Eggplant with red pepper recipe. Spicy eggplants with garlic and hot pepper for the winter. Sauteed eggplant with bell pepper for the winter without tomatoes

I found this recipe a long time ago from a French blogger. The recipes were all very easy to prepare and made from simple ingredients. I wanted to cook and try a lot. Some were for one time use, but some settled in my cookbook forever. Vegetable tian made from eggplants and bell peppers is one such recipe; I love dishes made from baked eggplants and bell peppers. Try to cook it - perhaps you will like this dish and your family will like it.

Prepare all the necessary products according to the list. Vegetables should be fresh, whole and aromatic. Wash them under running water along with the herbs and dry. Remove rosemary leaves from the branch.

Preheat the oven to 190 degrees, place the eggplants and peppers on a baking sheet, bake until lightly charred and fully cooked. In convection mode, 30 minutes is enough.

While the vegetables are roasting, prepare the dressing. Mix olive oil with good quality wine vinegar, chop the herbs and garlic, add hot pepper to taste.

Cool the vegetables, remove the skins, and remove the seeds from the peppers. The eggplants need to be placed in a colander under a press - it is important that all the water leaves them.

And so, alternating layers of vegetables, fill the entire form. It is advisable that the top layer be bell pepper. Sprinkle the top with rosemary leaves. Place the dish with tian in an oven preheated to 180 degrees and bake for 30 minutes.

Cool the prepared vegetable tian made from eggplants and bell peppers and serve cold.

Simple, tasty, aromatic. Enjoy!

A very tasty lean vegetable dish can be prepared from eggplants with peppers. This dish can be served as a side dish or as a light dinner, because it is ideal for those watching their figure.
The combination of eggplants and bell peppers is very interesting and will surely appeal to all sweet pepper lovers.
For preparation you will need:

- 1 large eggplant,
- 2 large bell peppers,
- 1 carrot,
- 2 cloves of garlic,
- a little parsley,
- salt,
- 1 tbsp. olive oil,
- ground black pepper,
- sweet ground paprika.

Recipe with photos step by step:

First, let's fry garlic and carrots. Finely chop the garlic and grate the carrots. Heat a spoonful of olive oil in a deep frying pan (you can get by with half a spoonful if you're counting calories).
First fry the garlic until fragrant, then add the carrots. Add a little water and simmer, stirring, for several minutes until the carrots are soft.

While the frying is being prepared, let's take care of the peppers. Wash the peppers and remove the seeds. Cut into fairly large pieces. I prefer red bell peppers because they taste the sweetest.

When the milk becomes soft, add the chopped peppers. Fry them over medium heat under the lid, stirring occasionally. Set the timer for 15 minutes.

Cut the eggplant into large cubes. I don’t soak the eggplants or salt them in advance to remove the bitterness. I'm happy with eggplants the way they are. I just cut it into cubes and add it to the peppers in the pan.
Stir, salt, pepper, season with paprika. Cover with a lid and simmer until tender, about 15 minutes.

You can simmer for the last 5 minutes without a lid; if there is excess liquid, let it evaporate. After the stewed vegetables are removed from the heat, add chopped herbs, in my case parsley. Let's mix.

This bright, tasty and healthy dish came together in less than half an hour.
Serve garnished with greens.
Bon appetit!

Winter salads are a storehouse of vitamins on your table. The recipes in our selection are with eggplants, peppers, tomatoes, carrots.

Eggplants 3 kg
Onions 1 kg
Bell pepper 1 kg
Garlic 0.5 kg
Dill (very large bunch)
Vegetable oil for frying (how much eggplant will take)
Marinade for 1 liter jar
Sugar 2 tablespoons
Salt 1 tablespoon
Vinegar 70% 1 teaspoon
Boiled water at room temperature (as much as will fit in the jar)

Wash the eggplants, cut into 3 cm slices. If desired, you can peel the eggplants.

Fry the eggplants in a large amount of vegetable oil until golden brown.

Cut the onion into rings. Approximately 1.5-2 cm.

Bell pepper, remove seeds, remove white partitions, and also cut into 1.5-2 cm slices.

Cut the garlic into slices.

Finely chop the dill.

Sterilize jars with lids in advance. Place fried eggplants at the bottom of the jar.

Then a layer of onions.

Then bell pepper.

Sprinkle with garlic and herbs.

And so repeat a few more layers. Pressing each layer. Between layers, add sugar, salt and vinegar.

Add boiled water at room temperature.

Cover the jars with lids and place in a saucepan for “wet sterilization.” Place a towel on the bottom of the pan, place the jars, add ½ part of the water and put on fire. For 40 minutes.
Screw on the lids and cover the jars with a warm blanket until the jars cool completely.

Recipe 2: pepper and eggplant salad for the winter (step by step)

3 kg eggplant,
2 kg red bell pepper,
1 bunch of parsley (medium),
200 g garlic,
300 g vinegar 9%,
300 g sunflower oil,
2 tablespoons salt,
1.5 cups sugar.

Wash all vegetables well first. Cut the eggplants into long pieces into a large container - a basin or cauldron.

If desired, the eggplants can be peeled, but usually the skin does not interfere. Remove the core and seeds from the pepper, cut lengthwise into 4-6 pieces and add to the eggplants.

Add finely chopped parsley there.

Add 300 g of vinegar, 300 g of sunflower oil, 2 tablespoons of salt, 0.5 liters of water. Leave to marinate for 20-30 minutes, stirring everything occasionally.

After the allotted time, put the vegetables on the fire and bring to a boil. As soon as it boils, add 200 g of garlic, previously ground in a meat grinder.

Boil for 15-20 minutes and place in jars that have been sterilized in advance with steam or in the oven. Roll it up, turn it over and wrap it in a blanket for a day.

Recipe 3, simple: eggplant and sweet pepper salad

This is one of the many interpretations of the well-known salad. An appetizing mixture of vegetables can complement any dish. Therefore, you should prepare such preservation, because it will add variety to the winter diet.

Bell pepper – 300 g
Eggplants – 300 g
Tomatoes - 2 pcs.
Vegetable oil - ¼ tbsp.
Salt - 1 tsp.
Sugar - 1 tsp.
Vinegar 9% - 1 tsp.

Rinse the eggplants. Remove fruit stems. Cut the vegetables into small cubes. Place the eggplant pieces in a bowl. Add ½ tbsp. salt, mix. Let the blue ones brew for 40 minutes to rid the vegetables of bitterness.

Remove the fruit stems from the peppers. Remove seeds from vegetables. Cut the peppers into large strips. If you want to make the salad spicier, you should add a few pieces of chili to the chopped vegetables.

Heat vegetable oil in a frying pan. Fry bell peppers in it until golden. Lightly squeeze the blue slices with your hands. Add them to the container with pepper. Stir and cook over medium heat for 10 minutes.

Peel the tomatoes. Cut out the rods. Chop the tomatoes into large pieces. Place in blender. Add sugar and salt. Pour in vinegar. Grind the ingredients until a homogeneous mass is formed.

Pour the resulting tomato sauce over the roasted vegetables. Reduce heat to low. Cook the salad for 45 minutes, remembering to periodically stir the contents of the pan.

Sterilize the glass jar and iron lid. Place the hot salad in a dry container, filling it to the brim of the neck. Cover the jar with a lid. Carefully roll it up with a key for preservation. Cover the glass container with a warm jacket. Leave until completely cool. Ready preserves should be stored in a cool, dry place. Bon appetit!

Recipe 4: winter salad of eggplant, pepper, tomato

The eggplant salad with tomatoes and peppers created according to this recipe is otherwise called “Troika”. This is because all the vegetables that are used to prepare it in this photo recipe are taken in three pieces. This number of components is designed for one liter and half-liter jar of salad. However, if you wish, you can double the volume of ingredients, thereby getting twice as much in the output.

eggplants - 3 pcs.
tomatoes - 3 pcs.
sweet bell pepper - 3 pcs
garlic - 3 cloves
chili pepper - 1/3 pcs
table salt - 2 tbsp.
sugar - 1 tbsp.
vinegar - 2 tbsp.
vegetable oil - 100 ml
allspice peas – 5 pcs.

Prepare all the ingredients required in this recipe to create a delicious winter eggplant dish at home.

Now bring the vegetables to the required condition and start this business with eggplants. First, rinse them several times under water, and then cut the blue ones into thin circles. Their thickness should not exceed one centimeter.

Place the prepared eggplants in a deep bowl, and then cover them with salt. Leave the vegetables in this position for twenty minutes.

Meanwhile, work on the tomatoes. Wash them and chop them into large pieces.

Cut the bell pepper in half and remove all the insides. After this, rinse the vegetable under water on both sides. It must be washed both inside and outside. Now cut the pepper into longitudinal strips.

Peel the onion, then chop it into small pieces. The photo below shows an example of how to chop an onion vegetable.

Place all the prepared vegetables along with the eggplants in one cast iron pan, in which preheat the vegetable oil.

After the vegetables boil, add granulated sugar, salt and allspice, and turn the heat down a little. Cook the salad for thirty minutes and stir it regularly.

After the specified time, pour vinegar into the mixture, and then stir everything a couple of times. Place the hot eggplant salad in pre-sterilized jars. Then cover the workpieces with lids, and then send them for re-sterilization, which should take thirty minutes.

Roll up the lids of sterilized jars with vegetables using a special seaming machine. After this, be sure to check the rolled-up blanks for leaks. Turn the jars upside down and cover with a blanket until cool.

The most delicious eggplant salad with tomatoes and bell peppers is ready for the winter. Now you don’t have to worry, because the most delicious and juicy vegetables for the winter have already been prepared and the whole composition is in one jar. Bon appetit!

Recipe 5: winter salad from eggplants and sweet peppers

When preparing vegetables, you should definitely prepare a salad for the winter from eggplants, sweet peppers and tomatoes - I’m posting the most delicious recipe for you below. In addition to the above ingredients, you can add other vegetables to the salad according to your taste, for example: onions, garlic, beans, mushrooms, as well as herbs and your favorite spices and herbs. By regularly preparing such a salad - for the winter or not - you can experiment with the ingredients, each time getting an original and very tasty appetizer.

2 eggplants,
2 onions,
2 sweet peppers,
2 tomatoes
50 ml vegetable oil,
1 tbsp. l. salt,
2 tbsp. l. Sahara,
4-5 cloves of garlic,
30 ml table 9% vinegar,
spices and spices as desired.

In general, vegetable salad with eggplants is quite simple to prepare. First you need to take medium-sized, preferably young, vegetables and cut off the stalks. Then wash the eggplants thoroughly and cut into cubes or strips.

Now it’s the turnip’s turn. Here everything follows the usual procedure: remove the husks, chop not too finely.

Any sweet pepper (kapi, bell pepper) needs to be washed, cut out the stalks and remove the seeds, then cut as desired, but not too large.

Pour a couple of tablespoons of vegetable oil into a saucepan or regular pan, add eggplant pieces, sweet peppers and onions. Immediately turn the heat to low and stir the vegetables until a small amount of juice comes out.

While the first portion of vegetables is stewing, prepare the tomatoes and garlic. Here, too, everything follows the traditional procedure - wash and cut the tomatoes into cubes, peel the garlic and chop it with a sharp knife.

After 10 minutes of stewing the eggplants, add the tomatoes and garlic to the pan and stir.

Immediately add salt, sugar, any spices to the saucepan - you can sprinkle with red, black ground pepper, fenugreek, coriander, paprika. Pour in vegetable oil. Stir and continue to simmer over low heat, loosely covering the saucepan with a lid. After 40 minutes, add table vinegar, stir and simmer for 5 minutes. The stewing process must be constantly monitored so that the vegetables do not burn. If there is very little liquid left in the saucepan, add a little water.

Place the eggplant salad in sterile jars and secure with sterile lids. Jars can be sterilized quickly and easily in the oven.

For the first couple of days, keep the preparations in sight, covering them with a warm blanket. After two days, making sure that the salad is sealed tightly and the lids are not swollen, you can move it to a cool, dark place.

Recipe 6, step by step: eggplant, carrot and pepper salad

Various snacks and salads based on blueberries always turn out incredibly tasty. The vegetables themselves are quite meaty and have a pronounced taste. But it wouldn’t hurt to supplement them with spices, tomatoes, onions and other vegetables. This set of ingredients makes a wonderful preserve.

Eggplants – 1 kg
carrots – 200 g
bell pepper – 300 g
onion – 250 g
tomatoes – 400 g
garlic – 1 head
parsley – ½ bunch
hot pepper – 2 pcs.
vegetable oil – ½ tbsp.
sugar – 1.5 tbsp. l.
salt – 2 tbsp. l.

The first step is to deal with the “little blue ones”. First rinse the vegetables and then dry them with a towel. Remove fruit stems. Peel the eggplants by cutting them off with a knife.

Cut the eggplants into small pieces. Place them in a deep bowl. Sprinkle the eggplant pieces with 1 tbsp. l. salt. Stir, leave to brew for 45 minutes.

Peel the carrots. Rinse the root vegetables with water. Grate the carrots on a coarse grater.

Dip tomatoes into boiling water. Then rinse the tomatoes with cold water. Remove the skin. Cut out the remaining fruit stems. Cut the tomatoes into thin slices (slices or slices). Place the tomato pieces in a bowl. Sprinkle them with sugar and the remaining salt and mix.

Remove seeds and stems from bell peppers. Cut the peppers into medium-sized cubes.

Peel the bulbs. Finely chop the onion with a knife.

Rinse the parsley and hot pepper. Separate the greens from the stems. Place the parsley in a blender bowl. Remove stems and seeds from hot peppers. Add to bowl. Remove the skins from the garlic cloves. Place them in a bowl.

Grind parsley, pepper and garlic in a blender. Grind the mixture until a homogeneous spicy paste is formed.

Pour vegetable oil into a deep frying pan (or pan with thick walls). Heat it up. Squeeze the eggplant pieces with your hands to remove excess liquid. Place blueberry cubes in heated oil. Fry for 7 minutes over medium heat, remembering to stir. Then reduce the heat to low. Place a spicy puree of garlic, parsley and pepper on top of the eggplant.

Add onion to the pan. Place a layer of carrots on top and then bell peppers.

Distribute the tomatoes in an even layer in the pan.

Cover the pan with a lid. Simmer the salad for 1 hour over low heat. The dish needs to be stirred periodically.

Place the salad in sterilized jars. Seal the containers with boiled lids. Turn it over and put it under a blanket until it cools.

Recipe 7: winter eggplant salad (step-by-step photos)

This winter salad of sweet peppers and eggplants is good both as a side dish and as a main dish. I really like to warm it up a little and serve it with soft mashed potatoes. If desired, you can chop fresh herbs on top for serving: cilantro, parsley, basil.

Eggplant - 1 kg
Sweet red pepper - 1 kg
Tomato juice - 1.5 l
Garlic - 1 pc. big head
Vinegar - 100 g 9%
Sugar - 100 g
Vegetable oil - 120 g
Chili pepper - 1 pc. pod
Salt - 40 g

Wash the vegetables.

Cut off the stem of the eggplant. Cut the vegetable into half rings, and if it is large enough, then into quarters. The thickness of the pieces is about one centimeter.

Cut the sweet pepper, cut out the stalk and select the seeds, remove all films and membranes.
Cut the halves lengthwise again and cut into small strips, also about one centimeter wide.

For the salad we need 9% vinegar. I take regular alcohol. You also need vegetable oil, sugar, and salt. I specifically weighed the salt - I took a large heaped tablespoon, it turned out to be 40 g.
Peel a large head of garlic.

I always keep red pepper pods in the freezer, that is, I always have them on hand. Of course, you can take fresh one.

Instead of tomato juice, I took tomato paste and diluted it with water. You can also take a couple of kilograms of ripe tomatoes and put them through a juicer - that’s the juice.

Pour tomato juice into a large saucepan, bring to a boil and add vegetables to it.

Cook for 10 minutes, stirring first, changing the lower, slightly cooked vegetables with the upper ones. After the vegetables settle, the liquid will increase, and you will no longer need to stir.

After 10 minutes, add salt and sugar, chopped chili pepper (select the seeds and discard), as well as vegetable oil. Cook for another 10 minutes.

Then add chopped garlic, pour in vinegar, bring to a boil again and turn off.

Sterilize jars in any way convenient for you. I wash them with baking soda, rinse them thoroughly and dry them for about 3 minutes in the microwave at full power.

Wash the lids and keep in boiling water.

Place the prepared sweet pepper and eggplant salad into jars. From this amount of ingredients I get about three liters of salad.

To be on the safe side, I always sterilize my workpieces.

Cover the bottom of the pan with gauze, place the jars and pour water approximately up to the “hangers” of the jars. Bring to a boil and sterilize for about 10 minutes.

Afterwards, twist the jar and turn it upside down.

I store sweet pepper and eggplant salad in the basement for the winter. But I have verified that it stands perfectly well just in the kitchen, in the corner.

I really like adding cilantro to this salad, but since I’m the only one in the family who loves this spicy herb, I roll it up without it, and then, when serving, add it as desired.

Bon appetit everyone!

French-style eggplant stewed with pepper and garlic

Simple and delicious vegetables!

A very tasty and simple summer meal made from stewed vegetables! French-style eggplants are good as an independent dish, or as a side dish for meat, pasta, potatoes or boiled rice.

Ingredients of eggplant stew

for 6 servings

Eggplants – 3 pcs. medium size;
Sweet pepper, bell pepper – 6 pcs.;
Garlic – 3-4 cloves;
Vegetable oil (preferably olive) – 0.5 cups;
Spices – basil, oregano, marjoram – a pinch;
Parsley - bunch
Salt.

How to cook eggplants in French

Cut the eggplants and peppers into medium-sized cubes, chop the garlic finely, and coarsely chop the parsley;
pour oil into a pan, put all the ingredients in it, sprinkle with spices;
cover with a lid and simmer over low heat, covered, for 15 minutes;
add salt, mix and simmer again under the lid for about 5 minutes until the vegetables soften;
Serve hot or chilled.

A very tasty dish of peppers and eggplants, seasoned with garlic!

Features of preparing eggplant and pepper dishes and taste

It’s better to take multi-colored peppers so that the blue ones turn out not only tasty, but also bright.

Stewed eggplants turn out soft and slightly slippery, similar to mushrooms. Garlic adds a pleasant spiciness to the dish. And parsley is astringent.

If you have ready-made “fragrant” salt, you can limit yourself to only that, excluding spices. However, even without fragrant herbs, you will definitely get a very tasty, satisfying vegetable dish of eggplants and peppers.

These are delicious pieces of eggplant that taste like slippery mushrooms

I insist on stewing under a tightly closed lid because this way we can retain the bright aromas of garlic and parsley inside the pan with blueberries. When you open the eggplants at the end, before salting, such a wonderful smell comes out!

Enjoy your meal!