If you compile a list of the most popular salted blanks for the winter, the first couple of places will be taken by tomatoes and cucumbers , and on the third there will be a saute of seasonal vegetables, extinguished together and closed with or without sauce. We will devote this material to recipes of vegetable sauté with eggplant. The finished product can be served chilled or hot, as a salad or garnish, among other things, it is convenient to take a portion of canned vegetables with you.
Saute from courgettes and aubergines for the winter
Ingredients:
- eggplant - 1,8 kg;
- zucchini - 1.4 kg;
- sweet pepper - 740 g;
- carrots - 430 g;
- tomatoes - 980 g;
- a pod of hot pepper;
- salt - 5 g;
- granulated sugar - 35 g;
- a bunch of green parsley;
- vegetable oil - 240 ml.
Preparation
The most tedious in the process of preparing a saute is cleaning the vegetables, it is with it that we begin the preparation. Remove peel from eggplants and zucchini to achieve a more delicate, literally oily texture of the dish. Remove the sweet pepper from the seed box, wash and carrove carrots, and cut the tomatoes lightly, blanch in boiling water and peel them off. Combine all the ingredients of the dish together, add chopped hot pepper, and spices, and then pour in the oil and re-mix the contents of the pan. This saute from eggplants for the winter we cook without vinegar, but if you want you can add it at your discretion, but consider the natural sourness of tomatoes. Place the container over a small fire and simmer all about 50 minutes, remembering to stir a couple of times. Another bubbling saute quickly spread on sterile cans and roll.
Sautéed aubergine with mushrooms for the winter
In addition to vegetables in the honeycomb, you can include mushrooms. Mushroom pickers can wait until the season and only then start cooking, while the rest are free to cook sautés and with the most accessible mushrooms, like champignons and cherries.
Ingredients:
- eggplant - 490 g;
- sweet pepper - 310 g;
- mushrooms - 390 g;
- onion - 210 g;
- tomatoes - 330 g;
- tomato paste - 15 g.
Preparation
Before you prepare a sauté from aubergine for the winter, take care of preparing all the ingredients. Eggplant cut in half, and then divide into half rings. Remove the seed box from the sweet pepper and cut it into half rings. By analogy, do with the onion. Mushrooms can be cut arbitrarily, they will still get pretty stung, the only thing if you use forest mushrooms, then pre-cook them for at least half an hour. Tomatoes scroll through a meat grinder or chop until a uniform sauce is formed.
Spasseruyte onions and mushrooms together, add half-rings of pepper, eggplant and leave everything browned together. When vegetables barely get dark, pour tomato sauce over them and reduce the fire under the dishes. Leave the sauté for 15-20 minutes, then immediately pour it over a sterile container and roll it up.
Sautéed aubergine for winter without sterilization
For the following recipe, all you need is to thoroughly rinse the used dishes and pour hot juice on it, there is no need for sterilization either before or after laying the blank over the jars.
Ingredients:
- eggplant - 640 g;
- sweet pepper - 980 g;
- carrots - 1,2 kg;
- onion - 730 g;
- garlic - 4 teeth;
- vinegar - 15 ml;
- sprigs of thyme - 3 pcs.
Preparation
Cut the eggplant into cubes and pour into a thick-walled dish. To the eggplants, add cubes of sweet pepper and carrots, as well as thick half rings of onions. When all the vegetables have a slight blush, put a twig of thyme to them, season with all the large sea salt and leave to stew for about 45 minutes. As soon as the sauté softens, pour the vinegar and immediately distribute the workpiece by a clean container. Cover the jars with lids and leave at room temperature until completely cooled.