11 Best Eggplant and Pepper Recipes for Winter

Eggplants haven't been around in Russian gardens for very long, but they've become popular in every family. The harvest allows for not only seasonal consumption but also winter preserves. Using tried-and-true eggplant and pepper recipes, home cooks prepare a wide variety of preserves for the winter to suit every taste. Before preparing, familiarize yourself with the ingredient requirements and step-by-step instructions.

Taste features of the dish

Both vegetables—eggplant and pepper—belong to the nightshade family. When preserved, they complement each other's flavors, giving the dish a particularly aromatic and rich flavor. Tomatoes are often used in these recipes, adding a distinctive tartness to the preserves.

Selecting and preparing ingredients

To ensure your winter vegetables don't spoil, pay attention to their quality. Choose medium-sized eggplants that are not overripe, free of rot or dark spots on the skin. Choose bell peppers of various colors to ensure a more colorful harvest. Choose thick-walled peppers. You can use any tomatoes, the main thing is that they show no signs of rot.

Sterilization of containers

Heat treatment of the jars is essential to prevent the preserves from exploding during storage. Before sterilization, clean the jars with baking soda and detergent and rinse thoroughly under running water. The heat treatment method is up to you. This could be the spout of a kettle with boiling water, an oven, or a microwave. After sterilization, place the jars upside down on a clean kitchen towel.

The best winter recipes using eggplant and bell peppers

One of our tried-and-true recipes is used as a basis. Each can be supplemented with your own spices, giving the preparation a new, unique flavor.

Without instant sterilization

To prepare this roll, prepare the following set of products in advance:

• main ingredient - 2 kg;
• bell peppers - 5 pieces;
• tomato juice - 1.5 liters;
• 5 garlic cloves;
• black peppercorns - 5 pcs.;
• 9% vinegar - 2 tbsp. l.;
• hot pepper - at your discretion;
• sunflower oil - 0.5 cups;
• non-iodized salt - 1 tbsp;
• granulated sugar - 0.5 cups.

Next, begin preparing this flavorful dish. Peel the vegetables, remove the stems, and rinse under running water. Juice the tomatoes using a juicer or meat grinder, depending on your preference. Pour the juice into an enamel saucepan and place over low heat. Add chopped garlic and hot pepper to the tomatoes. Add sugar, salt, oil, and black peppercorns.

Finely diced bell peppers are added to the tomato mixture, along with the eggplant slices. Once the mixture comes to a boil, simmer for about an hour. Five minutes before the end of the cooking time, add the vinegar according to the prescribed amount and bring to a boil. Then, distribute the mixture into the prepared sterile containers and seal them tightly.

Korean-style hot blueberries

Fans of spicy Korean cuisine are sure to stock up on a couple of jars of this unusual snack. To prepare it, prepare the following ingredients:

• 5 medium eggplants;
• 1 hot pepper;
• a few cloves of garlic;
• a large bunch of cilantro;
• 1.5 tbsp sesame seeds and 1 tbsp sesame oil;
• 3 tbsp soy sauce;
• fish sauce - 1.5 tbsp.

Cut the eggplants into random pieces. Steam the eggplants for no more than 10 minutes; if the vegetables are young, 5 minutes is enough. While they cool, prepare the dressing. Combine the hot pepper, garlic, and cilantro in a separate bowl. Toast the sesame seeds in a dry frying pan and add them. Add the sauces and oil, mixing thoroughly.

Once cooled, separate the eggplants into strands and add them to the dressing. After the dressing has steeped, it can be placed in jars and sterilized. Then, seal them hermetically.

Finger-licking good

To prepare this recipe you will need the following products:

• 3.5 kg of eggplant;
• 10 tomatoes;
• 5 multi-colored bell peppers;
• 2 onions;
• 4 small heads of garlic;
• hot pepper 1 pod;
• 2 tbsp. rock salt;
• 5 tbsp. granulated sugar;
• 130 ml of vinegar at 9%;
• sunflower oil 130 ml.

Wash and peel the eggplants, and remove the stems. Cut into small pieces and place in a saucepan. Add chopped onion and hot pepper. Tomatoes and sweet peppers Wash, peel, chop, and add to the pan. Add all the seasonings except the vinegar and simmer over low heat for about half an hour. Add the crushed garlic cloves and vinegar, stir, and simmer for another 3-5 minutes. Transfer to sterilized containers and tighten the lids.

Winter preparation "The perfect autumn combination"

Preserving eggplant for the winter is also done using this recipe. The ingredients are:

• 2 medium eggplants;
• 1 bunch of parsley and dill;
• 5 sweet peppers (it’s better to take different colors);
• allspice - 5 pcs.;
• 2 medium heads of garlic;
• 1 bay leaf;
• 50 g granulated sugar;
• 125 ml of boiled water;
• 25 ml vinegar;
• 0.5 tbsp rock salt;
• vegetable oil for frying vegetables.

Remove all the seeds and membranes from the peppers, wash them under running water, blanch them in boiling water for about 5 minutes, and set aside to cool. Peel the eggplants and cut them into strips lengthwise. Fry the eggplants in vegetable oil in a frying pan until golden brown on both sides. Mix the chopped herbs and crushed garlic cloves in a bowl. Wrap this mixture in the cooled eggplant strips. Stuff the cooled peppers with these mixtures.

Place a bay leaf and peppercorns in the bottom of a glass jar, then top with the stuffed peppers. Pour the boiling marinade over the jar and sterilize for 40 minutes for a 1-liter jar. Then, seal the jars.

Blue and bell peppers with garlic for the winter

For the recipe, prepare the following ingredients in advance:

• 5 kg of blue vegetables;
• 1 kg sweet pepper;
• 400 g garlic cloves;
• 450 ml sunflower oil;
• 4 tbsp. salt and 15 tbsp. vinegar.

Peel the eggplants (if they're young, you don't have to). Peel the peppers and cut them into strips. Dice the eggplants and soak them in cold, salted water for half an hour. For the marinade, add all the spices to 1.5 liters of water and bring to a boil. Blanch the vegetables in this mixture, one at a time, for 5 minutes. Then, arrange them in jars and cover with the brine. Sterilize the half-liter jars for about 20 minutes.

Winter salad of eggplant, red pepper, and tomatoes

For this recipe, all vegetables are taken in equal proportions:

• 2 kg each of eggplants, red bell peppers, tomatoes, carrots, and onions;
• 1 cup sunflower oil;
• greens of your choice 100 g;
• salt to taste, 175 grams of sugar.

Wash, peel, and chop the vegetables to your liking. Fry the onion and carrot in oil in a heavy-bottomed saucepan. Add the remaining vegetables, simmer for 5 minutes, and season with all the spices. Total cooking time is 45 minutes. Then, seal in sterilized jars and set aside to cool slowly under a blanket.

Spicy winter preparation in pepper sauce

To complete this you will need the following products:

• 2 kg each of eggplant, tomatoes and sweet peppers;
• 4 hot peppers;
• 15 cloves of garlic;
• sunflower oil 300 grams;
• 2 cups of granulated sugar;
• 2 tbsp. regular salt;
• 2 tbsp vinegar essence

Peel and chop the eggplant into small pieces, season with salt, and set aside to release the bitterness. Peel the bell pepper and cut half into strips, saving the rest for chopping for the marinade. Chop the tomatoes and hot peppers, and mince the garlic. Grind this and half the peppers in a meat grinder. Fry the eggplant in vegetable oil. Season the marinade with spices and bring to the boil. Gradually add the eggplants and simmer for about 35 minutes. Then, store in sterilized jars and cover with a warm blanket to cool.

Vegetable Madness Salad

This recipe, in addition to the usual eggplant, bell pepper, and tomatoes, adds grated carrots. It's marinated in salt, sugar, vinegar, and sunflower oil. The salad does not need to be sterilized; it can be placed directly into jars.

Classic pickled eggplants with bell peppers for the winter

For 1 kg of eggplants take:

• 5 green peppers and 2 red peppers;
• 7 cloves of garlic;
• a glass of sunflower oil;
• 2 tbsp. vinegar;
• dill and parsley;
• 1 teaspoon of granulated sugar and 2.5 tablespoons of salt;
• hot chili pepper to taste.

Wash the eggplants and slice them into rounds. Soak them in salted water for an hour to remove the bitterness. Grind the pepper and spices in a blender. Add this to the chopped herbs. Fry the eggplants in vegetable oil. Pour vinegar into the prepared sauce and layer them in jars, alternating with eggplant. Sterilize the jars in a saucepan for 10 minutes, then seal.

Marinated eggplants with peppers "Daily"

For cooking you will need the following products:

• 1 medium eggplant;
• 2 pieces of sweet pepper;
• a little cilantro;
• 1 teaspoon each of salt and granulated sugar;
• 4 tbsp vinegar;
• 4-5 cloves of garlic;
• khmeli-suneli - a pinch;
• water and sunflower oil.

In a hot frying pan, fry the eggplant slices, then the diced peppers. Add khmeli-suneli and a little adjika. Make the marinade. Mix the peppers with cilantro and garlic. Layer them in glass jars, pour the marinade over them, and sterilize the jars.

A spicy appetizer with herbs, peppers, and carrots

This winter appetizer is prepared according to one of the previous recipes, only the amount of garlic and chili is doubled.

Storage terms and conditions

A basement or glazed balcony is ideal for storing winter preserves.

The shelf life of such preparations is no more than a year.