The best recipes for canned eggplant in tomato sauce for the winter

Eggplants, especially those grown in your own garden, can transform almost any preserve into a filling, tasty, and most importantly, healthy dish. That's why, during the cold season, when vitamins are scarce, eggplants in tomato sauce, prepared for the winter, the best recipes for which are presented in this article, enjoy such recognition and popularity.

Eggplants – an unforgettable taste and a storehouse of nutrients

Eggplants, as they are called in the southern regions of Russia, not only have a wonderful taste that pairs well with tomatoes, peppers, aromatic spices and herbs, but also contain a whole host of beneficial substances.

Vegetables are rich in:

• mineral substances in the form of iron, calcium, potassium, iodine, magnesium, manganese and others;
• acids of organic origin;
• a whole complex of vitamins of groups "B", "A", "P";
• tannins and sugars;
• fiber and plant substances in the form of pectin.

The calcium and zinc present in eggplant, as well as the diuretic effect of these substances on the body, allow people with cardiovascular pathologies to simultaneously eat deliciously and maintain their health.

The low calorie content of this vegetable makes it possible to use it in a dietary menu, for example, when weight correction is necessary.

Prepare the ingredients

The primary role in preparing delicious winter preparations from eggplants is given to the absolute freshness and ripeness of the vegetables, without signs of any putrefactive processes or damage to the integrity of the fruit.

When preparing for canning, purple fruits are cut into slices or slices. The remaining vegetable components are minced or blended.

The selection of vegetables must be carried out according to certain criteria:

1. Eggplants should be dark purple in color, with a uniform distribution of color throughout the fruit, and have a bright green stalk and a firm, smooth surface.
2. Tomatoes should be selected that are fleshy and deep red; fruits with thin skin are also acceptable for canning.
3. Sweet peppers should be firm and have an intense fruit color.
4. A hot pepper should be pungent and beautiful to look at.
5. Onion and garlic heads – freshly picked and thoroughly dried root vegetables.

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Time-tested eggplant preparations are only gaining popularity every year.

And, despite the fact that eggplants are subjected to heat treatment, all the taste properties and nutrients in the vegetables are preserved.

Depending on the recipe, eggplants may be boiled, fried, or baked, so choosing the right method depends on your personal preferences and tastes.

With pepper in tomato

Ingredients:

• eggplants – 2 kilograms;
• tomatoes – 3 kilograms;
• pepper – 1 kilogram;
• salt – 1 tablespoon;
• sugar – 1 tablespoon;
• butter (vegetable origin) – 0.5 cups.

Preparation: Place pre-sliced ​​eggplants in a salt brine for 10 minutes to remove the bitter liquid. Place the eggplants on a towel to dry.

Pour boiling water over the tomatoes and then plunge them into cold water. Then peel the tomatoes and cut them into pieces.

Also, after removing the seeds, cut the peppers into pieces.

Place the tomatoes, peppers, salt, sugar, and oil in a deep bowl. Simmer for 30 minutes, stirring occasionally to ensure the vegetable mixture cooks evenly.

Place the eggplants in the tomato paste. Cook the vegetables for 30 minutes, starting from a boil. Stir occasionally to ensure the eggplants are infused with the savory sauce.

Pour the prepared mixture into jars and seal with lids. Store the delicious preserves in a cool place, perhaps in the refrigerator.

Eggplant in tomato sauce recipe

Ingredients:

• tomatoes – 3 kilograms;
• peppers (sweet and red) – 1 kilogram;
• carrots – 300 grams;
• eggplants – 1 kilogram;
• extra salt (not iodized) – 1 tablespoon;
• sugar – 1 tablespoon;
• vinegar (6%) – 50 milliliters.

Preparation: Peel the tomatoes and chop them using a meat grinder or blender. Add salt and sugar to the tomato mixture and stir. Bring the vegetables to a boil over high heat, stirring constantly. After a few minutes, add the chopped pepper and grated carrot to the tomato sauce. After 25 minutes, the vegetable dressing will be ready.

Cut the purple eggplants into rounds, soak them in brine, and dry them. Then add the eggplants to the sauce. Cook over low heat for about 10 minutes. After the specified time, pour vinegar into the sauce, bring it back to a boil, and remove from heat.

Divide the mixture into glass containers and seal with lids. Store the eggplant tomato sauce in a dark pantry.

Salad with tomatoes

Ingredients:

• eggplant fruits – 1 kilogram;
• tomatoes – 1 kilogram;
• peppers (sweet in taste and yellow in color) – 1 kilogram;
• head of garlic;
• a bunch of parsley;
• salt – 2 tablespoons;
• vinegar (6%) – 0.5 cups;
• butter (vegetable origin) – 0.5 liters.

Directions: This filling and delicious salad is easy to prepare. Chop the eggplant into rounds and soak in brine to remove the bitterness. Boil the peeled tomatoes to make a sauce. Add the vegetable ingredients to the sauce, adding the eggplant last.

Simmer over low heat for 15 minutes, stirring constantly. Add vinegar and bring the mixture back to a boil.

Place the salad in glass jars and seal with lids. Store the preserves in a cool, dark place.

Spicy eggplants in tomato sauce

Ingredients:

• eggplants – 3 kilograms;
• tomatoes – 1 kilogram;
• peppers (sweet) – 1 kilogram;
• hot pepper – 1 teaspoon;
• garlic head – 5 pieces;
• salt – 1 tablespoon;
• butter (vegetable origin) – 0.5 liters;
• vinegar (9%) – ¾ cup.

Preparation: Peel the eggplants, cut into rounds, and soak in a cup of salt for an hour. Wash, peel, and mince the peppers, garlic, and tomatoes.

Important! Do not remove the seeds from the hot peppers to add a spicy kick to the tomato sauce.

Place the resulting mixture in a container and place on the stove. Add butter and salt and bring to a boil.

Squeeze the eggplants, rinse, and dry. Add the eggplants to the boiling mixture of tomatoes and other vegetables. Cook for about a quarter of an hour, stirring constantly. Just before the end of cooking, pour vinegar into the so-called adjika, bring to a boil, and remove from the heat.

The finished preserves are rolled into sterilized glass containers with lids.

Preservation with tomato juice

Ingredients:

• eggplant fruits – 3 kilograms;
• tomatoes – 3 kilograms;
• peppers (sweet in taste and red in color) – 1 kilogram;
• garlic – 5 heads;
• salt – 2.5 tablespoons;
• sugar – 0.5 cups;
• vinegar (9%) – ¼ cup;
• butter – 1 glass (full).

Directions: Puree thin-skinned, juicy tomatoes through a sieve. Pour the pureed mixture into a small bowl and set aside. Peel the eggplant and cut into wedges. Remove the seeds from the peppercorns and grind them in a meat grinder. Finely chop the garlic with a knife.

Place the eggplants in a non-stick pan and mix with sugar, salt, and vinegar. Pour tomato juice seasoned with pepper over the eggplants. Bring the mixture to a boil over low heat and continue cooking for about half an hour. Then add the garlic, stir, cover, and let the mixture simmer for 5-10 minutes without removing from the heat.

Place this incredibly tasty snack into jars and seal with lids.

Canned fried eggplant with garlic and onions

Ingredients:

• eggplants – 1.5 kilograms;
• tomatoes – 1.5 kilograms;
• peppers (sweet) – 0.5 kilograms;
• hot pepper – 1 pod;
• onions – 2 heads;
• head of garlic;
• vinegar (9%) – 0.5 cups;
• pepper (allspice) – 1 teaspoon;
• hot pepper (peas) – 1 teaspoon.

Preparation: Cut the eggplants into rounds, place them in a small bowl, sprinkle with salt, and set aside for an hour to allow the juices to separate. Wash and peel the vegetables—tomatoes, peppers, and garlic cloves—and mince them. Place the mixture in a special container and place over low heat. Simmer for half an hour.

Rinse the eggplants, squeeze them, and dry them. Place them in a frying pan with heated oil and fry on both sides. Add the fried eggplants to the sauce and continue cooking for about half an hour. After the specified time, add the vinegar and bring the mixture to a boil again.

Divide the vegetable mixture into jars and roll up the savory preparation with lids.

How to store properly

Canned food must be stored in compliance with temperature standards, somewhere between 0 and 25.

In a private home, the best place to store preserved vegetables is a cellar. In an apartment, eggplant preserves can be stored directly on a glassed-in balcony.

Places where vegetables are preserved need to be ventilated occasionally to avoid spoilage of the prepared vegetables.