppers, onions, large tomatoes, garlic, salt, sugar, vinegar 6%, vegetable oil

I really like eggplant caviar and every year I prepare it for the winter. What I like most is the version of eggplant caviar through a meat grinder, which I described to you.

Ingredients:

- 3 eggplants;
- 1 carrot;
- 2 sweet peppers;
- 3 onions;
- 6-7 tomatoes;
- clove of garlic;
- 1 tbsp. salt;
- half tbsp. Sahara;
- 1 tbsp. vinegar;
- a third of a glass of vegetable oil.

27.06.2018

Eggplants with honey for the winter

Ingredients: eggplant, salt, garlic, oil, pepper, honey, vinegar, water

Ingredients:

- 800 grams of eggplants,
- 60 grams of salt,
- 4 cloves of garlic,
- 150 ml. vegetable oil,
- 3 pinches of ground pepper,
- 2 tbsp. honey,
- 100 ml. vinegar,
- 300 ml. water.

05.04.2018

Eggplant caviar for the winter

Ingredients: eggplant, carrots, onion, garlic, tomato, pepper, tomato paste, sugar, salt, vinegar, oil

I suggest you prepare delicious eggplant caviar for the winter. I have described the cooking recipe in detail for you. so you shouldn't have any problems with cooking.

Ingredients:

- 400 grams of eggplants,
- 1 carrot,
- 1 onion,
- 4-5 cloves of garlic,
- 2 tomatoes,
- hot peppers,
- 2 tbsp. tomato paste,
- one and a half tbsp. Sahara,
- 1 tsp. salt,
- 2 tbsp. vinegar,
- 100 ml. vegetable oil,
- 2 pinches of ground black pepper.

31.03.2018

Zucchini and eggplant salad for the winter

Ingredients: zucchini, eggplant, tomato paste, tomato juice, carrots, onions, peppers, sugar, salt, oil, vinegar, garlic

Prepare this delicious zucchini and eggplant salad for the winter. This salad can certainly be considered vitamin-packed. In winter you can open it for any dish.

Ingredients:

- 200 grams of zucchini,
- 200 grams of eggplants,
- 40 grams of tomato paste,
- one and a half glasses of tomato juice,
- 1 carrot,
- 1 onion,
- 2 sweet peppers,
- 1 tbsp. Sahara,
- 1 tsp. salt,
- 70 ml. vegetable oil,
- 2 tbsp. vinegar,
- 3 cloves of garlic.

30.03.2018

Eggplants with beans for the winter

Ingredients: eggplant, carrots, onions, peppers, beans, tomato juice, garlic, vinegar, oil, sugar, salt, paprika

I suggest you prepare a very tasty winter preparation - eggplants with beans for the winter. I have described the cooking recipe in detail for you.

Ingredients:

- half a kilo of eggplants,
- 1 carrot,
- 1 onion,
- 1 sweet pepper,
- 200 grams of beans,
- 500 ml. tomato juice,
- 4 cloves of garlic,
- hot peppers,
- 4 tbsp. vinegar,
- 80 ml. vegetable oil,
- 1 tbsp. Sahara,
- 1 tsp. salt,
- 1 tsp. paprika.

27.03.2018

Tatar-style eggplants for the winter

Ingredients: tomato juice, salt, sugar, vinegar, oil, eggplant, garlic, pepper

There are a lot of eggplant preparations for the winter, but I’m sure these are Tatar-style eggplants for the winter. Be sure to prepare this tasty and easy-to-prepare preparation.

Ingredients:

- liter of tomato juice,
- 0.7 tbsp. salt,
- a third of a glass of sugar,
- a third of a glass of vinegar,
- half a glass of vegetable oil,
- 600-700 grams of eggplants,
- a head of garlic,
- a pod of hot pepper.

27.03.2018

Eggplants are like mushrooms for the winter

Ingredients: eggplant, dill, garlic, pepper, salt, sugar, vinegar, oil

Eggplants can be used to prepare both delicious dishes and winter food. Today I have prepared for you a recipe for delicious eggplants with mushrooms for the winter.

Ingredients:

- half a kilo of eggplants,
- a bunch of dill,
- 3 cloves of garlic,
- hot peppers,
- 1 tbsp. salt,
- 1 tbsp. Sahara,
- 4 tbsp. vinegar,
- 100 ml. vegetable oil.

05.11.2017

Spicy eggplants with garlic and hot pepper for the winter

Ingredients: eggplant, garlic, hot pepper, salt, vegetable oil, vinegar

I have prepared a very simple and quick recipe for spicy eggplants with hot peppers for you today. The preparation is absolutely hot, so this is a dish for true connoisseurs of thrills)

Ingredients:

- eggplants - 500 grams,
- garlic - 2 heads,
- hot pepper - 4 pcs.,
- salt - half a tablespoon,
- vegetable oil - 1 tbsp.,
- vinegar - 1 tsp.

01.11.2017

Lecho from eggplants and bell peppers for the winter “You will lick your fingers”

Ingredients: eggplant, sweet pepper, onion, tomato juice, salt, sugar, vinegar

If you like classic lecho, then you will probably like lecho made from eggplant and bell pepper. In this version, the well-known preparation only benefits - both its taste and appearance are simply excellent!
Ingredients:
- eggplants - 1.5 kg;
- sweet pepper - 0.8 kg;
- onions - 0.5 kg;
- tomato juice - 1 liter;
- salt - 0.5 tbsp;
- sugar - 100 g;
- vinegar - 30 gr.

14.10.2017

Eggplants for the winter "Mother-in-law's tongue" without sterilization

Ingredients: eggplants, tomatoes, bell peppers, hot peppers, garlic, parsley, salt, sugar, vinegar, vegetable oil

There are many preserved eggplants for the winter, one of the most successful is the “Mother-in-Law’s Tongue” salad. You will certainly appreciate the taste of this preparation, its appetizing appearance, and the simple method of preparation.
Ingredients:
- eggplants - 1 kg;
- tomatoes - 1 kg;
- bell pepper - 300 gr;
- hot pepper - 2 pcs;
- garlic - 1 head;
- parsley - a small amount;
- salt - 1 tbsp;
- sugar - 3 tbsp;
- vinegar 9% - 3 tbsp;
- vegetable oil - 100 g;
- vegetable oil for frying.

10.10.2017

Eggplant "Ogonyok"

Ingredients: eggplant, bell pepper, hot pepper, salt, vegetable oil, garlic, table vinegar

Bright, spicy, delicious eggplants "Ogonyok" have long taken their place of honor in the cookbooks of many housewives. If for some reason you don’t have this recipe yet, get to know it quickly and be sure to cook it!
Ingredients:
- 1 kg of eggplants;
- 0.5 kg of sweet pepper;
- 1-2 pieces of hot pepper;
- 10 cloves of garlic;
- 100 ml vegetable oil;
- 1 tsp. coarse salt;
- 50 ml table vinegar 9%.

10.10.2017

Spicy eggplants with peppers for the winter

Ingredients: sweet pepper, eggplant, salt, vegetable oil, tomatoes, garlic, vinegar, hot pepper

Autumn has given us a generous harvest of eggplants; blue vegetables delight us not only with their beautiful color, but also with their bright, rich taste in preparations for the winter. Today we will prepare an unusually spicy and spicy salad; we will add tomatoes and sweet bell peppers to the eggplants.

Ingredients:
- 1.5 sweet peppers;
- 600 gr. eggplant;
- 1.5 tsp. salt;
- 1.5 tbsp. vegetable oil;
- 500 gr. tomato;
- 100 gr. garlic;
- ½ tbsp. vinegar;
- 2 hot peppers.

09.10.2017

Eggplant in tomato sauce

Ingredients: tomatoes, eggplant, garlic, vegetable oil, salt, sugar, vinegar

Spicy eggplants in a spicy tomato sauce will complement any of your dishes with their colorfulness, tenderness and piquancy. You should definitely make this amazing preparation for the winter!

To prepare the dish, take:

- 1 kg of tomatoes;
- 1 kg of eggplants;
- 1 head of garlic;
- 200 g vegetable oil;
- 1 tbsp. l. salt;
- 3 tbsp. l. Sahara;
- 5 tbsp. l. vinegar.

04.10.2017

Eggplants are like mushrooms for the winter without sterilization

Ingredients: eggplant, garlic, dill, parsley, bay leaf, water, peppercorns, salt, vinegar

You can make a lot of good preparations from the blue ones, but it’s worth remembering separately about eggplants as mushrooms for the winter. Such preservation will be a real hit among others and will surprise the hostess not only with its excellent taste, but also with its ease of preparation.
Ingredients:
- eggplants - 800 gr;
- garlic - 4-5 cloves;
- dill - 1 medium bunch;
- parsley - 1 medium bunch;
- bay leaf - 2-3 pcs;
- water - 1 liter;
- peppercorns - 4-5 pcs;
- coarse salt - 1 tbsp;
- vinegar 9% - 30 gr.

02.10.2017

Overseas caviar from eggplant

Ingredients: eggplant, sweet pepper, tomatoes, garlic, vinegar, salt

For most women, eggplant caviar is a highlight that all members of her family love very much. It is also considered dietary, and therefore healthy. We will help you improve the recipe for your caviar, thanks to which you will be able to further win the hearts of those dear to you. For this you will need:
- large eggplant;
- tomato (6 pcs.);
- garlic (2-3 cloves);
- sweet pepper (3 pcs.);
- a tablespoon of vinegar;
- salt and pepper to taste.

Delicious eggplants for the winter When prepared correctly, they can be an excellent appetizer or main course. They are often eaten by people who are on a diet or are vegetarians. It can be preserved for the winter, preserving vitamins and giving the vegetables unusual and interesting taste qualities. Below we will look at a few delicious best eggplant recipes for the winter.

Recipe "Real jam" in Georgian

This recipe allows you to prepare spicy eggplants for the winter. without sterilization.

Ingredients:

5 kg eggplants;
17 pcs bell pepper;
5 pieces of chili pepper;
21 cloves of garlic;
2 tbsp. l. salt;
1 glass of vinegar;
4 tbsp. l. Sahara;
350 ml vegetable oil.

Step-by-step preparation

Prepare the eggplants. Wash well, cut off the stem and cut into pieces to make small cubes.
Pour the chopped vegetables into a deep container, add salt and mix, leave for 30 minutes.
Grind the peeled hot peppers along with garlic in a blender.
Place seeded bell peppers into a blender bowl and chop. You can grind it in a meat grinder, but then the mass will turn out porridge-like.
Drain excess liquid from eggplant.
Place the vegetable in a heated frying pan and fry until golden brown.
Take a large saucepan, put pepper, garlic, vinegar and oil in it. Boil the contents, add sugar and eggplants, simmer for 10 minutes.
Transfer to pre-sterilized jars and close with lids.
Leave the inverted jars wrapped in a blanket to cool.

Watch the video! Eggplants (blue) in Georgian style for the winter

Korean-style eggplants for the winter

Eggplant salad tasty and healthy. Therefore, it is necessary to prepare it for the winter in sufficient quantities. Many people will like this recipe.

Ingredients:

1.2 kg bell pepper;
1.2 kg carrots;
4.7 kg eggplants;
1.2 kg of onion;
1-2 teaspoons ground hot pepper;
120 g garlic;
2 tbsp. l. 70% vinegar;
salt.

Cooking method:

Rinse the vegetables.
Cut off the stem of the eggplant, cut into strips, add salt and leave for 60 minutes.
Peel the carrots and grate them on a Korean carrot grater until they come out into thin strips.
Peel the bell pepper and cut into strips.
Peel the onion and cut into half rings.
Peel the garlic and pass through a press.
Place all vegetables, except eggplants, in a container, mix, add vinegar and hot pepper, leave for 5 hours. You don't have to add hot pepper if you don't like very spicy dishes.
Fry the eggplants in a frying pan.
Mix all the vegetables.
Place the finished salad in sterilized jars, cover with lids (do not roll them up!) and set to sterilize. If the jars are half liter, it takes 15 minutes, if the jars are liter, 30 minutes.
Roll up and leave covered to cool.

Watch the video! Korean-style eggplant, incredibly delicious salad

Eggplants are like mushrooms

According to this recipe, ready-made eggplants look like pickled mushrooms. They will be tender and slippery. Here is one of best recipes.

Ingredients:

2.5 kg of eggplants;
5 cloves of garlic;
300 g dill;
350 ml vegetable oil;
5 tbsp. l. salt;
12 tbsp. spoons 9% vinegar;
2.7 liters of water.

Step-by-step cooking process

Take a large container, pour in vinegar, add salt and place it on the stove.
Wash the blue fruits, cut off the stem, peel and cut into cubes of about 2 cm.
Place the vegetable in the boiling brine and cook for 5 minutes after boiling.
Strain through a colander and leave for 30 minutes to remove the liquid and bitterness.
Prepare garlic, chop.
Chop the dill.
Add garlic, herbs and oil to the cooled eggplants.
Place the mixture tightly in the jar and leave for 6 hours.
If you plan to prepare it for the winter, heat the appetizer, place it in sterilized jars and roll it up.

Watch the video! Eggplants are like mushrooms

Homemade eggplant lecho with sweet peppers in tomato

This recipe is simple and quick to prepare. But at the same time the taste eggplant caviar at the highest level, the whole family will enjoy it.

Ingredients:

2.3 kg eggplants;
600 grams of bell pepper;
2 kg of tomatoes;
4 cloves of garlic;
50 grams of dill;
2 pieces of chili pepper;
200 ml vegetable oil;
2 tbsp. l. salt;
125 g sugar;
1 tsp. vinegar essence.

Cooking process

Prepare the tomatoes. They need to be peeled, to do this they should be lightly doused with boiling water and passed through a meat grinder.
Place sugar, salt, vinegar, sunflower oil in a cauldron and boil for 2 minutes.
Cut the hot and bell peppers into small pieces, add to the tomatoes and simmer for 2 minutes.
Wash the eggplants and cut off the stem, chop into thin strips and place in a cauldron.
Peel the garlic, chop and place with vegetables.
Cook for 30 minutes after boiling.
Add chopped dill and cook for another 3 minutes.
Sterilize the jars, put the snack in them, and roll them up.

Watch the video! Lecho from peppers with eggplants is a delicious simple recipe for preparing salad for the winter

A simple eggplant recipe – “Mother-in-law’s tongue”

This recipe is simple, but quite demanding. But it will appeal to all spicy lovers.

Ingredients:

1 kg of eggplants;
1 kg of tomatoes;
1 kg bell pepper;
5 pieces of hot pepper;
5 cloves of garlic;
130 ml vinegar;
2 tbsp. l. salt;
250 g sugar (1 glass);
230 ml vegetable oil.

Cooking method

Wash the eggplants and peel them.
Wash the tomatoes and peel them. To do this, place them in boiling water for a few minutes and then in cold water, then the skin will come off easily and quickly.
Wash the peppers and remove seeds and stems.
Peel the garlic.
Pass all vegetables through a meat grinder.
Add oil, vinegar, sugar and salt to the vegetable mixture.
Slice the eggplants and place them in a cauldron. Add tomato puree and vegetable mixture to them.
Cook over low heat for 30 minutes, stirring thoroughly to avoid burning.
The workpiece is ready, it should be transferred to sterilized jars and closed.

You don’t have to remove the skin from the eggplants, but cut them into rings. But then you will need to leave the chopped vegetable with salt for 30 minutes so that the excess bitterness goes away. After this, rinse them and cook as indicated in the recipe.

Watch the video! Mother-in-law's Tongue Salad from Eggplant for the Winter

Spicy salad of fried vegetables with garlic and pepper

This recipe is quite spicy and interesting. Eggplants go well with garlic and different types of seasonings. This dish can be served on a holiday table, and besides, such an appetizer will help fight colds in winter.

To prepare you need:

5 kg eggplants;
75 grams of hot pepper;
5 cloves of garlic;
250 ml vinegar.

Step-by-step preparation

Wash the eggplants, cut off the stem, cut into medium circles 1 cm thick.
Salt the water at the rate of 500 grams per 5 liters of water.
Put vegetables in water and put on a press, you can fill a three-liter jar and leave for 2 hours.
Place the vegetables in a colander and leave to drain all the liquid.
Fry the eggplant pieces on both sides in refined oil.
Finely chop the pepper and chop the garlic, add vinegar and stir. Leave this mixture for 30 minutes.
Everything is laid out in layers. The eggplants are filled with garlic dressing, pouring over each layer.
Banks with sterilize eggplants for 30 minutes and roll up.

Watch the video! Fried eggplants with fresh bell peppers and herbs

Classic sautéed eggplant

Ingredients:

9 pieces of eggplant;
3 pcs onions;
12 pcs tomatoes;
3 pieces of carrots;
3 pcs sweet peppers;
2-3 hot peppers;
1 head of garlic;
¾ tsp. salt.

Cooking process

All ingredients are prepared in advance.
Eggplants are cut into cubes, salted and left for 40 minutes.
Cut the onion and bell pepper into cubes.
Carrots are cut into thin strips, tomatoes into half rings.
Squeeze the eggplants and place in a frying pan.
Take a second frying pan, add the onions, when they turn golden, add the carrots.
When the vegetables are almost ready, add the bell pepper, and after 3-5 minutes the tomatoes.
Salt everything and simmer the vegetables until all the moisture has evaporated.
Add everything to the eggplants, which should not be overcooked.
Mix all the vegetables, put on low heat and simmer for several minutes.
Add squeezed garlic and chopped hot pepper, simmer for a couple of minutes and roll into sterilized jars.

Watch the video! Delicious sautéed eggplant

When properly prepared, eggplant produces many delicious and varied dishes. This vegetable is well suited for vegetarians and those on a diet. To preserve vitamins and consume this vegetable all year round, they came up with the idea of canning eggplants. Below are the best eggplant recipes for the winter.

This dish does not take much time to prepare. Although simple, this snack is delicious and keeps well indoors.

Ingredients:

dill – 50 g;
bell pepper – 500 g;
salt – 1 tbsp. l.;
garlic – 70 g;
sugar – 35 g;
carrots – 500 g;
parsley – 50 g;
onion – 500 g;
eggplants – 2 kg;
tomatoes – 1.2 kg;
sunflower oil – 600 ml.

Preparation:

Wash the eggplants, cut off the stem. Cut into one and a half centimeter circles. Add salt. Place in a container and leave for an hour.
Remove the peel from the tomato. To do this, soak the fruits in boiling water for two minutes. Take it out, pour it over with water, the peel will come off easily.
Cut the tomatoes into slices.
Cut the peeled onion into rings.
Peel the carrots, cut into circles.
Cut off the stem of the pepper, remove the seeds, and cut into cubes.
Peel the garlic and chop finely.
Wash the parsley and dill and chop them.
Take large saucepans. Lay out the prepared ingredients.
Lay out in layers: carrots, onions, peppers, garlic, tomatoes.
Sprinkle each row with salt.
Sprinkle greens on top.
Season with sunflower oil.
Place the container on the stove, closing the lid.
Turn on medium heating mode.
Simmer for about an hour.
Rinse the jars with soda and sterilize.
Transfer the snack into jars. Cover with sterilized lids.
Pour water into a saucepan and place the jars in it.
Sterilize for half an hour.
Turn upside down.
Wrap up. Leave for two days.

Finger lickin' Georgian recipe

For lovers of spicy foods, this winter eggplant recipe is perfect.

Ingredients:

eggplants – 5 kg.
salt – 2 tbsp. spoons;
vinegar – 270 ml;
sugar – 4 tbsp. spoons;
bell pepper – 17 pcs.;
chili pepper – 5 pcs.;
garlic – 21 cloves;
vegetable oil – 350 ml.

Preparation:

Wash the eggplant fruits, cut off the stem and cut into small cubes.
Place the prepared vegetable in a deep container, add salt and mix. Leave for half an hour.
Place the hot peppers, seeds and garlic in a blender and chop.
Cut out the stem of the bell pepper and remove the seeds. Place in a blender bowl and grind. You can use a meat grinder, then the mass will look like porridge.
Remove excess liquid from eggplant.
Heat the frying pan. Pour oil. Place the vegetable. Fry until golden brown.
Place the peppers and garlic into a large saucepan. Pour in vinegar and oil. Boil. Add eggplants to them. Add sugar, salt. Boil for 10 minutes.
Sterilize jars. Transfer the snack. Close with lids.
Turn the container over. Cover with a blanket. Leave to cool.

Korean style for the winter

Eating eggplant regularly is good for your health. Therefore, during the season it is necessary to prepare this snack in sufficient quantity.

Ingredients:

eggplant – 4 kg;
garlic – 10 cloves;
onions – 1 kg;
salt – 2 tbsp. l.;
vinegar 70% – 2 tbsp. spoons;
bell pepper – 1 kg;
carrots – 1 kg;
ground hot pepper – 2 teaspoons.

Preparation:

Wash the vegetables.
Cut off the stem of the blue one. Cut into thin long cubes.
Add salt. Let it brew for an hour. Rinse.
Peel the carrots and grate them on a special grater designed for Korean carrots. To make the root vegetable softer, pour boiling water for 3 minutes, rinse with cold water, and drain off excess liquid.
Remove the seeds from the bell pepper, cut off the stem, and cut into strips.
Remove the skins from the onion and cut into half rings.
Peel the garlic, squeeze through the garlic press.
Place vegetables, except eggplants, in a container and mix. Pour in vinegar and hot pepper. Leave for five hours. If you don't like spicy foods, don't use hot peppers.
Place the eggplants in a frying pan with oil and fry.
Add to the rest of the vegetables and stir.
Sterilize jars. Toss the salad. To cover with a lid. You can't roll up. Set to sterilize. Half liter containers require 15 minutes. For liter - half an hour;
Close with lids. Wrap up. Leave to cool.

Recipe for eggplants cooked like mushrooms

Eggplants can be prepared for the winter like mushrooms. In this preparation, the vegetable is tender and slippery, and tastes like pickled mushrooms.

Ingredients:

garlic – 5 cloves;
eggplants – 1.5 kg;
vinegar 9% – 70 g;
hot pepper to taste;
dill - a bunch;
vegetable oil – 80 ml;
salt – 1 + ¼ tbsp. spoons

Preparation:

Wash the fruits, cut off the stem and peel.
Cut into cubes of about 2 centimeters.
Pour water into a saucepan and bring to a boil. Transfer the eggplants. After the water boils, cook for five minutes, stirring the mixture occasionally.
Remove from heat. Strain through a colander. Leave to allow the liquid to drain, and any bitterness to go away with it.
Pour the amount of oil required for the recipe into a measuring cup.
Chop the peeled garlic.
Chop the washed dill.
When the eggplants have cooled, stir in the garlic and herbs. Season with oil, vinegar, salt, hot pepper. Mix. Withstand.
Place the snack tightly into the container. Leave in the refrigerator for six hours.
Yield: three half-liter jars.

Homemade lecho with eggplants and sweet peppers in tomato sauce

A simple, quick recipe for making eggplant caviar will please the whole family.

Ingredients:

eggplants – 2.3 kg;
garlic – 4 cloves;
tomatoes -2 kg;
sugar – 125 g;
vegetable oil – 200 ml;
chili pepper – 2 pcs.;
essence of vinegar – 1 teaspoon;
bell pepper – 600 g;
salt – 2 tbsp. spoons;
dill – 50 g.

Preparation:

Peel the tomatoes. To do this, pour boiling water over each fruit; it will come off easily.
Pass through a meat grinder.
Place sugar, sunflower oil, salt, and essence into a cauldron. Cook for two minutes.
Cut the hot and bell peppers into small pieces.
Transfer to tomatoes. Cook for two minutes.
Wash the eggplants, separate the stem, and chop into thin, short strips.
Place in a cauldron.
Peel the garlic and chop finely.
Place with vegetables.
After boiling, cook for half an hour.
Add dill. Cook for three minutes.
Sterilize jars. Transfer the snack into jars. Close with lids.

Mother-in-law's tongue - a simple recipe

Fans of spicy dishes will definitely appreciate this salad recipe.

Ingredients:

sugar – 250 g;
eggplant – 900 g;
vinegar – 130 ml;
tomato – 900 g;
bell pepper – 900 g;
salt – 2 tbsp. spoons;
garlic – 5 cloves;
hot pepper – 5 pcs.;
vegetable oil – 230 ml.

Preparation:

Wash the eggplants and remove the peel.
Wash the tomatoes and pour boiling water over them. It is better to place in boiling water for a minute and then transfer to cold water. The temperature difference makes it easy to remove the peel.
Rinse the pepper. Cut off the stem. Remove the seeds.
Peel the garlic.
Pass the prepared vegetables through a meat grinder.
Pour oil and vinegar into the vegetable mixture. Add sugar and salt.
Cut the eggplants into thin slices.
Place eggplants and tomato puree in a cauldron.
Turn on the burner to minimum mode. Place the cauldron.
Cook for half an hour.
It is necessary to stir during the process so that the mass does not burn.
Transfer to prepared jars and close tightly with a lid.

It is not necessary to remove the skin from the eggplant; you can cut it into rings. If you decide to leave the peel, you need to cover the chopped vegetable with salt and leave for half an hour, during which time the juice will be released and the bitterness will come out of the fruit. After this, rinse with water and prepare according to the recipe.

Spicy salad with garlic and pepper for the winter

Eggplant salad for the winter is an original and piquant version of the preparation. This fruit goes perfectly with garlic and various seasonings. A dish prepared according to this recipe will be popular at the holiday table. This is a good snack that will help support your immune system during cold winter weather.

Ingredients:

garlic – 5 cloves;
hot pepper – 75 g;
eggplant – 5 kg;
vinegar – 250 ml.

Preparation:

Wash the vegetable, cut off the stalk. Cut into circles of medium thickness.
Place vegetables in salted water. Place the press. You can use a three-liter jar filled with water. Soak for two hours. Take salt at the rate: for five liters - 500 g.
Transfer the eggplants to a colander. Wait until the water has completely drained.
Fry the fruit pieces on both sides. It is better to use refined oil, it will not spoil the taste of the vegetable.
Finely chop the pepper.
Squeeze the garlic in a garlic press.
Stir in pepper.
Pour in vinegar. Stir. Leave for half an hour.
Place eggplant in jars in layers, pouring garlic dressing over each layer.
Place the jars in a container of boiling water. Sterilize for half an hour. Roll up.

Pickled eggplants whole in a jar

An original recipe for fermented eggplants will help prolong the memories of warm summer days. Due to the preservation of their original shape, in winter they can be eaten as an independent dish or, cut into pieces, used for making salads.

Ingredients:

salt for garlic – 55 g;
cooking salt per 1 liter – 60 g;
celery – 100 g;
garlic – 300 g;
eggplants – 11 kg;
bay leaf – 6 g;
salt for pouring per 1 liter – 70 g.

Preparation:

For harvesting, you should use fruits that are small in size, strong, and without damage. Wash the eggplants, cut off the stems.
To remove possible bitterness, make a through cut along the fruit, place in salt water and boil.
Remove from water. Place in a container and place pressure on top. This will help remove excess moisture.
Peel the garlic, chop it, mix with salt.
Rub the eggplants with this mixture at the cut site.
Place bay leaf, celery and then eggplant in the bottom of the jar.
To fill, use the required amount of water. Add 70 g of salt per liter. Boil. Cool.
Pour over the eggplants.
Close the container with a lid. Leave in the room for five days.
After the snack has been salted, place it in a cool place. Storage temperature should not exceed eight degrees.

In winter, take out the eggplant, cut into pieces, season with oil, sprinkle with onion rings.

Stuffed eggplants for the winter

Thanks to the original filling, this appetizer can be used in winter as an independent dish or served as an addition to meat.

Ingredients:

eggplants – 900 g;
parsley – 10 g;
vinegar 9% - 270 ml;
carrots – 90 g;
garlic – 90 g;
hot pepper – 1 pc.;
bell pepper – 90 g;
dill – 10 g;
salt – 4 teaspoons.

Preparation:

Peel the carrots and chop finely.
Wash the bell pepper, remove seeds and stems, cut into small pieces.
Cut off the stem of the eggplant.
Prepare saline solution. To do this, add a tablespoon of salt per liter of water and boil. Boil the eggplants for three minutes.
Get it. Cool. Place in a container. Put under oppression. Wait until the liquid is completely released.
Peel the garlic. Pass through a garlic press and mix with salt.
Chop the greens.
Finely chop the hot pepper.
Mix garlic, carrots, herbs and pepper.
Make a longitudinal cut in the cooled vegetables. There is no need to cut completely.
Place the filling into the cut.
Sterilize jars.
Place vegetables tightly. Pour in vinegar.
Close the lid.
Place in a bowl of boiling water for half an hour.
After sterilization, screw on the lids. Turn over. Cover with a blanket. Leave for a couple of days.

Tattyana

Eggplants fried with carrots and garlic.
Cut the eggplants into rings and place them in salted water for 5-10 minutes so that the bitterness goes away.
Fry them in vegetable oil on both sides.
Grate the carrots on a coarse grater, fry in sunflower oil until tender, add salt.
Peel the garlic and cut the cloves lengthwise.
Place eggplants, carrots, and garlic in layers in sterile jars. You can add hot pepper if you wish. Place vegetables more densely. Sterilize jars. I sterilize in the oven. Pour a little more than half a teaspoon of 9% vinegar into each jar and roll up.

- Masha
  Favorite eggplant caviar with celery
  
  eggplants - 3 kg,
  celery (roots) - 1 kg,
  ripe tomatoes - 2 kg,
  onions - 500 g,
  vegetable oil - 250 g,
  salt - to taste.
  Boil eggplants in salted water until soft, chop. cut tomatoes into pieces. Finely chop the celery and onion. sauté tomatoes, onions, celery in vegetable oil for 3 minutes, mix with boiled eggplants, add salt. heat the mixture to a boil and cook for 40 minutes, then pour into sterile jars, pasteurize liter jars for 30 minutes, half-liter jars for 20 minutes and roll up.
  
  Lisa
  Every year my mother cooks fried eggplants with garlic for us.
  
  for 5 liters of water 1 tbsp. spoons of salt, 300 g of vinegar (1 tbsp. vinegar essence per 1 glass of water). bring to a boil and put the chopped eggplants there for 3-4 minutes. Remove with a slotted spoon and place in a container. then heat the oil in a deep frying pan, put the eggplants there and sprinkle with finely chopped garlic. fry until done, stirring occasionally. transfer to prepared jars and seal with iron lids.
  
  Yanochka
  I'm preparing spicy eggplants for the winter
  
  eggplants 5 kg
  garlic 150 g
  sweet pepper 1.5 kg
  hot pepper 20 pcs.
  sugar 200 g
  vinegar 9% 200 g
  Cut the eggplants into slices, sprinkle with salt and let stand for 4-5 hours. Rinse off the salt, dry and fry in vegetable oil on both sides. Mince the peppers and garlic, add sugar, vinegar and a little salt. Mix the fried eggplants with the pepper-garlic mixture and place in sterilized jars.
  sterilize for 20 minutes. roll up and cool upside down. wrap up
  
  Ulyana
  And I roll up blue ones with cabbage
  
  for 5 kg of blue ones: 1 kg of carrots, 1-1.5 kg of cabbage, 200 g of garlic through garlic, 1 tbsp. sugar, 1 stack of salt, 400 g of vinegar, 0.5 liters of vegetable oil.
  Boil the blue ones in salted water and cut into strips. Chop the cabbage and grate the carrots. mix everything and leave for 12 hours at room temperature.
  Place in jars and cover with nylon lids. store in the basement or refrigerator.
  output: 3-3.5 liters.
  
  Christina
  And I prepare pickled stuffed eggplants
  
  eggplants 2 kg,
  carrots 0.5 kg,
  onion 200 g,
  salt (for minced meat) 30 g,
  celery leaves 1 bunch,
  sunflower oil 200 g,
  Boil blue (eggplant) in salted water until tender, 30-40 minutes. put under pressure for 30-40 minutes.
  Boil the carrots, peel and cut into small cubes.
  Cut the onion into cubes, fry in vegetable oil, add chopped carrots to it, add salt and simmer a little.
  Cut the pressed eggplants on the side, leaving one side intact, put 1-2 tablespoons of minced meat into the cut, wrap it in the middle with a celery leaf (if the leaves are very thick, divide them into 2-3 parts.) and place them in a saucepan, pressing them tightly together. place a plate or wooden circle on top with a weight on it (a three-liter bottle of water, for example). leave to ferment at room temperature.
  on the third day after the start of lactic acid fermentation, put the blue ones in bottles, pressing them tightly together so that there are no voids, and pour 1-2 cm of boiled cold oil. Store at a temperature of 0 to 10 C (in the cellar or in the refrigerator).
  Before use, the celery leaf is removed, lovers eat it, and the blue leaves are cut together with the minced meat right in the plate.
  This salad can be eaten in this form. try and, if necessary, add salt and sugar to the finished salad to taste.
  goes great with fried potatoes in winter!
  
  Inna
  My favorite mushroom eggplants
  
  Make the filling for 5 kg of eggplants:
  water - 5 l, salt - 1 glass, vinegar - 0.5 l.
  Cut the eggplants into cubes and throw them into boiling water. boil for 2-4 minutes, then strain the water and throw it into boiling oil (sunflower) - 0.5 l per 5 kg.
  boil for 2-3 minutes. add minced garlic, 2-3 heads, hot red pepper - 2-3 peppercorns. mix everything, put in jars and close. You can add garlic and pepper to the hot “mushrooms”, but do not cook, just sprinkle with vinegar.
  
  Sunset Fairy
  I'm preparing pickled eggplants
  
  For minced meat, take green tomatoes (they give piquancy and acidity), red bell pepper, carrots, garlic, hot pepper. You also need parsley or celery. the ratio of vegetables for minced meat is 1x1x1. 300 g garlic for this amount of minced meat.
  Finely chop all the vegetables, grate the carrots, mix everything and simmer in a deep frying pan in sunflower oil. Approximately about a glass of oil. then add 300 g of chopped garlic with chopped hot pepper (grind everything together in a blender), add greens if you want, cut them not very finely, and salt to taste. the minced meat is ready.
  now eggplants. select fruits that are not too large, (so small), about 5 kilograms, rinse, cut off the stem and tail, prick with a fork and bake in the oven until soft. You can cook them and then press them under pressure. let them cool, then cut them lengthwise (not all the way) and fill with prepared minced meat.
  prepare the brine: for 1 liter of water 1 tbsp. l. (heaped) salt and 1 tbsp. l. Sahara. boil. You can also pour it hot...
  Place a bunch of dill with umbrellas at the bottom of an enamel bucket or pan. Place the eggplants tightly on top and cover everything again with a bunch of dill, fill with brine, cover with a clean cloth and place a wooden circle with a weight. After 2-3 days, remove to a cool place. in the cellar or refrigerator.
  
  Lilya
  The most delicious eggplants “lights”
  
  eggplants (blue) 5 kg,
  garlic 100 g,
  red salad pepper 1 kg,
  vinegar 9% 250 g,
  hot capsicum 3 pcs.,
  vegetable oil 0.5 l.
  Wash the blue ones, cut into slices up to 1 cm thick. Pour in salt water for 2 hours - 100g of salt per 1 liter of water.
  fry the eggplants on both sides in vegetable oil.
  Grind the peeled sweet peppers, garlic and hot peppers in a meat grinder - remove the seeds from the two hot peppers.
  Be careful when working with hot pepper - never rub your eyes or face, even after washing your hands; it is best to work with rubber gloves!
  Add vinegar and fried and cooled oil to the ground pepper. stir the filling.
  Place the fried eggplants in an enamel pan in layers, brushing each layer with a small amount of filling. Place the remaining filling on top.
  Let the eggplants sit at room temperature overnight. the next day they can be put into jars, sterilized for 30 minutes and rolled up, or put into a bottle and put in the refrigerator.
  the recipe is wonderful! very tasty thing - these lights! The lights are good with fried potatoes, pilaf, buckwheat porridge, or by themselves - on a sandwich. try it - you won't regret it!
  
  Zhanna
  The most delicious eggplant salad
  
  3 kg eggplants,
  2.5 liters of tomato juice,
  1 cup sunflower oil,
  15-20 pcs. bell pepper,
  7 pcs. carrots,
  1 cup of sugar,
  vinegar,
  salt to taste,
  2 large cloves of garlic.
  pour the juice into a saucepan, boil, add salt, vinegar, sugar, butter and boil for 10 minutes, add carrots, grated on a coarse grater, eggplants, cut into 4 pieces with skin, and cook for another 10 minutes. add pepper and cook for another 10 minutes. then add the garlic and cook for another 5 minutes. put into jars and roll up.
  the output will be 7 liters.
  
  Tatiana
  I’m already rolling the second batch: blue ones without tomato
  
  cut 1 kg of blue peppers into circles, 20 peppercorns into rings (if large).
  marinade: for 2 glasses of water:
  1 tbsp. l. salt, 1 glass of vinegar, 0.5 l (0.25 l) oil, 150 g garlic (less possible). add a few small pieces of hot pepper.
  boil for 15 minutes. Place in hot sterile jars and seal.
  yield: 5 jars of 0.5 liters.
  
  Squirrel
  Eggplants in Georgian style
  
  eggplants,
  carrot,
  parsley,
  garlic,
  salt,
  sugar,
  red hot pepper,
  vinegar,
  vegetable oil.
  Trim the edges of the eggplants and boil the eggplants until soft, put under pressure for 3-4 hours. Grate the carrots on a coarse grater, chop the garlic and parsley, mix everything. Mix vegetable oil with vinegar in a 1:1 ratio, add salt and sugar.
  Place the blue ones in a large saucepan as follows: cut the eggplant in half lengthwise, sprinkle one half with a mixture of parsley, garlic and carrots, cover with the other half, and place tightly together.
  Between the blue layers, sprinkle a pod of hot pepper cut into thin rings.
  When all the blue ones are laid out, fill them with a mixture of oil and vinegar.
  They are ready to eat in a day and can be stored in a cold place for a very long time.
  Before serving, simply cut them into transverse pieces.
  add hot pepper to taste - if you like it spicier, then add 3-4 peppers per bucket of ready-made blue peppers.
  
  Olesya
  Eggplant caviar “instant eating”
  
  take only 1 kg: eggplants, tomatoes, onions, bell peppers, carrots.
  1. Cut the eggplants into slices (thickness 8-10 mm), add salt and fry in vegetable oil. Cut each circle into 4 parts (this is so that when you eat the caviar, the eggplant skin does not stretch across the entire jar).
  2. Grind the onion and carrots in a meat grinder or grate them. cut the tomatoes into slices.
  3. Add salt to the onions, carrots and tomatoes, fry in vegetable oil until the excess juice evaporates (in general, so that the juice does not drip).
  4. Cut the pepper into strips. do not add salt.
  Do not overdo it with salt and oil.
  5. take a large saucepan or Dutch oven. Pour a little vegetable oil into the bottom. lay out in layers: carrots with onions and tomatoes, eggplants on top, and pepper on top (now add a little salt to the pepper layer). keep layering until the ingredients run out. Place in an oven preheated to 200 degrees. simmer for an hour, then reduce the temperature to 150-160 degrees. and simmer for another hour and a half, stirring occasionally. Now you can put it in scalded jars and roll them under the lids.
  in the finished caviar the pepper is no longer bright green.
  I'll tell you this thing!
  The ratio of products can be slightly changed (if you like tomatoes or eggplants, add more!)
  
  Marina
  Delicious spicy eggplants
  
  mince 4 heads of garlic and 10 pods of hot pepper. add 0.5 liters of vinegar.
  Cut 10 sweet peppers into slices and lightly fry.
  Also cut 5 kg of eggplant into slices and lightly fry.
  Each eggplant slice, pricked on a fork, is dipped in a paste of garlic and pepper and placed in layers in a jar.
  sterilize for 10 minutes.