Eggplant for winter in tomato filling

An unusual eggplant recipe and very tasty. We already have a tradition of harvesting eggplants for the winter. And we always make different and very tasty recipes, and of course, this recipe has not escaped our attention. These eggplants can be served with meat or any kind of side dish!

Sweets from Oli

Recipe author

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Composition / ingredients

Servings:

Eggplant

Tomatoes

Bell pepper

1.5

Hot capsicum

Garlic (4 heads)

100

Vegetable oil

200

Sugar

200

Salt (with slide)

Vinegar (9%)

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 25 % 3 g

Carbohydrates 67 % 8 g

59 kcal

GI: 63 / 0 / 38

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
If your eggplants are bitter, they can be covered with salt, washed and dried for about 20 minutes, and then used in a dish. But, I haven't been doing this for a long time because modern varieties of eggplant have almost no bitterness and I don't soak them.
Step 2:
Cut into strips not too finely.
Step 3:
Tomatoes I take cream varieties, as they are well suited to tomatoes.
Step 4:
Pour salt and sugar into the tomato.
Step 5:
Add eggplants to the boiled tomatoes.
Step 6:
Then chopped pepper.
Step 7:
Chop garlic and hot pepper. The sharpness of the future snack can be adjusted according to desire and taste.
Step 8:
Add garlic 5 minutes before the eggplant is ready, mix.
Step 9:
Arrange the finished salad into jars, roll up, turn over and wrap up.

To prepare such a snack, you will need eggplants, tomatoes and peppers. To begin with, we will prepare all the ingredients. Vegetables need to be washed and dried. Tomatoes are cut into pieces for greater convenience, to pass through a meat grinder or blender. Put on the fire, add salt, sugar and bring to a boil. Meanwhile, we remove the place where the stalk grew from the eggplant, and cut it into a not very small and not large cube. Bell peppers also need to remove the seeds and cut into strips. To the boiled tomatoes, gradually add the chopped eggplant and let it boil. When the eggplants have boiled again, put the pepper, pour in the vegetable oil, mix and cook for 30-45 minutes over medium heat. For all the time, eggplants need to be mixed 2-3 times. Chop garlic and hot pepper in a blender or in another convenient way. Five minutes before cooking, add garlic and hot pepper, stir and boil for 3 minutes. Then add 9% vinegar, mix and turn off the finished eggplant salad. We take pre-sterilized jars and lay out another ready-made snack hot in jars. We roll it up, turn it over and be sure to wrap it up and let it cool completely. This eggplant appetizer is suitable for any dish. And even those who didn't like eggplants before will like it. Bon appetit to everyone!

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

So that the jam does not sour and the jar of cucumbers does not explode, read the basic rules, secrets and life hacks about preparations for the winter.