Traditional recipes

Canned eggplant with peppers and garlic for the winter

Canned eggplant with peppers and garlic for the winter

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It is the first recipe I post .... even if I open this site almost daily, I failed to share with you the goodies I made .... but for everything it is a start!

  • 6-7 eggplants suitable
  • 5-6 pieces of large kapia peppers (or 12 donuts)
  • 2 heads of garlic
  • eggplant frying oil
  • Brine:
  • 1/2 l of vinegar
  • 1 l apa
  • 2 tablespoons grated coarse salt
  • 3 tablespoons grated with sugar
  • a teaspoon of mustard seeds
  • a teaspoon of peppercorns
  • a few bay leaves

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Canned eggplant with peppers and garlic for winter:

Cut the eggplant into 1 cm slices, fry a little in oil and take out on a paper towel.

Prepare the brine from all the ingredients and let it boil. The peppers are cut into short strips, scalded in brine, then removed and drained in a sieve. The composition in which they boiled stops to fill the jars. Thus prepared, put the vegetables in layers in a jar: a layer of eggplant and crushed garlic, then a layer of peppers and so on until the jar is full. Then fill with brine and close well with lids.

They taste great!

Bulgur with eggplant and peppers (fasting)

• (for 6 & # 8211 8 servings)
• 250 gr. bulgur / Turkish wheat
• Arabic (larger ground
• not for salads)
• 2 medium eggplants or 1 large eggplant
• 3 red bell peppers (larger)
• 4 large tomatoes
• 2 onions
• 3- 4 cloves of garlic
• 3 tablespoons oil
• ½ green parsley link
• salt
• pepper (to taste)

Method of preparation
Wash the bulgur and put it in a bowl with cold water, keeping it soaking until we finish cooking the vegetables (about half an hour). But the longer it stays soaked, the faster it will boil. (Be careful with the bowl you put it in, because the bulgur will almost double its volume. Don't be too small.)

Clean, wash the onion, pepper and cut into cubes (not very small).

Wash, peel the tomatoes and cut into cubes (not very small).

Wash and finely chop the parsley.

Peel and chop the garlic.

Wash the eggplant and cut into cubes (including the peel). I left the eggplants behind, because they oxidize very quickly.

After all the vegetables are prepared in this way, in a larger Teflon bowl (not to stick), put the oil and onion and let it simmer for 3-4 minutes.

When the onion has softened a bit and starts to bottle, add the bell pepper, mix and let it simmer for 3-4 minutes.

When the pepper has softened a little, add the eggplant, mix and let it simmer for 3-4 minutes.-After the eggplant has softened very little, add the tomatoes and garlic, mix and leave. on the fire until the mixture starts to boil.

While the food is boiling, add the salt and water-soaked bulgur beans (they are now soft and slightly gelatinous), mix slowly and continue to simmer over low heat, stirring occasionally so that it does not stick.

Although the bulgur will boil in the sauce left by the vegetables, towards the end, when it is almost boiled, it has increased its volume and "pulled" all the liquid, it is still necessary to drip a little (not all at once) boiled water (not you need more than a glass of water) until the bulgur is well cooked.

When the bulgur is ready, the wheat is boiled, season with salt and pepper, stir, turn off the heat and sprinkle the chopped green parsley on top.

The lump is very consistent, it is served simple, warm, but it is very good and cold.

Good appetite!

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.

Tomatoes with peppers and garlic for the winter they are perfect to be used for a carp brine or sauerkraut with smoked ciolan, but also for various soups or other dishes with sauce, depending on how spicy you like the food to be.

I remembered these canned tomatoes with hot peppers and garlic for the winter, which my mother prepared when I was little, but not so small that I can't remember using these tomatoes instead of the vegetable soup at the time. which my mother asked me to add one of the small jars from the fridge to the pot, she being caught with other things around the house. The soup turned out very good, but only my parents ate it because it was too spicy for me and my brother.

When I was growing up, I appreciated the spicy taste of the food and I also prepared many years of tomatoes and peppers for winter.

I don't know why I haven't done this type of canning in recent years.

Maybe because my child prefers spicy ketchup with potatoes or sausages, not being attracted at all to carp brine or sauerkraut.

I remember that I prepared in a frosty winter, with snow up to my knees, the best bone soup. I put a few tablespoons of these tomatoes with peppers and garlic, next to the rest of the vegetables, after they have been cooked.

It was very tasty, warm and a little spicy, and this soup set the blood in motion and warmed us up quickly after a few hours of snow.

While the rest of the neighbors were watching it snow, only my brother and I and my neighbors went to play on the stairs of the block. I think I was 18-19 at the time, and this was more of a game for us. We were three girls and a boy, while my neighbors (men) were hiding behind curtains and watching us happy that they could get out of the stairs without being filled with snow. While we thought we were giving them a lesson, they were just glad to find a few suckers to do for everyone. The only person & # 8220moved & # 8221 by our gesture was the neighbor of the landing who rewarded us with a chocolate.

Tomatoes with hot peppers and garlic for the winter preserves the aroma of summer, the good taste of fleshy and ripe tomatoes. I didn't use preservatives for this recipe, so we have one 100% natural canning recipe.

Preparing this can with tomato pulp with hot peppers and garlic is simple, very easy to prepare and you can replace, depending on your tastes and future destinations, basil parsley with it if you use it in food / stews or fresh larch for soups.

I made sure that the tomatoes used were ripe, fleshy and healthy. When I started to prepare the tomatoes, I also put the jars with lids to be sterilized in the oven, I was going to bottle the tomatoes as soon as I finished their preparation. It is kept in a very cool place (cellar, cellar, pantry, even in the refrigerator in the vegetable box), without the light of day falling over the jars!

If you want to prepare other canned tomatoes, I invite you to try the recipes Tomato juice, simple ketch-up or spicy ketch-up, eggplant in tomato sauce, pumpkin in tomato sauce, but also the best spicy kapia pepper paste.

Now I leave you to see the list of ingredients and how to prepare tomatoes with peppers and garlic for the winter:


(from the indicated quantities we obtained 1 jar of 850 ml and one of 500 ml)

25 g salt for pickles

With all the ingredients at hand, I first put a pot with 3 liters of water and a teaspoon of salt to boil, then I washed the vegetables.

I cut the tomatoes in the shape of a cross.

I put them in boiling water for 2 minutes, then I took them out and put them in another pot with cold water and ice to stop the cooking process, leaving the tomatoes to keep their beautiful color.

I peeled the tomatoes and cut them, removing the stalks. I tried to gather the juice in a plate, it would be a shame to lose it.

I cut the hot peppers into slices, half of the bell pepper into cubes, the garlic into slices, then I sautéed the peppers. When they showed signs of softening (without browning) I added the garlic and left it for 30-40 seconds.

I immediately put all the tomato pulp over the peppers and garlic, I added salt for preserves (not table salt) and I mixed, then I let it boil for 2-3 minutes.

I stopped the fire, added the chopped parsley and filled the jars, then sealed them.

I arranged the jars in a pot lined with a towel, put warm water over them and put them on the fire to sterilize them.

I left them for 30 minutes from the first boil, then I took them out of the hot water and let them cool under a blanket overnight.

Tomatoes with peppers and garlic are perfect to be used in winter in food, so I hope you try them too.

I would be happy to publish pictures with the recipe prepared by you.

You can find me on Instagram. Here I post recipes in advance.

If you like to share your recipes with others, I invite you to the group I cook with friends.

Elena's kitchen

I have never made / eaten eggplant stew. I notice you left a little peel, isn't it unpleasant to taste?

Eggplant stew! Mmmmm! It was raining in my mouth!
I saw a contest for eggplant recipes, maybe you would be interested in registering your recipe, look for details read here:

That's in case you're interested, if I don't apologize for the link, I don't want to advertise, but I found the contest interesting, you don't see themed contests too often.

DiAnais doesn't hurt that rest of the shell at all. Maintain the firmness of the cubes and if they are prepared as we have shown they will be excellent. The salt removes the unpleasant taste without eggplant in the resulting liquid. By washing with cold water, the excess salt and the unpleasant taste and unpleasant taste are well cleaned.

Kadia, why bother me? I'll look and see what the contest is about. Try preparing eggplant in this way and you will be delighted by the taste of the stew.

Published by Ligia Pop

Ligia Pop is an author, nutrition consultant and raw chef. He has written 9 books so far, four of which are about a healthy diet, three about the birth and upbringing of a child, one about the practical living of a healthy life and another is a child-friendly piano method. Ligia is the host of the web shows "Ligia's Kitchen" and "De Vorbă cu Ligia" and the co-organizer of the Raw Generation conferences. See all Ligia Pop's articles

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Eggplant with bell peppers, tomatoes and garlic in oil!

A can-appetizer for the winter. Eggplant, bell peppers, tomatoes and garlic - is there a tastier combination?


-3 kg of eggplant (without tail)

-1.5 kg of bell peppers (already cleaned)


1.Wash and dry the eggplants, then remove the tail and cut them into medium-thick slices.

2. Fry the eggplant in the pan with oil until golden brown on both sides.

Advice. To speed up the process, fry the eggplant in 2 pans at a time.

3.Take a larger bowl, place layers of eggplant and season with salt. Sprinkle the eggplant with the drained juice and oil in the bowl in which you took them out.

Advice. Do not salt the eggplant before frying, as they leave juice and, during frying, sprinkle with oil.

4. Cover the eggplant with a flat plate and press lightly, then put a lid.

5. Peel a squash, grate it and squeeze the juice.

6.Cut the tomatoes into thick slices, then fry them in the pan with oil.

Advice. Fry the vegetables in a pan with high edges so that they do not splash. If it still splashes, then cover the pan for a while with a lid (not airtight), gauze or paper towel.

7. Fry the peppers until soft, and before turning off the heat, add the garlic and salt. Cook the vegetables together for a while longer.

8. Take a sterilized jar and place layers of eggplant, tomatoes and peppers with garlic. Gently stuff and repeat the layers until you fill the jar. From this amount of ingredients you get 6 jars.

9. Finally, pour the juice with oil drained from the vegetables into jars.

10.Thread the jars with sterilized lids.

Store cans in the refrigerator. Try the recipe so you can appreciate its wonderful taste!

Canned tomatoes, eggplants and peppers for the winter

Every housewife must allocate time to equip her pantry with various preserves: stews, zacusca, jams, syrups, pickles.

All these goodies are prepared with natural, seasonal ingredients, and therefore do not compare with canned food in stores.

canned tomatoes, eggplant and peppers for the winter

As long as there are tomatoes, eggplants and peppers on the market, buy and store them for the winter.

From all these vegetables can be made many delicious cans for the winter, such as the one presented below. Contains tomatoes, eggplant, bell peppers, carrots, parsley and garlic.

Meatball recipe with fasting eggplant

450 grams of ripe eggplant and drained very well of juice
100 grams of chickpea flour
three cloves of garlic
a teaspoon of salt
a quarter teaspoon of turmeric
a quarter teaspoon of ginger
a pinch of pepper
a bunch of green parsley

  • Preparation for the recipe for meatballs with fasting eggplant
  • Eggplants cooked and drained very well of juice are lightly chopped and then we add chickpea flour over them. Note: Depending on how well you drained the eggplant, you may need extra flour.
  • Add the rest of the ingredients, salt, crushed garlic, turmeric, ginger and pepper and mix.
  • Wash and chop the parsley and add it over the eggplant and chickpea composition. Mix well and then, with the help of your hands, form the meatballs.

See below how to make POST BLACKBERRY!
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Eggplant, bell peppers, tomatoes for the winter! They are so tasty!

Vegetable salad in a jar. A universal recipe, the salad can be eaten immediately or preserved for the winter. Astonish your family and friends with a new taste!


& # 8211 1 sachet of spices for skewers (30 gr)

& # 8211 2 tablespoons grated salt rock

& # 8211 2 teaspoons black pepper


1. Cut the eggplant into rounds, add 2 tablespoons of oil and mix well so that each round is greased with oil.

2. Fry the eggplant on a dry pan in a single layer until nicely browned on both sides.

3. Cut the onion in half into rounds and add it to the eggplant bowl.

4. Cut the peppers in half lengthwise, remove the seed stalk and then cut them in half transversely.

5. Fry the peppers in the pan with a little oil.

6. Cut the tomatoes into rounds and fry them on both sides on the oil pan.

7. Chop the garlic with a knife.

8. Mix black pepper with skewer seasoning, salt and sugar. Divide the mixture into 3 equal parts and add it to the eggplant and onion bowl, the tomato bowl and the bell pepper bowl.

9. After that, add the garlic and mix very well, rubbing the onion lightly, until it leaves the juice and becomes softer.

10. Pour vinegar into each bowl, dividing the amount into 3 parts, and mix.

11. Cover the dishes with plastic wrap and refrigerate for at least 7 hours to marinate the salad.

Advice. We recommend that you prepare the salad in the evening and preserve it the next day.

12. Sterilize the jars in advance and boil the lids.

13. Add the ingredients in jars, placing them in layers: eggplant, tomatoes without juice, peppers, eggplant. Then evenly distribute the remaining marinade.

14. Cover the jars with lids, place them in a saucepan with a towel at the base, pour cold water and sterilize the salad for 30 minutes, after the water boils.

15. Close the jars tightly and turn them upside down.

The vegetables are so tasty that no one can resist the temptation to taste them!

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