Today we will tell you how to prepare a delicious dish - a sauté from eggplant for the winter. Such a vegetable snack will be a great addition to vegetable or meat dishes and remind you of summer days.
Recipe for sautéed aubergines for the winter
Ingredients:
- eggplant - 4 pcs .;
- red pepper - 4 pcs .;
- Pink tomatoes - 900 g;
- bulb - 2 pieces;
- garlic - 4 cloves;
- carrots - 2 pieces;
- salt sea - 0.5 tbsp. spoons;
- pepper peas - 20 pcs .;
- vegetable oil - 100 ml;
- fresh parsley.
Preparation
Eggplant thoroughly rinsed, cut off the tail and shredded vegetables slices. To get rid of unnecessary bitterness, we soak them in salt water and leave for about half an hour. After that, squeeze the eggplants and fry them on a frying pan heated to oil. Bulbs are cleaned, shredded by semirings, and the pepper is processed and cut into large slices. Carrot and ripe tomatoes rubbed on a grater, and minced garlic with a knife. Now pour the tomato mass into the dippers, bring to a boil, pour in the vegetable oil and throw the spices. In a saucepan with a thick bottom lay a ray, pour oil and passer it for 5 minutes. Then we throw carrots, add pepper and eggplant. Fill all vegetables with tomato sauce, cover with a lid and simmer with a weak boil for 45 minutes. 10 minutes before readiness, throw the chopped garlic and fresh herbs. We spread the hot vegetable sauté into clean jars, roll them up and turn them upside down. We carefully wrap the preservation and leave the sautéed eggplant for the winter without vinegar until it cools down completely.
Sautéed aubergine for winter without sterilization
Ingredients:
- eggplant - 4 pcs .;
- Bulgarian pepper - 4 pcs .;
- tomato - 3 pcs .;
- bulb - 4 pcs .;
- spice;
- white sugar - 1,5 tbsp. spoons;
- vegetable oil - 50 ml;
- vinegar 9% - 45 ml.
Preparation
Vegetables are thoroughly washed, processed and sliced: onion - rings, eggplant - cubes, tomatoes - slices, and pepper - straws. Then we put them in a saucepan, we throw salt, sugar for taste, we pour in table vinegar and butter. Put the dishes on the fire and simmer the saute for 30 minutes, stir constantly. We put the hot dish into cans, roll it with metal lids and turn it over. We wrap the preservation in a warm towel, and after cooling we move it to a cellar or a storeroom.
Sautéed eggplant for the winter with apples
Ingredients:
- bulb - 1 kg;
- sweet pepper - 1 kg;
- eggplant - 1 kg;
- green sour apples - 1 kg;
- green tomatoes - 1 kg;
- spice;
- vegetable oil - 500 ml;
- bitter pepper - 1 pc.
Preparation
All the vegetables are washed, cut into cubes and put into a pan in the following order: tomatoes, green apples, eggplant and pepper. Each layer is poured with chopped onions, pour it over everything with oil and simmer on a slow fire for 1.5 hours. At the end, we salt the sauté to taste, mix it, boil it for 10 minutes, and roll it into sterile jars .
Sautéed aubergines in a multivariate for the winter
Ingredients:
- eggplant - 2 kg;
- carrots - 6 pcs .;
- Bulgarian pepper - 6 pcs .;
- tomatoes - 1 kg;
- hot pepper - 1 piece;
- bulb - 2 pieces;
- salt;
- sugar - 30 g;
- vegetable oil - 100 ml.
Preparation
Vegetables are properly washed and shredded into cubes. Now put the bow in the bowl of the multivark and pass it on the vegetable oil by selecting the "Bake" program. Then we report carrots, Bulgarian and hot pepper. From the top we distribute eggplants first, then tomatoes and slightly add salt to everything. We set the mode "Quenching" on the display and detect about 1.5 hours. After the sound signal, we spread the vegetable sauté in sterile jars, dropping a little salt and sugar on the bottom. We roll up the covers, turn them over, warm them with a blanket and leave them to cool.