Eggplants with tomatoes for the winter: a recipe for cooking. How to prepare for the winter a delicious snack of aubergines with tomatoes?

Eggplants with tomatoes for winter harvest is not very difficult. However, today there are many recipes for preparing such a snack. And each of them requires the use of only a certain amount of these or other ingredients (including spices, condiments, etc.).

In this article, we will introduce to you several ways how to cook delicious aubergines with tomatoes for the winter. It should be noted that such snacks are very delicious and aromatic. They can be served not only to everyday, but also to a solemn table (for example, for alcoholic drinks).

Step-by-step recipe for aubergines with tomatoes

The preparation of such a salad is not at all troublesome. After all, eggplant for him to clean is not necessary, but the tomatoes should only grind in a meat grinder (you can in a blender).

So, the recipe for aubergines with tomatoes requires the use of the following products:

• Sand sugar not too large - about 200 g;
• Tomatoes are the most ripe, soft - about 3 kg;
• Aubergines not too large young - 2 kg;
• Oil any deodorized vegetable - about 200 ml;
• Vinegar table (it is better to buy 9%) - about 90-110 ml;
• Pepper red bitter - 2 pods (can be smaller, to taste);
• Garlic heads large - 2 pcs .;
• Salt iodized not very large - 2 large spoons.

Preparing Components

To a snack of aubergines with tomatoes turned out delicious and mouth-watering, first you should prepare all the vegetables well, and only then heat them.

Therefore, you need to wash all the products thoroughly in warm water. Further it is necessary to grind soft and ripe tomatoes in a meat grinder (or by means of a blender) together with red hot pepper. After this, you should rinse not too large eggplants, cut off their navels and stems, and then cut into medium-sized brusochki. If this vegetable is bitter, it is recommended that it be kept in salt water for about an hour. As for garlic, it must be peeled off the shell and then grated (shallow).

Boiling on the kitchen stove

To a snack of aubergines with tomatoes could be stored for a long time in a cellar or pantry, it must necessarily be heat treated. To do this, the crushed tomatoes should be put in an enamel pot, then put on medium heat and cook for ¼ hour. After the specified time, to the slightly boiled slurry should be added chopped eggplants, granulated sugar, any deodorized oil and not very large iodized salt. After mixing all the ingredients, they must be extinguished on low heat for about 40 minutes. In conclusion, to the fragrant vegetables should be added grated chives and table vinegar. In this case, it is recommended to taste the snack and taste, if necessary, add to it pepper or salt.

The process of seaming winter salad

How to roll a salad for the winter? Tomatoes, aubergines, cooked on the stove, it is necessary to pour on glass jars and then roll them up. By the way, before this process, the container should be sterilized by any known method. If this is not done, then it is likely that during storage in the basement or cellar, the blank will simply turn sour.

After eggplants with tomatoes, photos of which can be seen in this article, will be tightly rolled up, they should be turned over carefully, covered with a cotton blanket and left in this position for 13-17 hours. During this time, the filled jars completely cool, and they can be safely removed into the cellar or pantry.

It should be specially noted that the appetizer prepared from the eggplant with tomatoes described above will be much more delicious if it is kept in a cold room for 1-2 weeks. To serve it to the table is recommended together with any side dish or first course.

Cooking a delicious snack with Bulgarian pepper

Eggplants with peppers and tomatoes can be cooked and served not only at the daily table, but also made from them delicious and hearty salads for the winter. It should be noted that there is nothing difficult to create such a snack. In this regard, it can independently make even the most inexperienced mistress. For this we need the following:

• Aubergines not too large young - 1 kg;
• Tomatoes are the most ripe, soft - about 3 kg;
• Sweet pepper - about 8-9 small pieces. (Of any color);
• Vinegar table (it is better to buy 9%) - about 90-110 ml;
• Sand sugar not too large - about 200 g;
• Oil any deodorized vegetable - about 200 ml;
• Garlic cloves - 10 medium pcs .;
• Iodized salt is not very large - 1 large spoon.

Processing of products

Before heat-treating eggplants with peppers and tomatoes, they should be washed and cleaned beforehand. Further, all the named ingredients are required to be crushed. Ripe and soft tomatoes must be blended to a liquid and homogeneous mass, eggplants - cut into fairly thin circles, and sweet pepper - for long, but not very wide slices. As for garlic cloves, they should be crushed with a special kitchen appliance.

Cooking on the stove

How should I cook aubergines, peppers, tomatoes on the plate? The recipe for this appetizer recommends using a large enamel basin or a pan with a thick bottom and walls. In the dishes you need to pour the whole tomato gruel, put it on a stove, and then bring it to a boil. After 15 minutes cooking to tomatoes, it is necessary to lay out pepper slices and eggplant slices. Also, ingredients need to be flavored with not very large salt and granulated sugar. In such a composition it is desirable to extinguish, stirring regularly, for 20 minutes. In the end, they should add table vinegar and crushed garlic cloves.

How to roll up and store?

As you can see, aubergines, tomatoes, pepper for winter harvest is not very difficult. After heat treatment, they should be accurately poured in liter or 750-gram jars. In this case, the container must be sterilized over steam beforehand.

Filling the cans with hot vegetables, they must immediately tighten tightly. After that, all the dishes need to be turned over and left under the quilted blanket for the whole day. After this period, the blanks must be completely cooled. Only after that they can safely be stored in a cold store, a cellar or a cellar.

To eggplants, tomatoes, pepper for the winter were the most delicious and absorbed the whole flavor of spices and garlic, they are recommended to withstand in a cold room for 2-3 weeks. And only after this, the preparation can be safely opened and consumed as a nourishing snack.

We cook zucchini, eggplant, tomatoes for the winter

Today there are quite a few ways how you can prepare eggplant and other vegetables for the winter. However, the most delicious and satisfying snack is one that is made with the use of zucchini. After all, it is this product that gives a special flavor and juiciness to a ready-made salad.

So, the recipe for aubergines with tomatoes and sweet pepper recommends the following products for winter harvesting:

• Zucchini large - 1 pc .;
• Eggplants are not very large - about 3 pcs .;
• Tomatoes are soft and ripe as much as possible - about 1 kg;
• Juicy carrot - approximately 1 kg;
• Bulbs of large sizes are bitter - about 3 heads;
• Tomato juice - faceted glass;
• Deodorized vegetable oil - about 150 ml;
• Sugar is not very large - a full glass;
• Salt large - 2 large spoons;
• Table vinegar - 4-6 large spoons.

In addition to these ingredients, the following ingredients should also be used to prepare such a preparation: dry fennel seeds (dessert spoon), laurel (several leaves), sweet pepper (about 10 pcs) and fresh cloves of garlic.

Preparation of ingredients

Before you roll up the stock for the winter, zucchini, eggplant, tomatoes should be carefully processed. First, you need to wash all the vegetables well, and then clean them from the navels and pedicels. In this case, in zucchini, if they are too large, it is necessary to cut the skin and remove the middle part with the seeds. After this, you can safely proceed to grind the ingredients. Tomatoes and aubergines must be cut into cubes, marrows - on straws, onions - on half rings, and carrots - grate (large).

Roasting parts of components

To make such a preparation for the winter, you should take a thick-walled and very large pan, and then pour in her vegetable deodorized oil and lay bulb onions with grated carrots. Fry these ingredients preferably for 10 minutes. After this time, the vegetables should be added eggplant and cook in the same mode the same amount of time.

Stewing vegetables on the stove

After the products have softened and become slightly roasted, they need to add chopped tomatoes and simmer for another 10 minutes. Next to the ingredients, lay the zucchini, salt and not very large granulated sugar. After mixing the ingredients, they should be stewed for about ¼ hours, but already under the closed lid.

The final stage in the preparation of a winter snack

After the vegetables are well extinguished and give their juice, they should be poured into table vinegar, put dried seeds of dill, bay leaf, sweet pepper, peas and grated garlic cloves. Once again mixing products, they are required to cook on low heat for another 5-7 minutes. Then the ready salad can be safely distributed to the banks.

Conservation process

To a winter snack, cooked according to the above recipe, stored for a long time at room temperature or in a cold room, it should be properly rolled up. To do this, you need to use liter, half-liter or 750-gram jars. They need to be sterilized over the steam. The same should be done with metal covers. Further in the glass containers it is necessary to lay out the hot vegetables and immediately roll them.

After the jars are filled and sealed, they need to be turned over and covered with a thick cotton blanket. In this condition, the workpiece should be kept for 24 hours. During this time they completely cool down, and they can be cleaned in any cool room. By the way, some housewives prefer to store such billets at room temperature. In this there is nothing to worry about. However, this salad is better to eat for 4-5 months, otherwise the whole winter snack can easily sour.

How to use?

Eggplants with tomatoes for the winter, as well as other preparations that are made with the use of sweet pepper or zucchini, it is advisable not to eat immediately after they are rolled. In fact in this case you will receive not very tasty and even a fresh salad. To ensure that it is completely soaked with aromatic spices and seasonings, experienced housewives recommend keeping it in a cold room (for example, in a refrigerator, pantry, cellar or subfield) for 2-3 or better 4-5 weeks. Only in this case you will get a very tasty and rich dish, from which no fan of sharp snacks can refuse.

You can eat such a salad simply (for example, with a slice of fresh bread), and with any second or first dish. Moreover, the home preparation can be added to various goulash and gravy. With them, your lunch will become more delicious, fragrant and hearty.

Let's sum up the results

Now you know how to prepare aubergines with tomatoes for the winter, as well as a salad of fresh squash and bell pepper. I would also like to say that the taste qualities of these blanks can be noticeably changed, using for this purpose those or other spices or condiments. If you prefer to use more acute snacks, then in this salad you can additionally add a bitter red pepper or ground paprika. However, in this case, the home preparation can not be used by those who have problems with the digestive system. Moreover, sharp snacks should not be given to young children. That is why such salads (with the addition of hot peppers) are recommended to be done only if you plan to serve them to a festive table, especially if it is planned to drink alcoholic beverages.