Source: Azurita, AdobeStock Delicious eggplant sauté for winter will surely surprise your whole family. It should be cooked in a cauldron, sauté pan, or deep skillet. We have carefully studied this topic and collected 20 of the most interesting recipes!
1. Classic Eggplant Sauté
Source: ok.ruYou might need a little more spices, sugar, or salt to your taste.
You will need: 3 kg eggplants, 1 kg tomatoes, 1 kg bell peppers, half a head of garlic, 400 g onions, 2 bay leaves, 10 black peppercorns, 150 ml vegetable oil, 100 ml vinegar, 100 g sugar, 110 g salt.
Preparation: Dice eggplants, tomatoes, peeled onions, and bell peppers. Sauté onions in oil until translucent. Add carrots, black pepper, bay leaf, and cook for 8-10 minutes. Add eggplants, tomatoes, and bell peppers. Simmer for 10 minutes, stirring occasionally. Add sugar, salt, minced garlic, and cook for another 10 minutes. Pour in vinegar, stir, and distribute into jars. Seal the sauté, turn upside down, and wrap in a thick towel.
2. Eggplant Sauté with Citric Acid for Winter
Source: pulse.mail.ruCitric acid gives the sauté a delicate sourness and acts as a preservative.
You will need: 2 kg eggplants, 1 kg tomatoes, 1 kg bell peppers, 500 g onions, 100 ml vegetable oil, 1 tsp citric acid, 50 g sugar, 100 g salt.
Preparation: Dice and soak eggplants for 20 minutes in salted water. Sauté chopped onions in oil for 2-3 minutes, add diced bell peppers and cook for another 5 minutes. Add tomatoes, eggplants, sugar, salt, and citric acid. Simmer for 20 minutes over medium heat, stirring occasionally. Transfer the sauté to sterilized jars, seal, and leave in a warm place for 24 hours.
3. Spicy Eggplant, Bell Pepper, and Hot Pepper Sauté
Source: tasteatlas.comSauté vegetables over medium heat, and simmer all together over low heat.
You will need: 3 kg eggplants, 1 kg bell peppers, 400 g onions, 2 hot pepper pods, 0.5 tsp coriander seeds, 0.5 tsp ground paprika, 4 allspice berries, 90 ml vinegar, 150 ml vegetable oil, 4 tbsp sugar, 3 tbsp salt.
Preparation: Dice eggplants, hot peppers, peeled onions, and bell peppers. Sauté onions in oil until translucent, add bell peppers and spices, and continue sautéing for 10-12 minutes, stirring frequently. Add eggplants, salt, sugar, and cook for another 10 minutes. Separately sauté hot peppers in oil and then add them to the cauldron with the vegetables. Simmer the sauté for another 10 minutes, pour in vinegar, and seal in sterilized jars.
4. Vegetable Sauté with Eggplant, Bell Pepper, and Carrots for Winter
Source: milalink.ruThe finished sauté will look even more beautiful if you use bell peppers of different colors.
You will need: 3 kg eggplants, 1 kg bell peppers, 500 g carrots, 4 medium onions, 100 g tomato paste, 100 ml vinegar, 150 ml vegetable oil, 120 g sugar, 100 g salt, 200 ml water.
Preparation: Dice eggplants, peeled onions, and bell peppers. Grate carrots on a coarse grater. Sauté onions with carrots in oil for 3-5 minutes. Separately sauté bell peppers for 10 minutes. Combine both preparations in a deep cauldron, add eggplants and tomato paste mixed with water. Add sugar, salt, and simmer for 15 minutes. Pour in vinegar, distribute the sauté into jars, and seal.
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5. Eggplant, Zucchini, and Bell Pepper Sauté for Winter
Source: lobsterhouse.ruA sauté recipe without tomatoes or other tomato additives!
You will need: 1 kg eggplants, 1 kg zucchini, 1 kg bell peppers, 300 g onions, 0.5 tsp coriander seeds, 0.5 tsp ground black pepper, 0.5 tsp ground thyme, 80 ml apple cider vinegar, 150 ml vegetable oil, 100 g sugar, 80 g salt.
Preparation: Dice eggplants, zucchini, peeled onions, and bell peppers. Lightly sauté all vegetables separately in oil, then combine. Add spices, sugar, and salt. Distribute into jars, sterilize for 15 minutes, pour in vinegar, and seal the sauté for winter.
6. Eggplant Sauté without Vinegar
Source: povar.ruDuring sterilization, cover the jars with lids.
You will need: 2 kg eggplants, 500 g bell peppers, 500 g tomatoes, 4 medium onions, 5 cloves garlic, 0.5 tsp ground black pepper, 0.5 tsp ground coriander, 3 bay leaves, 120 ml vegetable oil, 120 g sugar, 2.5 tbsp salt.
Preparation: Dice eggplants, soak for 20 minutes in salted water, drain in a colander, then pat dry with a paper towel. Sauté chopped onions in oil until translucent, add diced bell peppers and cook for another 10 minutes. Separately sauté tomatoes with garlic and add them to the rest of the vegetables. Add eggplants, spices, sugar, and salt. Simmer the sauté for another 5 minutes, distribute into jars, sterilize for 15 minutes, and seal.
7. Sweet Eggplant, Bell Pepper, Carrot, and Onion Sauté
Source: pinterest.comThe preparation will be more tender if you peel the eggplants.
You will need: 1 kg eggplants, 1 kg bell peppers, 500 g carrots, 500 g onions, 4 cloves garlic, 2 bay leaves, 3 allspice berries, 6 black peppercorns, 4 tbsp wine vinegar, 120 ml vegetable oil, 160 g sugar, 90 g salt, 250 ml water.
Preparation: Prepare and cut vegetables into roughly equal-sized pieces. Sauté onions in oil until translucent, add carrots, spices, and half the sugar. Cook for 5-7 minutes, stirring frequently. Separately sauté bell peppers for 7-10 minutes, and also eggplants separately. Combine everything in a deep cauldron, add garlic pressed through a press, and water mixed with salt and the remaining sugar. Simmer for 15 minutes, pour in vinegar, and immediately remove from heat. Fill sterilized jars with the hot sauté and seal.
8. Eggplant Sauté with Soy Sauce for Winter
Source: zdorovogotovim.ruOriginal sauté with Asian cuisine notes!
You will need: 3 kg eggplants, 100 g celery stalks, 2 hot pepper pods, 1/2 head garlic, 50 ml soy sauce, 200 ml vegetable oil, 120 ml vinegar, 1 tsp ground coriander, 1 tsp khmeli-suneli, 140 g granulated sugar, 90 g salt.
Preparation: Dice eggplants and sauté in oil until golden brown. Add chopped celery stalks, hot peppers, and garlic. Add spices, salt, sugar, and soy sauce. Simmer everything together for 10 minutes, pour in vinegar, and seal.
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9. Eggplant, Pumpkin, Onion, and Garlic Sauté for Winter
Source: pinterest.comStir vegetables carefully, otherwise they will turn into mush.
You will need: 2 kg eggplants, 500 g pumpkin pulp, 4 medium onions, 100 g garlic, 100 g tomato paste, 150 ml vegetable oil, 1/2 cup vinegar, 4 tbsp sugar, 60 g salt, 250 ml water.
Preparation: Chop onions and sauté in oil until translucent. Separately sauté pumpkin for 12 minutes. Combine everything in a deep cauldron, add diced eggplants and simmer for 10 minutes. Add garlic pressed through a press, sugar, salt, and water mixed with tomato paste. Cook the sauté for another 10 minutes, stirring gently. Pour in vinegar, distribute into jars, and seal.
10. Eggplant Sauté with Tomatoes, Carrots, and Apples for Winter
Source: mimiecards.comApples will add a slight sourness and delicate aroma to the preparation.
You will need: 2 kg eggplants, 2 kg tomatoes, 500 g apples, 500 g carrots, 500 g onions, 120 g garlic, 5 allspice berries, 10 black peppercorns, 120 ml vinegar, 1/2 cup vegetable oil, 180 g sugar, 120 g salt.
Preparation: Prepare and cut vegetables and apples. Sauté onions and carrots in oil for 5-7 minutes. Add tomatoes, garlic, spices, and cook for another 10 minutes. Add eggplants, apples, sugar, salt, and simmer for 15 minutes. Add vinegar and remove from heat after 1 minute. Distribute the hot sauté into jars, seal, and wrap in a warm blanket.
11. Eggplant, Zucchini, Carrot, and Hot Pepper Sauté for Winter
Source: ecopeak.ruSauté was first prepared in France.
You will need: 2 kg eggplants, 1 kg zucchini, 800 g carrots, 300 g hot peppers, 300 g onions, 100 g garlic, 1 tsp ground paprika, 1 tsp ground coriander, 2 bay leaves, 180 ml vegetable oil, 100 ml vinegar, 150 g granulated sugar, 100 g salt.
Preparation: Dice eggplants and soak for 20 minutes in salted water. Separately sauté onions with carrots, zucchini, and hot peppers with garlic. Combine everything, add eggplants, spices, sugar, and salt. Simmer the sauté for another 10 minutes, pour in vinegar, and seal.
12. Tender Eggplant and Tomato Sauté for Winter
Source: volgastory.ruChefs recommend cutting vegetables into cubes of approximately 1.5-2 cm.
You will need: 2 kg eggplants, 2 kg tomatoes, 500 g onions, 1 tsp ground paprika, 0.5 tsp ground nutmeg, 0.5 tsp ground black pepper, 100 ml vegetable oil, 120 g sugar, 90 g salt.
Preparation: Dice eggplants, cover with salted water for 20 minutes, then drain in a colander, rinse, and pat dry with a paper towel. Peel and dice tomatoes. Chop peeled onions and sauté in oil until translucent. Add spices and sugar, and simmer for 2-3 minutes. Add tomatoes with eggplants and cook everything together over medium heat for 15 minutes. Pour in vinegar and remove from heat after 1 minute. Distribute the sauté into sterilized jars and seal.
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13. Eggplant, Potato, Tomato, and Zucchini Sauté
Source: botanichka.ruAll vegetables for the sauté should be fresh, juicy, and undamaged.
You will need: 1 kg eggplants, 1 kg potatoes, 1 kg zucchini, 500 g tomatoes, 300 g carrots, 300 g onions, 1 head garlic, half a bunch of any herbs, 1 tsp ground black pepper, 1 tsp khmeli-suneli, 0.5 tsp ground cardamom, 200 ml vegetable oil, 100 ml vinegar, 3 tbsp salt.
Preparation: Prepare and cut all vegetables. Sauté onions in oil for 3 minutes, add carrots, spices, and cook for another 5 minutes. Lightly sauté eggplants in a separate pan. Combine both preparations, add salt, potatoes, tomatoes, zucchini, minced garlic, and herbs. Simmer for 5 minutes, distribute into jars, and sterilize them for 15 minutes. Distribute vinegar evenly, seal the sauté, and leave in a warm place for 24 hours.
14. Eggplant Sauté with Mushrooms, Tomatoes, and Onions
Source: pinterest.comYou can use any mushrooms you prefer.
You will need: 1.5 kg eggplants, 500 g mushrooms, 500 g tomatoes, 500 g onions, 1 tsp ground black pepper, 0.5 tsp ground paprika, 160 ml vegetable oil, 80 ml vinegar, 4 tbsp sugar, 2.5 tbsp salt.
Preparation: Dice eggplants, mushrooms, tomatoes, and peeled onions. Lightly sauté everything separately. Combine the preparations in a deep pot, add spices, sugar, and salt. Simmer for 10 minutes and add vinegar. Distribute the sauté into jars, seal, and turn upside down.
15. Eggplant, Pumpkin, Bell Pepper Sauté with Nuts and Garlic
Source: hi-chef.ruThis type of canning can be prepared no earlier than mid-October.
You will need: 1 kg eggplants, 500 g pumpkin pulp, 500 g bell peppers, 250 g walnuts, 150 g garlic, 3 medium onions, 20 g any herbs, 120 ml vegetable oil, 80 ml vinegar, 2 tbsp salt.
Preparation: Dice eggplants, pumpkin, herbs, peeled onions, and garlic. Sauté onions in oil for 3-5 minutes, add pumpkin and bell peppers, then after 10 minutes add eggplants and simmer for another 15 minutes. Add salt, herbs, garlic, chopped nuts, and cook the sauté for another 10 minutes over low heat. Pour in vinegar, distribute into sterilized jars, and seal.
16. Eggplant, Bell Pepper, Tomato, and Zucchini Sauté for Winter
Source: vkusnahka.ruLovers of spicy preparations can add a little more hot pepper.
You will need: 2 kg eggplants, 1 kg bell peppers, 1 kg tomatoes, 500 g zucchini, 300 g carrots, 300 g onions, 4 bay leaves, 10 black peppercorns, 0.5 tsp coriander seeds, 200 ml vegetable oil, 1/2 cup apple cider vinegar, 100 g sugar, 130 g salt.
Preparation: Prepare and cut all vegetables. Sauté onions with carrots for 3-5 minutes, add zucchini and spices, and cook until excess moisture evaporates. Separately sauté bell peppers. Combine the preparations in a deep cauldron, add eggplants, tomatoes, sugar, and salt. Simmer for 15 minutes, pour in vinegar, and stir gently. Distribute the sauté into jars and seal.
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17. Vegetable Sauté with Nuts and Garlic for Winter
Source: mirtesen.ruIf you don't have walnuts, use any other nuts.
You will need: 1 kg eggplants, 1 kg tomatoes, 1 kg carrots, 500 g onions, 300 g walnuts, 150 g garlic, 1 tsp ground black pepper, 1 tsp ground paprika, 0.5 tsp coriander seeds, 120 ml vegetable oil, 100 ml vinegar, 3 tbsp salt.
Preparation: Prepare and cut vegetables. Dry nuts for a few minutes in a pan and grind in a blender. Sauté onions, carrots, and eggplants separately and combine. Add nuts, tomatoes, spices, salt, and garlic pressed through a press. Cover the sauté and simmer for 15 minutes. Pour in vinegar, distribute into sterilized jars, and seal.
18. Spicy Eggplant, Celery, and Tomato Sauté
Source: rusyoga.ruYou can easily include this preparation in your Lenten menu!
You will need: 3 kg eggplants, 500 g celery stalks, 1 kg tomatoes, 0.5 tsp red pepper flakes, 3 bay leaves, 120 g tomato paste, 160 g sugar, 100 g salt, 1 cup water.
Preparation: Dice eggplants and cover with salted water for 20 minutes. Chop and lightly sauté celery in oil, add diced tomatoes and eggplants, and simmer for 10 minutes, stirring gently. Mix water, sugar, salt, and tomato paste, pour into the pot with the rest of the vegetables and simmer for another 10 minutes. Add vinegar, distribute the sauté into jars, and seal.
19. Eggplant Sauté with Beans for Winter
Source: davydverse.fandom.comDelicious and very hearty. Simply divine!
You will need: 1 kg eggplants, 1 kg zucchini, 500 g bell peppers, 500 g tomatoes, 200 g dry beans, 100 ml vegetable oil, 100 ml vinegar, 80 g salt, 1 liter water.
Preparation: Soak beans for 2 hours, drain in a colander, and rinse. Add them to a pot with fresh water and boil for 30 minutes. Prepare vegetables, dice, and lightly sauté separately in oil. Combine everything in a deep cauldron, add beans, salt, and simmer the sauté for 20 minutes. Pour in vinegar, transfer to clean dry jars, and seal.
20. Eggplant Sauté in a Multicooker for Winter
Source: galakulinar23.blogspot.comThe amount of sugar depends on the taste of the tomatoes.
You will need: 1 kg eggplants, 500 g tomatoes, 500 g bell peppers, 500 g onions, 50 g garlic, 3 black peppercorns, 40 ml vegetable oil, 0.5 tsp citric acid, 3 tbsp sugar, 2 tbsp salt.
Preparation: Prepare and cut vegetables. Activate the "Fry" mode, pour in oil, and sauté onions until translucent. Add bell peppers and cook for 10 minutes. Add tomatoes, garlic, black pepper, sugar, and salt. Simmer for 5 minutes, add eggplants and citric acid. Close the lid, turn on the "Stew" program, and cook for another 40 minutes. Distribute the finished sauté into sterilized jars, seal, and wrap in a warm blanket for 24 hours.