- Eggplant (blue) - 2 kg,
- Bulgarian sweet pepper - 2 kg,
- Tomato juice - 2 liters,
- Sugar - 1 cup,
- Salt - 1 glass (stogrammovaya)
- Vinegar - 1 glass,
- Lean oil - 0.5 liters.
Washed blue to boil until soft.
If the match freely enters the fruit when impaling, then the blue ones are ready. They must be slightly pressed. Place on an inclined plane, cover with boards. Put a small load on top. Leave for a couple of hours.
Prepare the remaining products. Pepper wash, clean, cut into rings. Cooking tomato juice from tomatoes.
- Finished blue cut into circles. Large circles cut in half.
- Put the tomato on the stove, add salt, sugar, oil, vinegar.
- When boils, lay pepper.
- Stir, boil until the vegetables are slightly settled and become a little softer.
- Put the eggplants into the boiling mass, cook until ready for 30 minutes. Do not forget to interfere.
We put the finished vegetable mixture on sterile jars, cork, turn over, wrap heat. In a day we send for storage.
Eggplant for the winter in the tomato with garlic
I present to you one of my favorite recipes for harvesting for the winter - it is eggplant with garlic in tomato sauce. If on a shelf in the pantry there are jars with such a snack, then the unexpected arrival of guests will not take you by surprise. Such blue ones can be put on the table with fried, boiled, baked potatoes. After this dinner, guests will be satisfied.
Vegetable appetizer "Garlic"
For the preparation we take:
- 2 kilograms of eggplants,
- 1.5 kilograms of tomatoes,
- 3 heads of garlic,
- 1 sweet pepper,
- 50 grams of vegetable oil,
- 50 grams of vinegar,
- 150 grams of sugar
- 30 grams of salt.
We will start cooking with tomato sauce. We need to wash the tomatoes, cut the damaged areas, tails. Pepper wash, remove the seeds, cut into several pieces.
Ready vegetables we twist on the meat grinder. The resulting vegetable juice is poured into a large bowl. We pour sugar, salt, vegetable oil, vinegar. We put on the stove.
We cut blue big cubes. Send them to the pan, after boiling the sauce. Stew blue need 20 minutes, periodically mix, otherwise burn.
In order not to do everything in one day, you can sterilize jars the day before. Garlic eggplant in the finished form will be about 3.6 liters. Immediately after turning off the plate, spread the mixture into jars, roll up.
Looking for such products:
- 3 kg blue,
- 2kg of sweet pepper,
- 1.2 kg of tomatoes,
- 150 grams of garlic
- Dill, parsley,
- 5 pieces of hot pepper (can be more),
- 1.5 Art. spoons of salt
- 1 cup of vegetable oil,
- 1.5 cups vinegar.
Blue we cut into circles, pour salted water. We give out bitterness for about an hour. Squeeze it out. The vegetables indicated in the composition, except for blue ones, are rolled in a meat grinder, we add salt, we stir.
In a bowl with a wide bottom, pour vegetable oil, put the blue ones in rows, alternating with tomato mixture, put on the stove. From the moment of boiling we cook on very low heat for half an hour, gently stirring so that the little blue ones do not boil soft. 2 minutes before removing from the fire, pour in vinegar. We put the snack in sterile jars, roll up. We turn over upside down, we wrap, we hold before cooling.
Eggplant in Tomato Without Vinegar
Vinegar is not recommended for some people. Blanks without it are almost impossible. There is a wonderful recipe for canning eggplants in tomato without vinegar. Very cool, try it. No one will remain indifferent to such a dish.
"Blue in tomato sauce"
- 5.5 kg blue,
- 160 g onions,
- 0.8 l boiled tomato juice,
- 100 g of salt
- 110 g of sugar
- Oil for frying,
- Ground pepper black and fragrant,
- Dill, parsley.
Prepared blue cut slices, fry. Onion cut into half rings, fry.
Cooking tomato sauce. Wash tomatoes, cut into four parts, scroll through a meat grinder. Heat the resulting mass in an enamel pot, grind through a sieve, and reduce by one third.
To boil tomato add sugar, fried onions, a mixture of peppers, chopped greens. Boil a few minutes at the end of salt.
In the prepared, warm jars pour a little hot tomato sauce. Lay a layer of fried blue, pour the sauce on top. So do before filling cans. Cover them with boiled lids.
In a wide pan to lay a cloth, pour hot water, set the jars, cover with a lid. With a weak boil, sterilize half-liter jars for 50 minutes, liter one and a half hours. Then cork, turn, leave for air cooling. Store under normal conditions.
I shared some wonderful recipes for delicious eggplant preparations in a tomato. Watch the video also does not hurt. So it will be more obvious.