Recipes for canning zucchini and eggplant for the winter. Eggplant and zucchini preparations for the winter - golden recipes with photos

Autumn is the time to prepare the harvest for the winter. There are many ways to preserve fruits and vegetables: drying, freezing, canning, pickling, pickling and much more. Next we will talk about which recipes are best suited for canning zucchini and eggplant for the winter.

To make canned vegetables tasty, there are some cooking features that must be observed:

• Zucchini is a fresh vegetable that thrives when mixed with other vegetables and herbs. Bell peppers, eggplants, carrots, tomatoes, celery, garlic, chili peppers, horseradish, and sour fruits are suitable.
• For caviar you should use white zucchini, and for salads and appetizers - zucchini. They are more dense and will not fall apart during processing.

• Due to the composition of zucchini, it can only be pickled; it cannot be fermented or salted. For marinade, it is better to use table vinegar or citric acid. Grape or apple cider vinegar and sour berry juice are also suitable.
• It is better to cut eggplants with a ceramic knife.
• To get rid of bitterness, you need to make a couple of small holes in the eggplants (you can pierce them with a fork) and sprinkle this place with salt. Let the vegetables sit, then rinse them.
• To prevent the flesh from darkening, place the eggplants in ice water.
• To preserve their shape, do not remove the peel from the blue ones.
• For caviar, it is recommended to chop the eggplants with a knife rather than a blender.

How to choose and prepare the main ingredients correctly

It is important to choose the right vegetables to make the preparation tasty. When choosing zucchini, you need to start from what you plan to cook. For appetizers or salads, as well as other dishes where the integrity of the pieces is important, it is better to choose young specimens with thin skin and rudiments of seeds. For caviar, on the contrary, you need mature zucchini.

Blue eggplants should be chosen as elastic, with smooth skin, ideally small round in shape with a green, not dry stalk. There should be no voids or seeds. Do not use wrinkled or withered vegetables. Eggplants should not be eaten raw. The vegetable must undergo heat treatment either before preservation or before consumption.

Methods for preparing zucchini and eggplant

There are many delicious dishes made from zucchini and blueberries. Below are the basic recipes for winter snacks.

Simple recipe

Ingredients:

• zucchini and eggplant 1 kg each;
• red tomato 0.2 kg;
• carrots 0.3 kg;
• onion 0.3 kg;
• bell pepper 200 g;
• sunflower oil;
• classic salt 3 tbsp. l.;
• sugar 3 tbsp. l.;
• vinegar 9% 3 tbsp. l.;
• peppercorns;
• garlic;
• Bay leaf.

Preparation:

• Rinse the vegetables.
• Peel carrots, zucchini and onions. Remove the seed box from the pepper.
• Chop the eggplants and zucchini (the eggplants are finer), grate the carrots, chop the peppers into strips, and chop the onions and tomatoes into half rings.

• Place assorted vegetables in a saucepan with heated oil.
• Add salt. Add sugar, pepper, garlic and bay leaf, simmer covered for 60 minutes, stirring occasionally.
• 5 minutes before the end, add vinegar and stir.
• Distribute the salad into the container, close it, put it on the lids and wrap it in something warm. When the jars have cooled, they can be stored.

With mushrooms

Another option for a delicious snack that can be prepared for the winter is zucchini salad with mushrooms.

Ingredients:

• zucchini 3 kg;
• onion 500 g;
• champignons 1 kg;
• tomatoes 1 kg;
• dill 1 bunch;
• sunflower oil;
• salt 2 tbsp. l.;
• pepper to taste;
• vinegar 200 ml.

Preparation:

1. Rinse the vegetables.
2. Peel the onions and zucchini.
3. Cut the zucchini into circles, the onion into half rings, the tomatoes into slices, and finely chop the greens.
4. Fry the zucchini in a frying pan in hot oil.
5. In another frying pan, fry the mushrooms.
6. Next, combine both components and simmer over low heat for a quarter of an hour.
7. Add onions, tomatoes and herbs. Pour in vinegar, add salt and spices and simmer until done.
8. Distribute the salad into jars and sterilize.

How and for how long are blanks stored?

To keep vegetable preparations longer, it is recommended to sterilize the jars. After the snack has been distributed into the jars, they must be hermetically sealed with sterilized lids, turned upside down, wrapped and left to cool for at least a day. And only after that they can be stored in the basement, refrigerator or other cool place.

You can leave pickled vegetables at room temperature, but then they need to be consumed no later than 4-5 months from the moment of twisting.

If you plan to store the product in an apartment, you should leave it in the cold for at least the first 2-3 weeks - this way the dish will absorb all the aroma of the spices and become as tasty as possible.

Ingredients:

- zucchini – 300 gr.;
- eggplants – 300 gr.;
- carrots – 150 gr.;
- onion – 100 gr.;
- sweet pepper – 150 gr.;
- tomatoes – 400 gr.;
- sugar – 1 tbsp. l.;
- salt - to taste;
- vinegar 9% - 1.5 tbsp. l.;
- vegetable oil – 4 tbsp. l.;
- garlic – 3-4 large cloves;
- ground chili pepper – 1/3 tsp;
- ground black pepper – 0.5 tsp.



We peel the zucchini and do not cut it off the eggplants. Cut the zucchini into small cubes. Cut the eggplants into segments or medium cubes (they boil soft during the stewing process).

Remove the skin from the tomatoes by scalding the tomatoes with boiling water and then cooling under cold water. Cut half into medium-sized pieces. Grind the rest in a blender into puree. Cut the sweet pepper into strips.

Shred the carrots using a Korean or regular coarse grater. Cut the onion into half rings.

First, place the zucchini in well-heated oil and fry lightly, without browning.

Add the eggplants, followed by the sweet peppers. Mix the vegetables with the oil and leave to simmer for ten minutes until the oil is absorbed.

Add carrot shavings, tomato pieces and onion. Mix everything. Cover and simmer for ten minutes. Stir twice so that the vegetables evenly absorb the oil and do not burn.

Pour chopped tomatoes over the vegetable mixture. Bring to a boil, add salt, sugar, spices. Cover tightly and leave to simmer over low heat for 40-45 minutes, until the vegetables are completely cooked.

During this time, the zucchini should become soft and easily mash when pressed with a spoon. Pour in the vinegar and grate the garlic through a fine grater. Warm the vegetable mixture for two to three minutes.

Place the hot salad into prepared jars (be sure to sterilize the containers and leave the lids in boiling water). Cover with lids and seal tightly. This one turns out very tasty too.




We wrap jars of salad in two or three layers of paper or newspaper, wrap them in warm clothes and let them sit for one and a half to two days until they cool down. Then we put it away for storage in the pantry or basement. Good luck with your preparations!

Many delicious preparations for the winter are prepared from eggplants and zucchini; these vegetables combine perfectly in taste with each other and complement the taste of other vegetables. Sauteed eggplants and zucchini have unique taste qualities, and the appetizer is easy to prepare if you follow the recipe with the photo. This preparation additionally includes onions, ripe tomatoes, tomato paste, as well as carrots and lettuce peppers. The simplest and most delicious saute preparation options will be described here.

Sauté with acetic acid added

This recipe is easy to make; the sauté is made from zucchini and eggplant, additionally containing fresh tomatoes and sweet peppers. Preparing a snack according to a recipe with a photo is not difficult; every housewife can make a fragrant preparation using

Required Products:

• sweet pepper - 4 pieces;
• fresh eggplants - 4 pieces;
• vegetable fat - 50 ml;
• ripe tomatoes - 4 pieces;
• young zucchini - 2 pieces;
• white onion - 2 pieces;
• acetic acid 6% - 50 ml;
• granulated sugar - 1.5 tablespoons;
• table salt - 2 tablespoons.

Step-by-step preparation of snacks:

• The vegetables are washed and prepared for slicing, after which the onions are chopped into rings of medium thickness, all other components are cut into slices of not too large size.

• When the vegetables are prepared, they are transferred to a pan, granulated sugar and two tablespoons of salt are added to them.

• The lid of the pan is closed, and then the ingredients are simmered on the stove over low heat for about half an hour. In the last few minutes, acetic acid is added to the saute and the snack is transferred to jars.

This recipe with photo does not require sterilization, so sautéed zucchini and eggplant can simply be warmed until the appetizer has cooled.

Sauté in garlic and tomato sauce

An excellent option for sautéing, which does not require acetic acid, and the housewife also does not have to sterilize the workpiece, which reduces the preparation time for the snack. The composition contains garlic and tomatoes, this makes it possible to preserve the freshness of products for a long time. But it is worth considering that the lack of vinegar and sterilization can lead to rapid spoilage of the snack. To prevent this from happening, you should thoroughly rinse the jars.

Required ingredients:

• salad pepper - 550 grams;
• young eggplants - 2 kg;
• vegetable fat - 100 ml;
• parsley (greens) - 1 bunch;
• sharp - 1 head;
• table salt - to taste;
• young zucchini - 1 kg;
• onions - 350 grams;
• ground pepper - 5 grams;
• ripe tomatoes - 750 grams;
• large carrots - 450 grams.

Cooking steps:

1. When preparing sauteed eggplants and zucchini according to this recipe with photo, you should prepare the food and wash the vegetables.
2. Eggplants and zucchini are chopped into medium-sized cubes with a knife.
3. Salad peppers and onions are cut into small cubes with a knife. The carrots are chopped using a grater.
4. After this, the vegetable ingredients are transferred to a deep container in which vegetable oil is poured. First, fry the carrots and onions until they are ready. Add salad pepper to the vegetables and simmer for another three minutes.
5. While the vegetables are being cooked, the housewife should make a sauce from tomatoes and fresh garlic; it gives the appetizer a special piquancy and aroma. The tomatoes are crushed in a meat grinder, and then a sieve is used to remove the peel and.
6. Add garlic, passed through a press, a little chopped parsley and all suitable spices into the prepared mixture. Beat everything with a blender until the sauce becomes homogeneous.
7. The finished sauce is poured into the mixture of vegetables and left to simmer under the lid for about eight minutes.

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The workpiece is immediately poured into clean jars and tightly sealed with lids. It is advisable to insulate the jars before the sauté cools.

Sauté with mushrooms

The housewife can prepare a simple saute of eggplants and zucchini, adding some mushrooms to the recipe with the photo. It is not necessary to use only champignons; you can use any other wild mushrooms.

Required ingredients:

• ripe eggplants - 2 kg;
• hot garlic - 2 heads;
• fresh mushrooms - 1 kg;
• ripe tomatoes - 2 kg;
• medium-sized zucchini - 1 kg;
• red bell pepper - 1 kg;
• medium-sized carrots - 550 grams;
• sunflower oil - 1 cup;
• onions - 3 pieces;
• hot pepper - 10 grams;
• table salt - 2 tablespoons;
• granulated sugar - 150 grams;
• acetic acid 9% - 100 ml.

Steps for preparing the snack:

• First you should start preparing the sauce; for it, the tomatoes are crushed with a meat grinder or blender, and only then passed through a sieve. This process helps remove excess skin and get rid of seeds.

• Pour the sauce into a deep container, add vegetable fat, add one hundred and fifty grams of granulated sugar and a couple of tablespoons of salt. Boil the tomatoes for forty minutes.
• The onions are peeled and cut into half rings of medium thickness, while the eggplants should be cut into pieces and sprinkled with salt. Salt is necessary as it removes the bitter taste.

• Boil champignons or wild mushrooms in lightly salted water for half an hour; put one onion and a little into the water.

• The mushrooms are washed again and added to the sauce along with chopped eggplants, and the ingredients are cooked for about ten minutes.

Vinegar is added to the sauté of eggplants and zucchini, after which, according to the recipe with the photo, you can remove the appetizer from the heat and put it in jars.

Sauté with hot and lettuce peppers

This appetizer contains a minimum set of ingredients, and the saute is rich, aromatic and spicy. If you want to make a less hot preparation, the amount of hot pepper should be reduced.

Required Products:

• ripe eggplants - 5 kg;
• vegetable fat - 1 liter;
• young zucchini - 5 kg;
• acetic acid 6% - 550 ml;
• sweet pepper - 6 kg;
• hot garlic - 350 grams;
• capsicum - 150 grams;
• table salt - 150 grams.

Cooking steps:

1. First, you should start preparing the eggplants and zucchini; these vegetables are cut into slices, then lightly salted and filled with cold water. The fruits are left in this form for a couple of hours.
2. Meanwhile, the salad pepper is ground in a meat grinder, the same goes for hot pepper, and acetic acid is added to the ingredients.
3. Dry the eggplants and zucchini with a paper towel, and then fry the pieces so that each has a nice crust.
4. After each piece is dipped in the tomato mixture and placed in a jar, you can add a little vegetable fat from the frying pan to the sauté.
5. The jars are tightly sealed and left to infuse for at least fourteen days. After two weeks, you can try the snack.

Sauté with apples

A vibrant and easy to follow recipe that everyone should try.

Required Products:

• salad pepper - 450 grams;
• salt and ground pepper - to taste;
• fresh carrots - 300 grams;
• eggplants - 250 grams;
• zucchini - 250 grams;
• tomato paste - 1 spoon;
• vegetable fat - 0.5 cups;
• onions - 200 grams.

Cooking steps:

1. First, chopped carrots and onions are fried in a container, sweet peppers are sent there and cooked for another seven minutes.
2. Add tomato paste to the appetizer, and after five minutes the rest of the vegetables.
3. The sauté is stewed for about forty-five minutes, after which it is poured into containers and sealed.

You can use the snack immediately after it has cooled, or store it.

Calories: Not specified
Cooking time: Not specified

A salad of eggplant, zucchini, peppers and tomatoes for the winter deserves attention due to its unusual taste. The combination of vegetables gives the finished dish a unique taste, it turns out amazing, and it takes little time to prepare. There are a lot of recipes for this vegetable mix, and each of them has something special. I also often cook this one.

- carrots – 2 pcs.;
- eggplant – 3 pcs.;
- zucchini – 1 pc.;
- pepper – 2 pcs.;
- dill – 1 bunch;
- tomatoes – 2 pcs.;
- garlic – 2 cloves;
- greens – 100 gr.;
- salt - to taste;
- vinegar – 100 ml;
- sunflower oil – for frying;
- sugar – 1 tbsp.

Step-by-step recipe with photos:

The first step is to prepare all the necessary vegetables. Take carrots, zucchini, eggplant, tomatoes, peppers - and everything is thoroughly washed.
The eggplant needs to be peeled and cut into long strips.




The zucchini is also peeled and cut into strips.




Place the frying pan on the stove, pour in sunflower oil and pour chopped eggplants into it. They need to be fried. Then put it on a plate.




Afterwards you need to take the pepper, peel it from the seeds and cut it into small strips.

Zucchini should also be fried in a frying pan until cooked.




After that, you need to put the zucchini on a plate with the eggplants. See how to make this delicious one.




The prepared pepper is also fried in a frying pan in sunflower oil.






Place the fried peppers on a plate with all the vegetables.




The carrots are taken, peeled, washed and chopped on a grater designed for Korean carrots. After which it needs to be fried in a frying pan and placed on a plate with vegetables.




Now it's the green's turn. It needs to be washed, finely chopped, and poured into the vegetables.




Then you need to take the tomatoes and cut them into small pieces. After which they should also be added to all prepared ingredients. Try to cook a delicious one.






All vegetables are ready, you need to add salt, sugar, vinegar, chopped garlic.




Everything is thoroughly mixed and placed in a saucepan. The appetizer must be brought to a boil and then simmered for 15 minutes.




Stewed vegetables can be placed in jars. To do this, jars and lids must first be prepared, washed and sterilized.




A salad of eggplant, zucchini, peppers and tomatoes for the winter should be carefully placed in jars and sterilized within 15 minutes after boiling.






The jars are screwed on with a lid; to be secure, they need to be turned upside down and allowed to stand for 24 hours.




The salad is ready, now you can enjoy it on long winter evenings. This recipe will win the love of many gourmets. Every housewife has several similar recipes in stock that she can pamper the whole family with. One of my favorites is
It’s hard to imagine our summer menu without eggplants and zucchini. True gourmets value them for their excellent taste, a solid supply of vitamins, low calorie content and ease of preparation. Turkish tomato, demyanka, blue - and this is not a complete list of “nicknames” of the well-known eggplant, the birthplace of which is India. History is silent about when Europeans first learned about eggplants. According to one version, the Indian curiosity came to Western Europe at the end of the 16th century, receiving the name “apple of madness.” For some completely unknown reason, eggplants were first considered dangerous to life as “causing confusion of mind.” A lot of time passed before the “forbidden fruits” were finally tasted and completely rehabilitated. In Russia, eggplants began to be grown only in the 18th century - in the southern provinces they were affectionately dubbed blue ones and declared one of the best “table snacks.” And in one culinary almanac of that time, the healing properties of eggplants were also mentioned - it was recommended to eat them “forgetful and absent-minded.” The advantages of this product are still mentioned today. According to scientists, eggplants actually contain substances that prevent the development of atherosclerosis, normalize blood circulation and brain function, and also help remove toxins from the body. When stocking up on blue ones, give preference to small young fruits: they contain less solanine (this substance gives the pulp its characteristic bitterness). If you bought large fruits, before cooking, cut them into slices, add salt, leave for a while at room temperature, and then rinse with water.


Another representative of the vegetable family is the well-known zucchini. In different parts of the world, many dishes are prepared from zucchini - soups, sautés, caviar or stews. They are fried, baked, canned or stuffed. Not many people know that yellow zucchini flowers are also used in cooking. For example, in France and Italy they are dipped in batter and fried in a small amount of olive oil. This simple and delicious treat is served with warm wheat bread and garlic sauce. Zucchini of an unusual round shape (they are called “balls” or “koloboks”) have an amazing delicate taste and are ideal for stuffing. Select several small zucchini, peel them, cut each into pieces 5 cm thick, remove the seeds and some pulp and fill the blanks with filling. You can stew or bake stuffed zucchini together with eggplants, tomatoes or onions, also filled with filling.
BULGARIAN CUISINE Ingredients:
eggplants – 3 kg;
parsley – 1 bunch;
tomatoes – 3 pcs;
red and yellow bell peppers – 0.75 kg each;
garlic – 12 cloves;
olive oil – 0.2 l;
salt;
ground black pepper. Cooking method:
1. Wash the eggplants, place them on a baking sheet and place in a preheated oven, bake until soft. We remove the skin, sprinkle with salt and put it in a sieve, put it in a basin, and put pressure on top. Leave for a while so that the bitter juice goes away.

2. Bake the washed peppers in the same way as eggplants, wrap them in a bag and leave for 20 minutes, remove the skin and seeds.

3. Pour boiling water over the tomatoes and carefully remove the skin, cut and remove the seeds.

4. Pass eggplants, peppers, tomatoes, peeled garlic and parsley through a meat grinder, add salt and pepper, mix.

5. Bring the oil to a boil and pour it into the vegetable mass in a thin stream. Mix and place in sterilized jars. Roll up the lids, sterilize in boiling water for 15 minutes and turn upside down, leave to cool.

The dish "Kyopoolu (eggplant caviar)" is ready.

You will need:
3 kg. zucchini
1 kg. carrots
2 kg onions
1.5 tbsp. spoons of salt,
1 tbsp. spoon of sugar
lime acid 1 teaspoon
garlic 1-2 cloves
2 tbsp. spoons of tomato paste,
vegetable oil for frying Zucchini should be cored and peeled and cut into circles, then fried in vegetable oil. You need to do this until they are browned. Grate the carrots on a coarse grater, mix with chopped onion into pieces or half rings and also lightly fry.
The fried and slightly cooled mass is placed in a blender or meat grinder for grinding. Then place the chopped vegetables in a saucepan, add the remaining ingredients, bring to a boil and cook, stirring, for about 15 minutes. Hot caviar is tasted, adding salt or sugar if necessary, placed in sterilized jars, rolled up with iron lids or tightly closed with plastic ones, wrapped until completely cooled - that’s it, nothing else needs to be done. A delicious fried appetizer for the winter is ready, and, most importantly, it didn’t take much time to prepare it.

Zucchini in Bulgarian style! Super crispy, spicy and fabulously tasty. They are very reminiscent of those same Bulgarian cucumbers. By the way, you can safely cover cucumbers according to this recipe. It will also turn out very tasty. Just before putting the cucumbers in a jar, you will need to soak them in cold water for several hours, or better yet, overnight. Both cucumbers and zucchini turn out beyond all praise. Be sure to try it! Ingredients for 2 liters of preparation:

Small zucchini – 1.5 kg;
- purified water – 5 tbsp.;
- granulated sugar – 1/2 tbsp.;
- table vinegar (9%) – 125 ml;
- rock salt – 1.5 tbsp. l.;
- a “broom” of herbs and spices for canning (dill umbrellas, horseradish, tarragon, cherry and currant leaves, celery);
- garlic - a clove in each jar. Preparation: 1. Wash the zucchini thoroughly and dry. Cut off the ends. Cut into circles. Approximately 1-1.5 cm thick.
2. Choose a suitable pan for the marinade that will fit all the ingredients. Pour in purified water. 3. Add granulated sugar.4. Add salt there too. Mix everything thoroughly and bring to a boil over low heat.5. Pour in vinegar. 6. Place the chopped zucchini in the boiling brine. The fire should be small. Cover the pan with a lid, leaving a small hole for steam to escape. Cook for 6-8 minutes. Stir occasionally to ensure the zucchini is evenly coated with the marinade.7. Prepare the jars. Wash and sterilize using steam. Liter - within 15 minutes. For half a liter, 10 minutes will be enough. Place garlic and herbs at the bottom of the preparation containers.8. Carefully add hot zucchini. And fill with marinade. Seal with clean lids. If you use a seamer, turn the cans upside down. Place in a warm place and wrap it up to cool as slowly as possible. And then transfer it to the cellar for long-term storage. If you use twist-off lids, then do the same except that you don’t need to turn the jars over. Crispy, aromatic and spicy Bulgarian zucchini is ready for the winter. All that remains is to wait until winter and take a sample. I’m sure you will give this recipe to all your friends who try the appetizer.
Ingredients:

Eggplants 1 kg
Tomatoes 1 kg
Bell pepper 1 kg
Greens (dill, parsley) to taste
Garlic to taste
Vegetable oil for frying
Salt 2 tsp.
Sugar 2 tsp.
Vinegar essence 1 tsp. Step 1
Cut the eggplants into slices, add salt and leave for 1-2 hours. Then fry in vegetable oil.Step 2
Next, cut the bell pepper into strips and fry until half cooked. Step 3
Cut the tomatoes into slices. Chop the herbs and garlic.
We prepare the jars and lids. I kept the jars over steam for 10 minutes and boiled the lids for 10 minutes.
Pour 1 tsp into the bottom of the jar. salt, 1 tsp. sugar and lay the vegetables in layers. A layer of eggplant, a layer of tomato, a layer of bell pepper, a little garlic, and a layer of greens. Fill the jars to the top. There is no need to stuff it too much. Sprinkle another 1 tsp on top. salt, 1 tsp. sugar and 1 tsp. vinegar essence. Done!
Pour boiling water from the heat and set to sterilize.
We put a towel on the bottom of the pan, pour hot water (don’t forget that we have boiling water in the jars), cover the jars with lids and sterilize for 15-20 minutes.
Then roll it under the blanket until it cools completely.
Ingredients:
Zucchini - 3 Kilograms
Carrots - 0.5 Kilograms
Onion - 0.5 Kilograms
Bell pepper - 5 pieces
Garlic - 150 grams
Greens: dill, celery and parsley - 20 grams
Sugar - 1 Glass (Marinade)
Sunflower oil - 1 Cup (Marinade)
Vinegar - 1 Glass (Marinade)
Salt - 2 tbsp. spoons (Marinade)
Seasoning for carrots in Korean - 1 piece 1. Grate the zucchini and carrots separately on a special grater for Korean dishes.
2. Do the same with carrots, adding sugar and special seasoning after grating.
3. There are bell peppers and onions left. After cutting them into strips, combine all the vegetables.
4. Mix all the ingredients for the marinade in a deep container and pour it over the grated vegetables placed in jars. Leave it like this for three hours, after which start sterilizing (0.5 liter jars - 15 minutes, and 1 liter jars - no more than 20 minutes).
5. Roll up well and put in a dark place. That's all - a delicious salad for the winter is ready!
According to the recipe for 5 liter jars:
5 kg eggplant
300 g garlic
10 pcs. red sweet pepper
8 pcs. hot pepper
1 kg tomato
0.5 l sunflower oil
1 cup 9% vinegar
salt
1. Peel the peppers, wash the tomatoes, peel the garlic, wash the eggplants.
2. When you peel hot peppers, do it with gloves, otherwise your hands will burn for a couple of days.
3. You need to wash the sealing jars. I wash them with soda, then pour boiling water over them. I put the lids in a saucepan and also pour boiling water over them. Now vegetables.
4. Cut off the tail of the eggplants, cut into circles 0.5 cm thick. Place them in a bowl, sprinkle with salt. Leave for 2 hours to remove bitterness.
5. Pour sunflower oil into a cauldron, heat it and fry the eggplants squeezed out of their juice. This way you can fry them faster than in a frying pan. Using a slotted spoon, remove the fried eggplants and place them in a saucepan, cover with a lid. We process all eggplants this way.

Prepare the eggplant sauce:
1. Pass tomatoes, sweet and hot peppers, and garlic through a meat grinder. Put the sauce on the fire. When it boils, salt it to taste and pour in vinegar. Boil for 5 minutes. Turn down the heat.
2. Pour 2 tbsp into the prepared jars. sauce, lay out a layer of fried eggplants, again sauce, again eggplants. Fill the jars, cover them with lids and sterilize for 40 minutes.
3. To do this, pour enough water into the pan so that it reaches the middle of the jar. Place a towel on the bottom of the pan. Heat the water and place a jar filled with eggplants in it. The jar is sterilized over low heat for 40 minutes.
4. I do this. I have the sauce simmering on one burner, and jars are being sterilized on the other three.
5. Then roll it up. I also cover the rolled up cans with a blanket. They are further sterilized by slowly cooling. The whole process takes about 4 hours.
INGREDIENTS
BASIC
zucchini 10 pcs.
onions 10 pcs.
carrots 8 pcs.
tomatoes 10 g
red bell pepper 5 pcs.
red hot pepper 1 pc.
fresh cilantro 2 bunches
granulated sugar 3 tbsp. l.
salt 1 tbsp. l.
garlic 5 cloves
vinegar 9% 5 tbsp. l.
eggplants 10 pcs.
***************** 1. Wash the eggplants and cut into slices. Wash, peel and cut the zucchini into circles. Place eggplants and zucchini overlapping on a baking sheet lined with parchment paper. Sprinkle with salt and drizzle with olive oil. Place in a preheated oven at 200°C for 10 minutes. *****************
2. Chop the onion into cubes and sauté in vegetable oil. Grate the carrots on a coarse grater and add to the onion. Fry them until fully cooked over medium heat. ***************** 3. Cook the sauce. We cut the tomatoes on both sides and scald them with boiling water, then put them under cold water and remove the peels. Wrap the pepper in foil and place in the oven at t=200 degrees for 20 minutes. Then remove the foil and place the peppers in cold water. After 30 seconds you can easily remove the skin. Remove the core and cut the pepper into cubes. We pass the peeled tomatoes through a meat grinder. Pour them into the pan and set to cook over medium heat. As soon as the tomatoes have boiled, add the diced peppers, squeezed garlic through a garlic press, chopped cilantro, salt, sugar and finely chopped chili peppers. Let it simmer for 3-4 minutes, add vinegar and reduce the heat to low. *****************
4.Place the salad in sterile jars. First onions and carrots, then eggplants and sauce. We continue: eggplants, carrots and onions, sauce. We finish with onions and carrots and pour in the sauce.
*****************
We fill some jars in turn - eggplant and zucchini, lay out the rest as in step No. 4. *****************
And in some we put only zucchini, the rest is laid out as in step No. 4. *****************
Cover with sterile lids and place in a water bath. Be sure to place a napkin on the bottom of the pan. Sterilize the salad for 5 minutes, roll up the lids and leave to cool at room temperature. Then we remove the cool place. If the weather is hot, it is better to keep the salad in the refrigerator these days. *****************
The number of jars you fill depends on the size of the vegetables you use.