Eggplants with bell peppers for the winter

Eggplants with bell peppers for the winter are a hearty and very appetizing dish, which in the cold season can easily replace fresh vegetables, which leave much to be desired in taste. Having opened a jar of this salad, you can serve it with baked meat, boiled poultry or fried fish - it will be delicious in any case, because seasonal vegetables captivate not only with their usefulness, but also with their richness, which cannot be compared with anything else.

Eggplant salad with bell pepper for the winter

Eggplant salad with bell peppers for the winter, prepared in the Georgian style, is one of the first preparations that will fly off the shelves of your cellar, because it has unsurpassed taste characteristics and a bright aroma that is impossible to resist.

1. 
   Let's prepare eggplants with bell peppers for the winter.In order to get rid of bitterness, cut the eggplants into cubes and salt, let them stand for about half an hour.
2. 
   Place the pulp of the bell pepper, as well as hot pepper and peeled garlic into the bowl of a blender or food processor and beat.
3. 
   Squeeze the pieces of purple vegetable from excess juice and fry in oil until golden brown.
4. 
   Transfer the mixture from the blender into a saucepan and season with vegetable oil and vinegar - bring to a boil and add eggplant pieces, salt, granulated sugar - bring the mixture to a boil again and cook for 10 minutes.
5. 
   Place the product in sterile jars.
6. 
   Immediately roll it up, turn it upside down and wrap it in a blanket for a day.
7. 
   We remove the cooled jars to a storage place. Bon appetit!

Eggplants with peppers and tomatoes for the winter

Eggplants with peppers and tomatoes for the winter are a delicious and easy-to-prepare snack that will always help you quickly feed the whole family. This salad goes well with boiled potatoes, and if you like fish, then put this product in a blender - the sauce turns out incredible.

Cooking time – 1 hour 30 minutes

Cooking time – 20-25 min.

Portions – 10.

Ingredients:

• Eggplants – 2 kg.
• Tomatoes – 1 kg.
• Bell pepper – 1 kg.
• Vegetable oil – 200 ml.
• Vinegar 9% – 200 ml.
• Salt - to taste.

Cooking process:

Step 1. Cut the tomatoes into 4-6 parts depending on size.

Step 2. Clean the seeds and membranes from the sweet pepper, cut the pulp into slices.

Step 3. Cut the eggplants into fairly large pieces.

Step 4. Pour 200 milliliters of vinegar and the same amount of sunflower oil into a saucepan.

Step 5. Spread the pepper in the first layer.

Step 6. After - tomatoes.

Step 7. Lay out the eggplants and add salt.

Step 8Cover, bring the vegetables to a boil and continue simmering until the purple fruits are soft.

Step 9. Place the assorted vegetables in a sterile jar and prepare the second portion in the same way.

Step 10. Seal the puff pastry tightly and, after cooling, transfer it to the cellar or to the balcony. Bon appetit!

Spicy eggplants with bell peppers and garlic for the winter

Spicy eggplants with bell peppers and garlic for the winter are a savory appetizer that will appeal to all those who have long been tired of ordinary rolls. Vegetables prepared in this way will give you true gastronomic pleasure - guaranteed!
Cooking time – 90 min.

Cooking time – 20-30 min.

Portions – 5 l.

Ingredients:

• Eggplants – 3 kg.
• Bell pepper – 2 kg.
• Garlic – 230 gr.
• Chili pepper – 1-2 pcs.
• Vegetable oil – 400 ml.
• Table vinegar 9% – 200 ml.
• Granulated sugar – 1 tbsp.
• Salt – 1 tbsp.

Cooking process:

Step 1. Cut the washed sweet pepper into slices and clean the seed pod with white partitions.

Step 2. Cut the eggplants into rings, about one centimeter thick.

Step 3. Place the purple vegetable in a deep container and add salt - let it stand for about half an hour, this time will be enough to release the bitterness.

Step 4. Remove the peel from the garlic cloves.

Step 5. Cut the hot pepper lengthwise and remove the seeds, but if you like it spicier, you can leave them.

Step 6. Pass the prepared vegetables, except eggplant, through a meat grinder with a fine grid.

Step 7. Pour the mixture into a saucepan and add vegetable oil, salt, vinegar and granulated sugar.

Step 8. Boil and add eggplant slices.

Step 9. Gently mix the ingredients and cook for 15 minutes from the moment of boiling.

Step 10Place the snack in pre-sterilized jars and screw tightly. Place bottom up and cover with a warm towel for 24 hours. Bon appetit!

Salad of eggplants, peppers, onions and carrots for the winter

Salad of eggplants, peppers, onions and carrots for the winter is an amazing combination of components that perfectly complement and set off each other. Vegetables are a great addition to any side dish or main dish. Be sure to try it!

Cooking time – 60 min.

Cooking time – 25 min.

Portions – 1.

Ingredients:

• Bell pepper – 150 gr.
• Eggplants – 420 gr.
• Onion – 80 gr.
• Tomatoes – 400 gr.
• Carrots – 260 gr.
• Table vinegar 9% – 2 tbsp.
• Ground black pepper – 1-2 tsp.
• Ground sweet paprika – 2 tsp.
• Sunflower oil – 30 ml.
• Granulated sugar - to taste.
• Salt - to taste.
• Bay leaf – 2 pcs.

Cooking process:

Step 1. Place everything you need on the work surface: wash the vegetables and let them dry, remove the peels and husks from the carrots and onions.

Step 2. Cut the carrots into thin rings.

Step 3. Cut the onion into half rings.

Step 4. Cut the pulp of the bell pepper into oblong strips.

Step 5. Cut ripe tomatoes into slices.

Step 6. Cut the eggplants into rings of medium thickness.

Step 7. Place the ingredients in a saucepan in layers, sprinkle each ingredient with seasonings, add a bay leaf. The order of layers is not important.

Step 8. Pour in the oil and vinegar - bring the vegetables to a boil and simmer for 40 minutes over low heat. At the end of cooking, remove the bay leaf and discard it.

Step 9. Place the vegetables in sterile jars and seal immediately. Place it upside down and wrap it in a blanket. Cook and have fun!

Fried eggplants with bell peppers for the winter

Fried eggplants with bell peppers for the winter is an original and very tasty preparation that will delight everyone who tries even a small piece. Surely, not every cook knows that you can prepare fried vegetable slices.

Cooking time – 60 min.

Cooking time - 20 minutes.

Portions – 3 cans of 750 ml.

Ingredients:

• Eggplants – 2 kg.
• Bell pepper – 9 pcs.
• Cherry tomatoes – 15 pcs.
• Garlic – 6 teeth.
• Parsley – 1 bunch.
• Chili pepper – 1 pc.
• Vegetable oil - for frying.

For marinade per jar:

• Salt – 1 tsp.
• Granulated sugar – 2 tbsp.
• Table vinegar 9% – 3 tbsp.

Cooking process:

Step 1. Finely chop the parsley leaves and chop the garlic using a press.

Step 2. Place a slice of hot pepper, as well as garlic and herbs in equal proportions, into jars washed with soda and sterilized.

Step 3. Add salt, sugar and vinegar - cover with lids, which must first be kept in boiling water for a couple of minutes.

Step 4. Heat vegetable oil in a frying pan and lay out whole peppers, fry under the lid.

Step 5. Periodically turning the vegetables, bring them to softness and golden brown.

Step 6. Place three peppers in each jar.

Step 7. Add the remaining parsley, garlic and hot pepper.

Step 8. Pour boiling water over the tomatoes and leave for 10-15 minutes.

Step 9. Remove the tomatoes from the water and place 5 pieces in glass containers. Cover with lids again.

Step 10. Simmer the eggplant slices in oil under the lid for about 15 minutes.

Step 11. Distribute the vegetable among the jars and season with garlic.

Step 12. Pour boiling water over the assorted vegetables and immediately roll them up using a special machine. To check the tightness, turn it over.

Step 13Cook and enjoy not only the result, but also the process!

Eggplants with bell peppers and zucchini for the winter

Eggplants with bell peppers and zucchini for the winter are quite quick and easy to prepare, because all that is required of the cook is to prepare the vegetables, chop them and heat-treat them. Filled jars are stored for a long time in a cool room.

Cooking time – 65 min.

Cooking time – 15-20 min.

Portions – 1 l.

Ingredients:

For 2 cans of 0.5 l.

• Tomatoes – 500 gr.
• Bell pepper – 2 pcs.
• Zucchini – 1 pc.
• Carrot – 1 pc.
• Eggplants – 1 pc.
• Onion – 1 pc.
• Salt – 1 tsp.
• Granulated sugar – 1 tbsp.
• Vinegar 9% – 2 tbsp.
• Vegetable oil – 50 ml.
• Allspice peas – 4 pcs.
• Black peppercorns – 2 pcs.

Cooking process:

Step 1. Before starting the process, wash and peel the vegetables.

Step 2. Cut the tomatoes into slices.

Step 3. Using a blender, grind the tomatoes into puree.

Step 4. Cut the eggplant and zucchini into cubes, add salt and let stand for about 15 minutes. Afterwards, drain the released juice.

Step 5. Cut the onion into half rings, carrots into cubes.

Step 6. Cut the bell pepper pulp into bars and place it, along with other ingredients, in a frying pan with vegetable oil.

Step 7. Supplement the products with tomato pulp, peppercorns, salt and sugar. After stirring, simmer for 40 minutes.

Step 8. Then pour in vinegar, stir and after 30 seconds remove the container from the burner.

Step 9. Place the snack in sterile jars and seal it, turning it upside down, wrap it in a terry towel until it cools completely.

Step 10. Store in a dark place without direct sunlight. Bon appetit!

Eggplants with bell peppers in Korean for the winter

Eggplant with Korean bell pepper for the winter is an appetizer that captivates with its spicy notes and unsurpassed taste characteristics. And if you find it unbearable to taste the product, then the first sample can be taken in just 6 hours!

Cooking time – 6 hours

Cooking time - 20 minutes.

Portions – 1.5 l.

Ingredients:

• Eggplants – 1 kg.
• Carrots – 250 gr.
• Sweet pepper – 250 gr.
• Onion – 250-300 gr.
• Garlic – 25 gr.
• Chili pepper – 1 pc.
• Granulated sugar – 4 tbsp.
• Salt – 1.5 tbsp. + 1 tbsp.
• Korean carrot seasoning – 1 tsp.
• Ground coriander – 1 tsp.
• Table vinegar 9% – 50 ml.
• Vegetable oil - for frying.

Cooking process:

Step 1. Cut the washed and dried eggplants as shown in the photo. Pour one tablespoon of salt into the slices and leave them alone for 60 minutes.

Step 2. Grind the peeled sweet pepper in the same way.

Step 3. Chop the onion into thin pieces and grate the carrots on a Korean carrot grater.

Step 4. Squeeze out the eggplant strips and fry in hot vegetable oil for about 15 minutes.

Step 5. In a large container, combine all the vegetables, including hot eggplants. We also add chopped garlic and hot pepper, salt and seasonings. Leave for 4-5 hours, stirring the mixture occasionally.

Step 6. After time, put the mixture into jars and cover with sterile lids.

Step 7. Sterilize the workpieces for about 20 minutes in a large saucepan, the bottom of which is covered with a towel.

Step 8. Carefully remove the pieces from the boiling water and roll them up, turn them upside down and cover for 24 hours. Bon appetit!