No-Cook-Canning Eggplant with Tomatoes and Bell Pepper for Winter
A perfect preserve — great as a side, a snack, or an add-in for all kinds of dishes! This recipe for eggplant with tomatoes and pepper, put up for winter without a separate sterilizing step, will surprise you with how good it tastes and is sure to be a hit!
Cooking method
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Step 1:
Want a quick, easy way to put up eggplant with tomatoes and peppers for winter — no sterilizing — that's sure to please? Start by gathering the vegetables and seasonings for this eggplant, bell pepper, tomato, and garlic preserve.
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Step 2:
Take a large bowl and cut 1.5 kilograms of ripe tomatoes into rough medium wedges, washing them and removing the stems first.
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Step 3:
Run the chopped tomatoes through a meat grinder with a coarse plate into a large enamel basin, adding the 7 cloves of garlic and the chili pepper as you go.
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Step 4:
Set the basin of ground tomatoes on the stove, then add 100 grams of sugar, 1 tablespoon of coarse salt, and 100 ml of vegetable oil, and stir everything together.
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Step 5:
Cover the basin and bring the tomatoes to a boil over high heat.
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Step 6:
Cut 750 grams of bell pepper and 750 grams of eggplant into small, roughly even pieces.
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Step 7:
Once the tomatoes come to a boil, turn the heat to medium and keep cooking them for about 10 minutes.
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Step 8:
Add the chopped eggplant and bell pepper to the basin and mix everything together well.
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Step 9:
Cover the basin and bring it to a boil, then lower the heat to its minimum and cook the vegetables about 15 minutes, stirring now and then.
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Step 10:
Add 1 teaspoon of citric acid (or substitute 1 teaspoon of vinegar essence), mix everything well, cover, and cook the vegetables 5 more minutes.
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Step 11:
Spoon the hot mixture into clean, sterilized jars, packing it right to the top.
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Step 12:
Seal the jars tightly with new sterilized lids.
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Step 13:
Turn the jars upside down to check that they don't leak, then cover them with a warm blanket until completely cool.
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Step 14:
Cook together, cook simply, cook the tastiest dishes at home from everyday ingredients with our recipes. Enjoy!
- For tips on how many jars you'll need, why jars sometimes blow their seals and how to prevent it, plus other tricks, read up on the basics of home canning.
- Since everyone's tolerance for salt, sweet, bitter, sharp, sour, and heat is different, always add seasonings to your own taste. If you're using a spice for the first time, keep in mind that some are especially easy to overdo (chili pepper, for one).
- Here's a quick, easy recipe for eggplant-and-tomato relish put up for winter without sterilizing — it'll bring a taste of warm summer to the cold months and works as a perfect add-in for all kinds of dishes. Be sure to make a batch of this light, vitamin-rich snack from wholesome eggplant with juicy tomatoes, bell pepper, and garlic for the winter ahead — you won't regret it. Enjoy!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Citric acid - 0 kcal/100g
- Salt - 0 kcal/100g
- Chili pepper - 40 kcal/100g
