Sauteed eggplant for the winter

Saute is an assortment of vegetables, which is prepared with the addition of spices, both with vinegar and without it. This aromatic vegetable dish is suitable for fasting meals or as a side dish for meat, fish or legume dishes. Can be served cold or reheated before serving.

Very tasty eggplant sauté without sterilization for the winter

Eggplants with marinated vegetables are a tasty and interesting dish that in winter can be served not only for lunch or dinner, but also as an appetizer for the holiday table. For cooking, it is better to choose vegetables that are firm and ripe, but not crushed, so that the pieces in the saute retain their shape and texture.

1. 
   How to prepare a delicious eggplant sauté for the winter? Cut the washed eggplants into medium-sized cubes, carrots and onions into large strips.
2. 
   In a saucepan with butter, brown the eggplant pieces, and then prepare the frying of onions and carrots.
3. 
   Grind the sweet pepper to form large strips, and remove the stem from the tomatoes and cut them into slices.
4. 
   Mix all the prepared vegetables in a saucepan, sprinkle with salt and granulated sugar, cook covered with a lid on low heat for 12-15 minutes. A minute before the end of cooking, put chopped herbs and garlic in a sauté, add vinegar.
5. 
   Place the hot sauté into sterilized jars and close tightly. After complete cooling, the workpieces can be moved to a place where it remains cool and does not penetrate into direct sunlight.

Sauté eggplant without vinegar in jars for the winter

You can prepare preparations for the winter without vinegar, but then instead you need to add ingredients containing natural substances that prevent the growth of bacteria, for example, garlic or hot pepper, and also thoroughly heat treat all products.

Cooking time: 1 hour 15 minutes.

Cooking time: 20 min.

Servings – 6.

Ingredients:

• Eggplants – 2 kg
• Sweet pepper – 6 pcs.
• Carrots – 6 pcs.
• Tomato – 1 kg
• Hot pepper – 1 pc.
• Granulated sugar – 1/3 tbsp.
• Salt – 2.5 tbsp.
• Parsley – 1 bunch.
• Vegetable oil – 1 tbsp.
• Garlic – 5 teeth.

Cooking process:

1. Wash the eggplants well and remove the skin, and then cut into small cubes.

2. The remaining vegetables can be chopped into strips or cubes, hot peppers and parsley can be chopped with a knife.

3. Place the chopped tomatoes in a separate bowl, sprinkle with salt and sugar and let sit for 10 minutes.

4. Pour oil into a deep heat-resistant container, transfer the tomatoes that have released their juice, other vegetables, hot peppers and herbs.Simmer the sauté under the lid for about 45 minutes, and 5 minutes before the dish is ready, add crushed garlic.

5. Place the sauté hot into sterilized jars of suitable size and seal. The product can be stored in the cold for up to a year.

How to cook eggplant sauté for the winter in Georgian style?

Eggplants are a popular ingredient in Georgian dishes, and Georgians always add cilantro, garlic and hot peppers, young eggplants and zucchini, and dense, fleshy tomatoes to the vegetable sauté.

Cooking time: 1 hour 35 minutes.

Cooking time: 20 min.

Servings – 6.

Ingredients:

• Eggplants – 1 kg
• Zucchini – 1 pc.
• Sweet pepper – 5 pcs.
• Carrots – 2 pcs.
• Onions – 4 pcs.
• Garlic – 8 teeth.
• Tomato – 1 kg
• Hot pepper – 1 pc.
• Vegetable oil – 150 ml
• Greens (dill, parsley, cilantro) – 1 bunch.
• Salt – 2 tbsp.
• Ground paprika – 1 tsp.
• Ground black pepper – 1 tsp.
• Dried basil – 1 tsp.

Cooking process:

1. Remove the skin from the eggplants, cut into bars and, sprinkle with salt, leave to remove bitterness for 15 minutes, and then fry until golden brown in small portions and place in another container on paper napkins to remove excess fat.

2. Young zucchini can be cut with the skin into small cubes and also fried, and then transferred to the eggplants.

3. Sweet pepper, preferably several colors, but always brightly colored, remove seeds and internal partitions and cut into half rings. Then fry again in oil, as happened with eggplants and zucchini.

4. Chop the onion and carrots into small cubes and sauté in oil.

5.Place all heat-treated ingredients in one heat-resistant bowl, add finely chopped hot pepper, from which you first need to remove the seeds so that the spiciness of the dish is not excessive.

6. Place tomatoes, crushed using a blender or in a meat grinder, in a saucepan, season with chopped herbs, spices and herbs, heat for 7-10 minutes, and then pour the resulting tomato mass into the vegetable sauté. Cook for about 40 minutes, stirring several times.

7. 5 minutes before the dish is completely ready, add chopped garlic to the vegetables.

8. Transfer the sauté into sterilized jars and seal them while hot. Bon appetit!

Incredibly tasty sautéed eggplant with tomato paste for the winter

In this recipe, tomatoes are replaced with ready-made tomato paste, which already contains preservative ingredients and seasonings, which adds flavor and richness to the sauté.

Cooking time: 1 hour 35 minutes.

Cooking time: 20 min.

Servings – 4.

Ingredients:

• Eggplants – 2 kg
• Tomato paste – 0.5 l
• Sweet pepper – 1 kg
• Carrots – 3 pcs.
• Garlic – 5 teeth.
• Parsley – 1 bunch.
• Vegetable oil – 200 ml
• Granulated sugar – 100 gr.
• Salt – 2 tbsp.

Cooking process:

1. Cut the washed eggplants lengthwise into fairly thin slices and place in salted water to remove the bitterness for 30 minutes.

2. Cut the pepper into cubes, finely grate the carrots.

3. Place the vegetables in a saucepan or other heat-resistant container, add the required amount of salt and sugar, as well as tomato paste and simmer, stirring several times so that the mass does not burn, for about 40 minutes.

4. 5 minutes before cooking is complete, add finely chopped garlic and parsley to the sauté.

5. Place the sauté into sterilized jars and seal.Enjoy!

A simple and delicious recipe for sauteed eggplant with vinegar

A classic recipe for sauteed eggplants for the winter, the preparation process of which uses vinegar. Vegetables are soaked in the marinade, remain tender and crispy and are stored very well in a cool place.

Cooking time: 1 hour 35 minutes.

Cooking time: 20 min.

Servings – 4.

Ingredients:

• Eggplants – 1.5 kg
• Tomato – 1 kg
• Sweet pepper – 0.5 kg
• Onions – 0.5 kg
• Carrots – 250 gr.
• Hot pepper – 1 pc.
• Garlic – 1 head.
• Vegetable oil – 1 tbsp.
• Water – 1 tbsp.
• Granulated sugar – 100 gr.
• Table vinegar 9% – 7 tbsp.
• Salt – 1.5 tbsp.

Cooking process:

1. Eggplants, washed and dried, cut into large cubes.

2. Peel the onions and carrots, chop them into small cubes and add to the pan where the eggplants have already been placed.

3. Remove the seeds and internal membranes from the pepper, chop it into medium cubes and place it in a container with other prepared vegetables. We do the same with tomatoes.

4. Remove the seeds from the hot pepper so that the preparation does not turn out too hot, and then chop it very finely. We crush the garlic, passing it through a press, or cut it into small pieces.

5. Add water, oil, vinegar, sugar and salt to the vegetables, mix the contents of the pan and cook over medium heat for about 40 minutes. After this, put it in sterilized jars and close tightly. The sauté is ready!

How to prepare eggplant sauté for the winter using a slow cooker?

A very easy recipe in which the slow cooker does all the main work for the cook. For this recipe, it is important to cut all the ingredients into the same size pieces so that the vegetables cook evenly.

Cooking time: 1 hour 10 minutes.

Cooking time: 20 min.

Servings – 3.

Ingredients:

• Eggplants – 3 pcs.
• Zucchini – 3 pcs.
• Sweet pepper – 3 pcs.
• Tomato – 6 pcs.
• Onions – 1 pc.
• Table vinegar 9% – 2 tbsp.
• Granulated sugar - to taste.
• Salt - to taste.
• Vegetable oil - for frying.
• Garlic – 3 teeth.
• Ground black pepper - to taste.

Cooking process:

1. Grind the tomatoes in a blender or food processor, transfer the tomato mass to a multicooker with vegetable oil and cook in the “Stew” mode for 10 minutes.

2. Peel the eggplants, cut into cubes and add to the tomato sauce after 10 minutes.

3. Add zucchini cut into cubes of the same size, from which the skin, peppers and onions have been previously removed.

4. Stir the vegetables, season to taste and continue cooking in the “Stew” mode for another 40 minutes. 10 minutes before the cooking process is completed, add vinegar to the bowl and once again adjust the taste of the dish.

5. At the end of cooking, you need to put crushed or finely chopped garlic in a saucepan, mix and place the hot preparation into sterilized jars, seal tightly and store in the cold.