Eggplant in Tomato Sauce for the Winter

An unusual eggplant recipe — and seriously tasty. Canning eggplant for the winter is a tradition at our house. We're always trying out different recipes, each one delicious, and this one was no exception. Serve these eggplants alongside meat or any kind of side dish!

Treats from Olya

Recipe author

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Composition / ingredients

Servings:

Eggplant

Tomatoes

Bell pepper

1.5

Hot chili peppers

Garlic (4 heads)

100

Vegetable oil

200

Sugar

200

Salt (heaping)

Vinegar (9%)

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 25 % 3 g

Carbohydrates 67 % 8 g

59 kcal

GI: 63 / 0 / 38

Cooking method

Step 1:

If your eggplant tastes bitter, sprinkle it with salt, let it sit for about 20 minutes, then rinse and pat dry before using. Honestly, I stopped doing this a long time ago — modern eggplant varieties have almost no bitterness, so I don't soak them at all.
Step 2:

Cut the eggplant into strips — not too thin.
Step 3:

I use plum (Roma) tomatoes here, since they cook down into a great sauce.
Step 4:

Stir the salt and sugar into the tomato purée.
Step 5:

Once the tomatoes come to a boil, add the eggplant.
Step 6:

Next, stir in the chopped bell pepper.
Step 7:

Mince the garlic and hot peppers. You can dial the heat up or down to taste.
Step 8:

Add the garlic about 5 minutes before the eggplant is done and stir it in.
Step 9:

Spoon the finished mixture into jars, seal, turn upside down, and wrap them up to cool.

Here's the full method: you'll need eggplant, tomatoes, and bell peppers. Start by prepping everything — wash and dry the vegetables. Cut the tomatoes into chunks and run them through a meat grinder or blender, then bring the purée to a boil with the salt and sugar. Meanwhile, trim the stem ends from the eggplant and cut it into medium cubes. Seed the bell peppers and slice them into strips. Gradually add the eggplant to the boiling tomato purée and let it return to a boil. Once it does, add the bell pepper, pour in the vegetable oil, stir, and simmer for 30–45 minutes over medium heat, stirring 2–3 times along the way. Mince the garlic and hot peppers in a blender or however you like. Five minutes before the end, stir them in and cook for 3 more minutes. Add the 9% vinegar, stir, and turn off the heat. Ladle the still-hot relish into sterilized jars, seal, turn upside down, wrap them up, and let cool completely. This eggplant relish goes with just about anything — even people who never cared for eggplant tend to love it. Enjoy!
Everyone's threshold for salty, sweet, bitter, spicy, sour, and hot is different, so always adjust the spices and seasonings to your own taste. If you're using a seasoning for the first time, keep in mind that some are easy to overdo (chili pepper, for one).
To keep jams from souring and jars from popping their lids, brush up on the basic rules and tips for home canning.