Eggplant in tomato sauce for the winter

Eggplant in tomato sauce for the winter

Eggplants blend harmoniously with tomatoes; these vegetables are often cooked together, including salads, casseroles, and stews. Closing canned food from “blue”, many housewives also complement them with tomatoes, making them a sauce. Eggplant in tomato sauce are tasty and appetizing. With the preparation of this dish sometimes you have to tinker, but the result justifies the effort spent.

Cooking Features

Inexperienced cooks sometimes make eggplant preservation errors, due to which snacks are not tasty or stored poorly. Knowing the features of the technology of cooking eggplants in tomato sauce for the winter, even a novice hostess will cope with the task.

  • “Blue” often contain solanine, a harmful substance that gives bitterness to vegetables. Before cooking canned eggplant, they must be freed from solanine. To do this, chopped vegetables are salted or immersed in a saline solution prepared from 20 g of salt per 1 liter of water, washed and dried.
  • Eggplants in tomato sauce will be more tasty if they are pre-fried, but the preparation of such canned food will require more time and effort.
  • Tomatoes for the preparation of tomato sauce are ground using a meat grinder or blender to a puree state. If they are pre-cleaned of peel and seeds, the fill will be more tender. Peeling tomatoes will be easy if you cut them crosswise and put them in boiling water for 2-3 minutes, then put them in a container filled with cold water. Seeds can be extracted with a spoon, cutting the fruit in half. When chopping tomatoes using a meat grinder, cleaning them from seeds and skins is not necessary, as this unit is able to grind them to a fine texture, so that they will not be felt at all in the pouring.
  • Banks for eggplants in tomato sauce must be washed with soda and sterilized, otherwise the snack will quickly deteriorate. The lids are also sterilized by boiling. You can use only metal covers to ensure tightness, plastic for this purpose will not work.

It is recommended to store eggplants in tomato sauce in a cool room, but practice shows that they stand quite well at room temperature. The main thing is not to break the recipe and observe the technology of preparing snacks for the winter.

Eggplant in tomato sauce with garlic

Composition (3 liters):

  • eggplants - 2 kg;
  • tomatoes - 1, 5 kg;
  • garlic - 10 cloves;
  • refined vegetable oil - 125 ml;
  • table vinegar (9 percent) - 80 ml;
  • sugar - 40 g;
  • salt - 30 g;
  • hot pepper (optional) - 0, 5-1 pcs.

Method of preparation:

  • Tomatoes wash, dry, cut into 4-8 parts depending on the size of the fruit. Cut seals in the stalk area.
  • Slice the pieces of tomatoes through a meat grinder.
  • If you want to get a sharp filling, chop a pod of hot pepper or a small part of it with a meat grinder, combine it with tomato puree.
  • Peel the eggplants, cut into cubes of about 1.5 cm.
  • Prepare brine from 2-3 liters of water and 40-60 g of salt. Dip the eggplants in it and leave for 20 minutes. Rinse, let dry.
  • Wash and sterilize the jars, boil suitable lids.
  • Add butter, sugar and salt to tomato puree, mix.
  • Put the tomato sauce on the fire and bring to a boil.
  • Dip the eggplants in the tomato sauce, simmer them for 15 minutes after boiling again.
  • Add garlic and vinegar passed through the press, mix. Wait 2-3 minutes, remove the pan from the heat.
  • Spread the eggplants in prepared jars, fill them with tomato sauce, in which they were stewed.
  • Roll up the cans, turn them over, cover them with a blanket. Cooling down in the conditions of a steam bath, the snack is subjected to additional preservation and is better worth.

Once the cans have cooled down, they can be rearranged into the pantry or any other place where you prefer to store supplies.

Eggplant in tomato sauce with pepper

Composition (5 l):

  • eggplants - 2 kg;
  • sweet pepper - 2 kg;
  • tomatoes - 2 kg;
  • garlic - 15 cloves;
  • hot peppers - 4 pcs .;
  • sugar - 0, 4 kg;
  • salt - 40 g;
  • vegetable oil - 0, 3 l;
  • Acetic essence (70 percent) - 40 ml.

Method of preparation:

  • Cut eggplants into circles about 0.5 cm thick. Dip in saline solution. After 20 minutes, rinse and dry well.
  • Browns the aubergines on both sides using 50-100 ml of vegetable oil.
  • Peel both types of pepper by removing the stem. Cut the half of the sweet pepper into strips. The remaining sweet pepper cut lengthwise into 6-8 parts and rotate through a meat grinder. Crush in the same way hot peppers.
  • Tomatoes, removing the seals near the stem, cut into large slices, turn through the meat grinder.
  • Tomato puree mixed with minced peppers (bitter and sweet), add the remaining butter to them, add sugar and salt.
  • Fill the aubergines with tomato sauce, bring to a boil.
  • Cook for 5 minutes, add chopped peppers, continue cooking for another 10 minutes.
  • Add chopped garlic and vinegar essence.
  • Boil the snack for 2-3 minutes and spread it on the sterilized jars.
  • Hermetically seal the jars, turn them over and wrap them, leave them for 12 hours.

Eggplant in tomato and pepper sprinkle is a savory snack that lovers of spicy dishes will enjoy. Store it at room temperature.

Eggplant in tomato-apple sauce

Composition (2 liters):

  • eggplants - 1 kg;
  • tomatoes - 1, 5 kg;
  • sweet pepper - 0, 3 kg;
  • apple - 0, 2 kg;
  • sugar - 120 g;
  • salt - 40 g;
  • vegetable oil - 80 ml;
  • Apple Cider Vinegar (6%) - 20 ml.

Method of preparation:

  • Eggplants cut into semicircles with a thickness of about 1 cm, salt, leave for 20 minutes. Rinse the “blue ones” so that they are not too salty.
  • Apple peel, cut the core. Cut the pulp into slices, chop with a blender, put in a pan.
  • Pepper, peeled from seeds, cut into small pieces, turn into mashed potatoes using a blender. Send to apple pulp.
  • Boil in tomatoes, peel, cut into cubes. Smash the blender to a state of mashed potatoes.
  • Place tomato puree on applesauce and peppers, add salt, sugar and butter to them.
  • Bring to the boil, dip the eggplants in the sauce, cook for 20 minutes.
  • Add vinegar, mix. Cook for 2-3 minutes, remove from heat.
  • Spread the eggplants in the prepared jars, pour the sauce remaining in the pan.
  • Close the cans with snacks tightly. Put the bottoms up, cover with a blanket.

After 12 hours, eggplant in tomato sauce can be stored for storage in any cool room. They can be a basement, unheated storeroom.

Eggplant in tomato sauce - a delicious snack, worthy of a festive table. It can be spicy or tender: it all depends on what recipe it was prepared for. You can close for the winter a few options for this dish. Canned food is not capricious, they stand well at room temperature, but they store better in a cool room.

Comments (0)