Eggplant in tomato for the winter - delicious recipes from around the world. Eggplant in tomato juice

Eggplant in tomato for the winter: recipes for cooking without sterilization

Perhaps this is the oldest family recipe. Preparation is done by relatives, friends, colleagues. I don't even remember who got it first.

Reference! This seaming does not contain garlic, hot pepper. Suitable for everyone who can not be spicy, or who does not like bitter. But conservation contains sweet pepper, and the combination of eggplant and pepper in a tomato is amazingly delicious.

"Vegetable Appetizer"

Products needed:

Eggplant (blue) - 2 kg;
Bulgarian sweet pepper - 2 kg;
Tomato juice - 2 liters;
Sugar - 1 cup;
Salt - 1 glass (one hundred grams);
Vinegar - 1 glass;
Lean oil - 0.5 liters.

Boil the washed blue ones until soft.

Important! Don't digest. Check with a toothpick or match. When the eggplants have changed color, wrinkled a little - it's time to check.

If the match freely enters the fruit when pricked, then the blue ones are ready. They need to be squeezed out a little. Put on an inclined plane, cover with boards. Place a small weight on top. Leave for a couple of hours.

Let's prepare the rest of the food. Pepper wash, clean, cut into rings. Tomato juice is prepared from tomatoes.

Reference! 800 g of juice comes out of 1 kg. My tomatoes, cut off the excess, twist through a meat grinder, juicer.

Ready blue cut into circles. Cut large circles in half.
We put the tomato on the stove, add salt, sugar, oil, vinegar.
When it boils, add the pepper.
Stir, cook until the vegetables slightly settle and become a little softer.
We spread eggplants in a boiling mass, cook until cooked for 30 minutes. Don't forget to stir.

Ready vegetable mix we lay out in sterile jars, cork, turn over, wrap warmly. In a day we send it to storage.

Eggplant for the winter in tomato with garlic

I present to you one of my favorite recipes for harvesting for the winter - these are eggplants with garlic in tomato sauce. If there are jars with such a snack on the shelf in the pantry, then the unexpected arrival of guests will not take you by surprise. Such little blue ones can be put on the table with fried, boiled, baked potatoes. After such a dinner, guests will be satisfied.

Vegetable appetizer "Garlic"

To prepare we take:

2 kilograms of eggplant;
1.5 kilograms of tomatoes;
3 heads of garlic;
1 Bell pepper;
50 grams of vegetable oil;
50 grams of vinegar;
150 grams of sugar;
30 grams of salt.

Let's start cooking with tomato sauce. It is necessary to wash the tomatoes, cut out damaged areas, ponytails. Wash the pepper, remove the seeds, cut into several pieces.

We twist the prepared vegetables in a meat grinder. Received vegetable juice pour into a large bowl. Pour sugar, salt, vegetable oil, vinegar. We put it on the stove.

Cut blue into large cubes. We send them to the pan, after boiling the sauce. You need to simmer the blue ones for 20 minutes, stir occasionally, otherwise they will burn.

In order not to do everything in one day, you can sterilize the jars the day before. garlic eggplant in finished form will be about 3.6 liters. Immediately after turning off the stove, put the mixture into jars, roll up.

Spicy eggplant in tomato for the winter

The next recipe is for spicy lovers. My husband absolutely loves this snack. The male half of the guests are always asked not to forget the Kobrochka. Spicy, spicy, delicious. A gourmet appetizer for any feast.

Snack "Cobra"

You need the following products:

3 kg blue;
2 kg of sweet pepper;
1.2 kg of tomatoes;
150 g of garlic;
Greens of dill, parsley;
5 items hot pepper(more possible);
1.5 st. spoons of salt;
1 glass of vegetable oil;
1.5 cups of vinegar.

We cut the blue ones into circles, pour them with salted water. Let the bitterness come out for about an hour. We squeeze. The vegetables indicated in the composition, except for the blue ones, are twisted in a meat grinder, add salt, stir.

Pour vegetable oil into a dish with a wide bottom, put the blue ones in rows, layering with tomato mixture, put on the stove. From the moment of boiling, cook over very low heat for half an hour, stirring gently so that the little blue ones do not boil. 2 minutes before removing from heat, pour in the vinegar. We put the snack in sterile jars, roll up. Turn upside down, wrap, hold until cool.

Eggplant in tomato without vinegar

Some people do not like vinegar. Preparations without it are almost impossible. There is a wonderful recipe for canning eggplant in tomato without vinegar. Very cool, try it. No one will remain indifferent to such a dish.

"Blue ones in tomato sauce"

Required products:

5.5 kg blue;
160 g of onion;
0.8 l of boiled tomato juice;
100 g of salt;
110 g of sugar;
Oil for frying;
Ground black and allspice pepper;
Dill, parsley.

Prepared blue ones cut into circles, fry. Onion cut into half rings, fry.

Preparing tomato sauce. Wash the tomatoes, cut into four parts, scroll through a meat grinder. Heat the resulting mass enamelware, grind through a sieve, boil down by one third.

Add sugar, fried onions, a mixture of peppers, chopped greens to the boiled tomato. Boil for a few minutes, salt at the end.

Advice! In the finished sauce, you can add a little chopped bell pepper. This will give new taste, pepper flavor, will increase the content of vitamins.

Pour a little hot tomato sauce into prepared, warm jars. Lay a layer of fried blue ones, pour sauce on top. Do this before filling the jars. Cover them with boiled lids.

Put a cloth napkin in a wide saucepan, pour hot water, install jars, dig a lid. With a slight boil, sterilize half a liter jars for 50 minutes, liter jars - an hour and a half. Then cork, turn over, leave to air cool. Store under normal conditions.

I shared wonderful recipes delicious preparations from eggplant in tomato. Watching the video doesn't hurt either. This will make it more visible.

Take note of these awesome recipes. Try to cook, if not all, then selectively. After tasting, eggplant in tomato will become a favorite, the best recipes for the winter in your family.

eggplant for the winter tomato juice- is one of the most good recipes for the winter with blue ones, in my opinion. Perhaps the whole secret is that all the ingredients go well with each other: tomatoes, and eggplants, and peppers, and garlic ... Or maybe it's the well-chosen spices and the proportions of vinegar, salt and sugar ... Or the cooking process is thought out so carefully, that it simply shouldn’t turn out tasteless ... I don’t know, and I won’t guess. Better yet, I’ll cook it myself and I’ll advise you to add these eggplants in tomato to your list of mandatory homemade preparations for the winter.

By the way, about the process. Don't let it scare you: in spite of a large number of components, everything is done quite simply and quickly, without any special problems. At the beginning, I was personally embarrassed by tomato juice - I know that I need to tinker with it. But, after reading the eggplant recipe for the winter in tomato juice, I realized that we are talking about fresh tomatoes twisted in a meat grinder, which in the end are tomato juice, but only with seeds. As you can imagine, cooking it in this case is not at all difficult. So I can safely recommend this recipe: everything will be simple, relatively fast and very tasty!

Ingredients:

4 kg tomato;
4 kg eggplant;
10 pieces of red bell pepper;
2 red hot peppers;
2 heads of garlic;
1 cup of sugar;
1 glass vegetable oil;
100 ml 9% vinegar;
100 g of salt.

* The weight of already prepared ingredients is indicated. From the indicated amount of ingredients, about 9 liters of canned food is obtained.

How to cook eggplant in tomato juice for the winter:

My tomatoes and cut randomly into such pieces that they pass into the hole of the meat grinder. We twist the tomato through a meat grinder.

Cut the eggplant into cubes about 2x2 cm in size.

Wash bell pepper, cut in half lengthwise, remove stem and seeds. We cut the pepper into pieces, like eggplant, approximately 2x2 cm. Wash the hot pepper, remove the stalk and finely chop, into pieces of about 3 mm.

We clean the garlic and pass it through a press.

Place the tomatoes in large saucepan with a thick bottom, in which we will cook a snack. Add salt, sugar and vegetable oil to the tomatoes. Mix, put on fire.

Bring the tomato mixture to a boil and add the eggplant and bell pepper. Stir and cook under a lid over low heat for 20 minutes until the eggplant and pepper are cooked. If you cook big portion then cook for 30-40 minutes. During this time, stir a couple of times.

Then add garlic and hot pepper, stir again and cook for 5 minutes.

Pour vinegar, keep on fire for a couple more minutes and remove from heat.

We lay out the preservation in pre-sterilized dry jars, filling them to the very top.

An eggplant appetizer in a tomato for the winter is a tasty and beloved dish by many. Tomato sauce, juice, paste or fresh tomatoes add more juiciness to blues, improve their taste and make them more long-term storage vegetables in winter time. pickled and canned vegetables served with baked fried meat, various side dishes or used in winter as an appetizing and very satisfying independent snack.

Eggplant in tomato sauce for the winter - a delicious recipe for the perfect snack

The tomato sauce makes the flavor canned eggplant very juicy and tender. Such an appetizer can be safely served with festive table as as self-dish, and in combination with meat, baked fish or as a dressing for fresh side dishes.

To prepare one standard jar (per 3 liters), take the following amount of ingredients:

fresh eggplant - 1 kg;
ripe tomatoes- 1 kg;
garlic and spices to taste;
sugar, salt, vegetable oil and vinegar.

First of all, the blue ones are washed with water, the tails are removed and cut into 4 equal parts.

Tomatoes are also washed, blanched and peeled, and then cut into quarters and sent to a blender or meat grinder. There they are ground to the state of tomato puree, so that the mass is homogeneous.

Sliced eggplants are laid out in a deep saucepan and a little water (100-150 ml) is added, they are sprinkled with salt, sugar, ground pepper and other spices at the discretion of the top.

There you can also add dried lavrushka and 1-2 tablespoons of vegetable oil. Turn on the fire and cook the blue ones for 25-30 minutes under the lid.

15 minutes after boiling, pour the resulting tomato puree into the pan, gently mix the vegetable composition, add a little vinegar, chopped garlic and simmer the remaining amount of time on a timer over low heat.

Now spread hot salad in pre-prepared and sterilized jars, tightly cover with lids, turn over and allow to cool until room temperature about a day, after which the product is completely ready for winter storage.

Salad of blue with tomatoes "you lick your fingers"

Many people love the incomparable taste of such a salad. It is easy to prepare, and in winter, it will melt the hearts of even the most demanding gourmets with its aroma.

To prepare such preservation for one liter jar, ingredients such as:

eggplants and ripe tomatoes - 3-4 pieces each;
dill or parsley - 1/4 bunch;
onion, juicy - 1 pc.;
garlic, salt and spices to taste (pepper, cloves, etc.).

Wash eggplant thoroughly cold water, then sharp knife cut off part of the skin. After they are cut into small cubes, lowered into a clean, warm water and let it brew for 20-25 minutes.

This allows you to soften the dense structure of vegetables without additional cooking and reduce bitterness. On the stove, heat a frying pan with olive or vegetable oil, add finely chopped onion there and fry it until the first crust.

As soon as the blue cubes dry out, they are also poured into the pan and fried together with the onion or separately with new oil over low heat.

Tomatoes are cut into cubes, if the structure allows, or passed through a meat grinder, after removing the skin from them. Next, the tomatoes are poured into the fried vegetables, salt, a little sugar are added, ground pepper and other spices.

A little dried cloves or coriander will not harm this dish. Spicy lovers can include cayenne pepper in the recipe, just a little, so as not to spoil the pleasant and delicate taste of the finished salad.

Stew vegetables mixed in a frying pan over low heat for 15-20 minutes. At the very end, add a little essence of table or wine (preferably the latter) vinegar.

As soon as the desired consistency of the salad is obtained, a unique aroma will appear. Everything is sorted into clean glass jars and rolled up with screw caps.

Baked vegetables in tomato sauce - a dish for real gourmets

This simple recipe will allow you to prepare delicious and juicy pickled eggplant in the filling, from which in winter you can cook fresh and fragrant caviar or chop and serve as an independent snack.

For cooking, you will need fresh blue, selected tomatoes, garlic, Bay leaf, salt and ground pepper. Additionally, other spices or herbs are used.

First of all, eggplants of the same size are selected, washed with water, then laid out on a baking sheet with olive or sunflower oil and sent to the oven for 30-50 minutes, depending on the mass of vegetables.

When the baking is over, take out the blue ones and carefully remove the skin from them. After that, the whole vegetables are placed in clean, sterile jars tightly to each other.

Finely chopped, but not chopped, garlic cloves, bay leaf and allspice are added to them (5-6 peas per liter jar).

After the tomatoes are washed, the stalk is removed, they are blanched and cut into quarters. Then pass through a meat grinder or in a food processor to obtain fragrant puree.

Pour the resulting mixture into a saucepan and cook together with salt and ground pepper for 15 minutes, so that the juice is slightly reduced. After that, eggplants in jars are poured with a hot mixture, immediately closing the containers with tight lids.

Fried eggplant in tomato - a fragrant and hearty dish for the winter

Another traditional recipe cooking delicious eggplant using tomato sauce. At the exit, they get a wonderful snack that can be served at the festive table. It goes especially well with hot meat dishes with a suitable garnish.

To prepare a snack, stock up on the following ingredients:

fresh eggplant, selected - 1 kg;
tomatoes with tender pulp, ripe - 0.5 kg;
salt, sugar, allspice;
vinegar, vegetable oil or olive oil.

First, the eggplants are washed, then they are cut into dense circles without removing the skin. You can pre-soak the slices in warm, slightly salted water for 20-30 minutes.

At this time, the tomatoes are peeled, blanched and cut into equal quarters. Next, the tomatoes are ground in a meat grinder, and the resulting puree is sent for cooking along with bay leaves, salt and ground pepper.

As soon as the blue ones are infused, they are transferred to a colander, the water is allowed to drain completely, and then the circles are laid out in a preheated pan with oil. Fry vegetables until golden brown on each side over medium heat for 10 minutes.

At the end of cooking, you can sprinkle them with a little wine or fruit vinegar.

Now the fried eggplants are placed in glass jars, the sterilization of which was carried out earlier, and pour hot tomato juice from the stove on top. Roll up lids. Winter will be decorated with another tasty and healthy seaming. Enjoy your meal!

Blue marinated with basil and garlic - a refreshing winter snack

Eggplants fermented in this way are very delicate in taste, absolutely without bitterness. And fragrant basil with garlic give them a unique flavor note.

To prepare appetizers liter jar take the following ingredients:

selected eggplants - 600 gr;
fresh basil and garlic;
cayenne pepper and other spices to taste;
salt and vinegar essence.

First of all, eggplants are thoroughly washed, then they are cut into several parts and sent to boiled salted water for 3-4 minutes. This is necessary so that excess bitterness leaves the vegetable, and they are more suitable for sourdough.

Now you can cut the blue circles or leave large slices so that the filling can fit inside, for example, from carrots with dill or fresh tomatoes. And after pouring with brine, put it under light oppression for several hours.

Regardless of the chosen method of filling, proceed to the preparation of the brine. Vinegar, salt, selected spices and a little hot pepper with lavrushka are added to a pot of water and boiled for 10-15 minutes, stirring the contents.

At the end of cooking, they are sent to the marinade fresh, chopped small pieces basil and garlic, which is first passed through a press or also cut into small, thin slices. Next, the eggplants are sorted into jars and poured with hot brine.

In this recipe for canned eggplants in tomato juice for the winter, we do not need vinegar, juice with spices will be a natural preservative. To avoid unpleasant surprises and save eggplant jars, ours needs to be boiled well. Good - this means until the foam disappears from the surface, and the juice itself thickens a little. Only then can you load chopped eggplant into it and cook for another 15 minutes until the eggplant is soft. The technology of canning without vinegar is very simple, but it requires accuracy and it will take a little more time to harvest vegetables. This recipe is primarily suitable for those who try not to add vinegar to homemade preparations.

Ingredients:

- small eggplant - 1 kg,
- juicy tomatoes - 1.5 kg (if fleshy, then take 2 kg),
- salt - to taste,
- sugar - to taste,
- vegetable oil - 4 tbsp. l,
- ground pepper or black peas - 1 tsp,
- coriander beans - 0.5 tsp (optional).

My tomatoes, pour boiling water. To steam the tomatoes faster, take a large bowl or warm them up in two passes. We keep in boiling water for 5-7 minutes, you need to warm them up well so that the skin easily lags behind the pulp.

We clean the tomatoes from the skin. We cut it in half, if there is a white strip near the stem or in the middle, cut it out.

Transfer the peeled and chopped tomatoes to a blender. Grind into a homogeneous mass, not very thick. If the tomatoes are fleshy and the tomato juice is thick, add a little water. We put the tomato juice on medium heat, cook for 5-6 minutes from the moment of boiling.

While the juice boils, chop the eggplant. We cut the small ones into circles 1.5-2 cm thick. Cut the larger eggplants into two parts along and cut into slices of the same thickness.

We put the chopped eggplants in a bowl or colander, sprinkle with coarse salt (1 tsp is enough). Stir, leave for a few minutes to drain the bitter juice from the eggplant.

Boil tomato juice over low heat until all the foam on the surface disappears. Add salt and sugar to taste.

Pour vegetable oil into boiling juice. Stir, heat for a few minutes.

As soon as the juice starts to boil again, put the eggplants into it, but not all at once, but in portions (it will be more convenient to mix them with the juice). When all the eggplants are added, cover the pan with a lid and cook over low heat for 10 minutes.

Add ground black pepper or peppercorns and coriander grains to the eggplant (optional). Cook for another five minutes. Eggplants should become soft, but not fall apart, mix them carefully.

Let's prepare the jars in advance (it's better to take jars of 0.5 liters) - warm them up in the oven, microwave or over steam. Boil the lids. Both jars and lids should be hot. We fill the jar with the boiling mass to the very top, grabbing both eggplant and tomato sauce. We immediately cork with a lid (ordinary tin for a typewriter or with a thread). Turn over, cover and leave to cool until the next day.

We transfer jars of eggplant to the pantry or to a cool basement. In winter you will excellent snack and an additive to cereals, potatoes, boiled rice, pasta. Good luck with your preparations!

We remind you of another recipe without vinegar -

Foreword

Eggplant, or as it is often called by the people, blue is a favorite of many hostesses. Its specific taste calls to create fine dining and snacks. The vegetable is especially good in winter in preparations. Eggplants in tomato have a very piquant and unique taste, the process of their preservation is simple and interesting.

Required Ingredients

Eggplant is from a noble family, so it is quite demanding in cooking. You need to know a few prerequisites before proceeding with its processing. The peel and pulp of the blue ones contain a toxic substance - solanine. It is he who gives the very bitterness that sometimes scares away novice cooks. So that it does not interfere with our friendship with eggplants, they must be cut and left for half an hour in salt water. In this way, solanine will be removed, and with it bitterness.

When choosing eggplant for preservation, be careful. It's good when you grow the crop yourself, but what if you don't? We go to the market and choose according to the advice of experts. We need only fresh fruits with a green tail. Inveterate summer residents recommend clicking on a vegetable: if the fingerprint immediately disappears, feel free to put it in your basket! If by mistake you get an old eggplant, be sure to remove the seeds from it. They can also spoil the taste of your dish.

Canned vegetables are very healthy, in winter they perfectly replenish the reserves of vitamins and minerals. This applies especially to eggplant. This vegetable cannot be eaten the way nature created it, it needs to be cooked anyway. All nutrients are perfectly preserved in blue ones even during long-term storage.

For a long time, housewives have learned how to harvest eggplant in a tomato, or, more simply, with tomatoes. Everyone knows and loves this lord: his peculiar pleasant taste makes any appetizer original. In a duet with eggplant, it turns out just an unusual union, and the combination useful substances of both becomes a storehouse of vitamins.

This dish is very loved not only in Russia. It is prepared with minor changes and additions in Georgia, Bulgaria and other countries. The recipe in tomato sauce attracts with simplicity and taste finished product. You can use such an overeating immediately after preparation or store until a winter feast.

An important point is the preparation of the sauce. Blanch the tomatoes, which must be peeled in advance. What it is? Blanching is the process of boiling vegetables passed through a meat grinder. As soon as they puffed, add sugar, salt and spices to taste.

Pour vegetable oil last, in tomato sauce it should be 10 times less than a tomato.

For example, we took them 3 kg - which means we pour 300 grams of oil. We simmer all this beauty for 30 minutes. 5 minutes before readiness, add vinegar, you can do quite a bit (not for taste, but for the sake of conservation).

While the sauce is stewing, we prepare the main character - eggplant. It needs to be cut portioned pieces. Best large, lengthwise or across - as you like! Roll the finished slices in salt and leave for half an hour. After we wash them and dry them with a napkin. We spread the beauties in a pan, where it has already warmed up a small amount of oil and fry until golden brown.

And now we will roll up in pre-washed and sterilized jars. We will do this in layers: blue ones - sauce - blue ones - sauce - and so on to the shoulders of the jar. We cover with a fur coat, it can be an old blanket, blanket or something similar. As soon as the workpiece naturally cool, move our salad to the refrigerator for storage.

It is no secret that most eggplant blanks are quite fatty, because frying in oil is included in the cooking process. Not everyone likes it. We suggest trying another recipe, it is simple and does not take much time. The salad is light, well stored, perfect as an addition to main dishes. The following ratio is calculated for 5.5-6 liters of the finished product.

We select 3 kg of eggplant, 6 carrots, 15 sweet peppers, 4 onions and 1 garlic. And now we proceed to the most important thing - preparing the sauce. For him, take tomatoes - 3 kg, twist them through a meat grinder. Pour 2 tablespoons into the finished mass. salt (it is better to take a large one), 0.5 cups of sugar, pour the same amount of vinegar. Let's not forget about refined vegetable oil - 1 cup. Mix well and boil for 10 minutes.

During this time, we clean and three on coarse grater carrot. Add it to the sauce and cook for another 15 minutes. While it is cooking, take (attention!) Unpeeled eggplants and cut them coarsely. We lay them in the total mass as soon as the carrots are cooked, and leave for another 15 minutes. While everything is stewing, we clear the seeds and cut the pepper into half rings. Again - in the pan for 15 minutes. Cooking onions: cut and also for 15 minutes to all vegetables. Crushed garlic is sent at the end of cooking for 3-4 minutes. While the mass is hot, lay it out in pre-sterilized jars. Ready!

It happens that you don’t want to cook the sauce or time is limited. No problem! Let's take an example in tomato juice. This recipe is unique in that we will bake vegetables for it. Harvesting in juice is obtained with incredible delicate taste and pronounced aroma.

To do this, select good fruit, better small, oblong shape. Wash them and send them entirely to the oven - let them bake for themselves. You will determine the degree of readiness by eye: poke with a fork, if soft, then ready. As soon as they cool down, try to remove the skin as carefully as possible. This is necessary for the aesthetics of our future dish. You are going to surprise your dear guests with it!

We put the eggplants prepared in this way in jars. But first, as usual, we must sterilize the container. At the bottom of the container, spread the garlic with cloves, bay leaf, peppercorns to taste. We put eggplants on the spices, and then we'll deal with the juice. Before pouring, it must be salted (per 1 liter - 1.5 tablespoons of salt). By the way, a purchased product is quite suitable. But if you are not sure about shop juice cook it yourself, there are many recipes on the Internet. Filled jars also need to be heated in the oven for 15 minutes for better preservation of the product.

A similar recipe for making eggplant for the winter was loved by those who need it spicier and spicier. We need the ingredients: eggplant itself (3 kg), half as many tomatoes (1.5 kg), bell peppers (1 kg), the same amount of onions. In the main composition, take chili peppers (2-3 pieces), someone puts parsley. Well, auxiliary components: refined vegetable oil 300 grams, sugar 3 tbsp. spoons, salt 2 tbsp. spoons.

The eggplant preparation sequence is the same: cut, pour cold salty water, leave for half an hour. At this time, remove the skin from the tomatoes, after scalding them. Grind (blender, meat grinder, who is used to it). Finely chop the rest of the vegetables: onion - with feathers, pepper - with straws, garlic - through a press. But we grind the hot pepper into gruel with a blender, cutting out the core in advance.

During this time, just the eggplants will be freed from bitterness, and we can take them out of saline solution blotting with a towel. We send to fry in a well-heated frying pan. Let them brown well on both sides. Put the finished circles in a handy bowl.

And in the oil in which the blue ones were fried, we send the onion. Ready - for his eggplant! In the same place we fry the pepper and send it to the onion and eggplant. Salt vegetables and mix. Purchased tomato puree add spices: sugar, salt, chili pepper. We bet on slow fire and gradually evaporate the excess liquid. At the end of the stew, you can add greens.

In clean, sterilized jars, we lay all future contents in layers. A layer of vegetables, then fill them with juice for 2 fingers, again vegetables and so on. Top should be a tomato. We cover the jars with lids (do not roll up!) And put on water bath minutes for 30-40. This is how we pasteurize jars. Only after this process we take the machine and spin it. Turn over and wrap until completely cool.

In addition to the traditional ones listed above, there are recipes for real gourmets. Eggplants prepared by preservation in adjika stand out very much in this series. This dish is different in that it contains neither vinegar nor tomato paste. Thanks to this, it retains the aroma of summer, and there are more useful substances. Another attractive nuance: to make the appetizer easier to digest, we will not fry the main component, we will immediately stew in adjika.

So, we need: 5 kg of eggplant, 3 kg of tomato, red bell pepper - 3 kg, a pound of garlic, 1 piece of hot pepper, salt, sugar, ground black pepper, bay leaf to taste, a glass of vegetable oil. We clean, cut, wash everything. While the eggplants are soaking, prepare the adjika. We twist the garlic in a meat grinder, remove it to the side to wait for its time. Then peppers and tomatoes

We put the pepper and tomatoes to cook on a slow fire and add all the spices to the adjika. Boil and stir continuously. When adjika boils, add chopped eggplant. Boil the whole mass for about half an hour on minimum heat. Then add the garlic. ready mix put into jars and sterilize for 15 minutes. Further according to the scenario: turn over, wrap, cool, put in the refrigerator.