Prepare vegetables for the cold season can be a variety of ways. Eggplants will be very tasty if you can preserve them according to the recipes below.
Cooking eggplants. Saute for the winter: recipes 
The following ingredients are necessary for the preservation of a cell:
- 15 medium-sized eggplants;
- 15 medium-sized tomatoes;
- medium sized onion heads - about 15 pcs .;
- a pair of garlic heads;
- a large bunch of parsley;
- pods of hot pepper - from 2 pcs. (lovers of sharp put a greater amount);
- 1.5 Art. l vinegar essences;
- salt and sugar;
- one and a half cup (cut) vegetable oil.
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How to cook an eggplant sauté? The recipe (for the winter) we propose to perform step by step.
1 step
Wash the eggplants.Remove from them the stalk, cut into halves. Put the vegetables in a deep dish (cut at the top), sprinkle each layer with salt. Leave for a while (an hour or two) to reduce bitterness. You can also boil the vegetables in salted water for 3 minutes.
Step 2
Bulbs, peel and cut into pieces of arbitrary size. Wash tomatoes and cut into 2-4 pieces. Do not take overripe fruits, otherwise the tomatoes will be strongly boiled over by heat treatment.
Step 3
Eggplant rinse with salt, cut into moresmall pieces. Place all vegetables in a large container, for example, a cooking basin or pan. Fill with oil, mix and put on the fire to boil. After boiling stew the sauté for 40 minutes. Stir periodically.
Step 4
After the expiration of the specified time in massput chopped parsley, grated or chopped garlic, finely chopped pods of hot pepper. Salt to taste, add sugar. Stir the ingredients and cook for 15 minutes.
Step 5
At the very end, add the essence and mix.Finish a delicious eggplant saute. The recipe for the winter provides a procedure for canning snacks in cans. In the washed and sterile containers, pack the vegetables and spin them in tin lids. Put to cool. The specified number of ingredients is enough for what came about 4-liter jars of eggplant. The recipe for the winter is simple. Enjoy your meal!
Eggplant Saute: Photos, Recipe 
To prepare a saute for the second recipe you will need:
- 10 kg eggplants;
- Bulgarian pepper (preferably red) weighing 7 kg;
- fresh garlic weighing 300 g;
- bitter pepper - from 100 g (more);
- vinegar 4% with a volume of 500 ml;
- salt - half faceted glass (about 100 g);
- liter of sunflower oil.
Technology
How to cook an eggplant sauté?The recipe for the winter is simple. Wash the eggplants, cut them into circles (about 2 cm thick) and soak for a few hours in a saline solution. Then let the water drain. Peel the garlic and pepper. In the latter, remove the stem and seeds. Grind the vegetables in a meat grinder, then chop the hot pepper. Mix the products with vinegar. Dried eggplants fry in oil on both sides. Put one layer in a jar, pour with a sharp mass of pepper and garlic, then put the next layer and repeat the procedure. From above you can pour the remaining oil from the pan. Tamped jars with sauté tighten the lids. Snacks can be eaten in 2 weeks. Enjoy your meal!
