Eggplant saute for the winter - 6 delicious recipes

Saute is an assortment of vegetables that is prepared with the addition of spices, with or without vinegar. The fragrant vegetable dish is suitable for fasting or as a side dish with meat, fish or legumes. Can be eaten cold or reheated before serving.

Delicious eggplant sauté without sterilization for the winter

Marinated eggplants with vegetables are a tasty and interesting dish that can be served in winter not only for lunch or dinner, but also as an appetizer for a festive table. For cooking, it is better to choose dense and ripe, but not wrinkled vegetables, so that the pieces in the sauté keep their shape and texture.

Cooking time: 35 min.

Cooking time: 20 min.

Servings - 2

• 
  Cut the washed eggplants into medium-sized cubes, carrots and onions into large strips.
• 
  In a saucepan with butter, brown the eggplant slices, and then prepare the onion and carrot frying.
• 
  Grind the bell peppers to make large straws, and remove the stalk from the tomatoes and cut them into slices.
• 
  Mix all the prepared vegetables in a saucepan, sprinkle with salt and granulated sugar, cook under a lid at minimum heat for 12-15 minutes. A minute before the end of cooking, put chopped herbs and garlic in a saute, add vinegar.
• 
  Put the hot saute in sterilized jars and close tightly. After complete cooling, the workpieces can be transferred to a place where they are kept cool and out of direct sunlight.

Eggplant saute without vinegar in jars for the winter

Blanks for the winter can be prepared without vinegar, but then instead of it you need to add ingredients containing natural substances that prevent the growth of bacteria, for example, garlic or hot peppers, and thoroughly heat all products.

Cooking time: 1 hour 15 minutes.

Cooking time: 20 min.

Servings - 6.

Ingredients:

• Eggplant - 2 kg
• Sweet pepper - 6 pcs.
• Carrots - 6 pcs.
• Tomato - 1 kg
• Hot pepper - 1 pc.
• Granulated sugar - 1/3 tbsp.
• Salt - 2.5 tablespoons
• 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 rest of the vegetables can be chopped into strips or cubes, hot peppers and parsley, chopped with a knife.
3. Place the chopped tomatoes in a separate bowl, sprinkle with salt and sugar and let it brew for 10 minutes.
4. Pour oil into a deep heat-resistant container, transfer the tomatoes, other vegetables, hot peppers and herbs that have let juice. Simmer sauté, covered for about 45 minutes, and add crushed garlic 5 minutes before the dish is ready.
5. Fold hot saute in sterilized jars of suitable size and seal. You can store the workpiece in the cold for up to a year.

How to cook eggplant sauté for the winter in Georgian?

Eggplants are a popular ingredient in Georgian dishes, and Georgian residents must 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:

• Eggplant - 1 kg
• Zucchini - 1 pc.
• Sweet pepper - 5 pcs.
• Carrots - 2 pcs.
• Bulb onions - 4 pcs.
• Garlic - 8 tooth.
• Tomato - 1 kg
• Hot pepper - 1 pc.
• Vegetable oil - 150 ml
• Greens (dill, parsley, cilantro) - 1 bunch.
• Salt - 2 tablespoons
• 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 the bitterness for 15 minutes, and then fry until golden brown in small portions and put in another container on paper napkins to remove excess fat.
2. Young zucchini can be cut into small cubes along with the skin and also fried, and then transferred to the eggplant.
3. Sweet peppers, better than several colors, but always of bright colors, get rid of seeds and internal partitions and cut into half rings. Then again fry in oil, as it happened with eggplants and zucchini.
4. Cut the onion and carrots into small cubes and sauté in oil.
5. Put all the thermally processed ingredients in one heat-resistant dish, add finely chopped hot peppers there, from which you first need to remove the seeds so that the dish is not too hot.
6. Put the tomatoes, chopped with 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 a vegetable sauté. Cook for about 40 minutes more, stirring several times.
7. 5 minutes before the dish is completely cooked, add chopped garlic to the vegetables.
8. Transfer the sausage to sterilized jars and seal them hot. Bon Appetit!

Incredibly delicious eggplant sauté with tomato paste for the winter

The tomatoes in this recipe are replaced with a ready-made tomato paste, which already contains preservatives and seasonings to add flavor and richness to the sauté.

Cooking time: 1 hour 35 minutes.

Cooking time: 20 min.

Servings - 4.

Ingredients:

• Eggplant - 2 kg
• Tomato paste - 0.5 l
• Sweet pepper - 1 kg
• Onions - 0.4 kg
• Carrots - 3 pcs.
• Garlic - 5 teeth
• Parsley - 1 bunch.
• Vegetable oil - 200 ml
• Granulated sugar - 100 gr.
• Salt - 2 tablespoons

Cooking process:

1. We cut the washed eggplants lengthwise, in rather thin plates and put in salted water to remove the bitterness, for 30 minutes.
2. Cut the pepper into cubes, finely grate the carrots.
3. We put the vegetables in a saucepan or other heat-resistant dish, 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 over, put finely chopped garlic and parsley in a saucer.
5. Divide the sauté into sterilized jars and seal. Enjoy!

A simple and delicious recipe for eggplant saute with vinegar

A classic recipe for saute with eggplant for the winter, in the preparation process of which vinegar is used. Vegetables are soaked in marinade, remain tender and crispy, and store very well in a cool place.

Cooking time: 1 hour 35 minutes.

Cooking time: 20 min.

Servings - 4.

Ingredients:

• Eggplant - 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 tablespoons
• Salt - 1.5 tablespoons

Cooking process:

1. Cut the eggplants, washed and dried, into large cubes.
2. Peel the onions and carrots, chop into small cubes and add to the saucepan where the eggplants have already been placed.
3. We remove the pepper from seeds and internal partitions, chop it with a medium cube 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 workpiece does not turn out too hot, and then chop it very finely. Press the garlic, passing through a press, or cut into small pieces.
5. Add water, oil, vinegar, sugar and salt to the vegetables, mix the contents of the pan and cook with medium heat for about 40 minutes.After that, lay out in sterilized jars and close tightly. Saute is ready!

How to prepare eggplant sauté for the winter using a multicooker?

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

Cooking time: 1 hour 10 minutes.

Cooking time: 20 min.

Servings - 3.

Ingredients:

• Eggplant - 3 pcs.
• Zucchini - 3 pcs.
• Sweet pepper - 3 pcs.
• Tomato - 6 pcs.
• Bulb onions - 1 pc.
• Table vinegar 9% - 2 tablespoons
• Granulated sugar to taste.
• Salt to taste.
• Vegetable oil - for frying.
• Garlic - 3 teeth.
• Ground black pepper - to taste.

Cooking process:

1. Chop the tomatoes in a blender or food processor, put the tomato mass in 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 skins, peppers and onions are 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 over, add vinegar to the bowl and adjust the taste of the dish again.
5. At the end of cooking, you need to put crushed or finely chopped garlic in a honeycomb, mix and spread the workpiece hot in sterilized jars, seal tightly and store in the cold.