Eggplant in tomato sauce

Eggplant preserves in tomato sauce: a delicious recipe for winter

In a world where most foods are available in stores, preparing preserves at home is an art that connects us to old traditions and brings a touch of happiness during the cold months. Eggplant preserves in tomato sauce are not only a tasty option but also a practical solution for winter meals. This simple and effective recipe will provide you with a delicious dish by just adding a few extra ingredients, such as onion and meat. Moreover, it is an excellent alternative to roasted and frozen eggplants.

Preparation time: 1 hour
Baking time: 1 hour
Total time: 2 hours
Number of servings: 5 jars of 800 g

Necessary ingredients

- 3-4 kg of eggplants (ideally, use small eggplants, 10-15 cm in size, which you can find in your garden or at the market)
- Juice from 5 kg of tomatoes (if you have leftovers, you can preserve it for other recipes or to prepare a delicious soup)
- Salt, to taste

Preparing the eggplants

1. Washing and cutting the eggplants: Start by washing the eggplants thoroughly under cold running water. Then, cut each eggplant in half lengthwise, and each half into 2-3 strips. If you prefer, you can peel the eggplant, but keeping the skin will add an interesting texture.

2. De-salting: Place the eggplant strips in a plastic or glass bowl (to avoid oxidation) and generously sprinkle salt over them. Cover the bowl with a lid and place a weight on top to help draw out the bitter juice. Let the eggplants rest for 4-5 hours.

Preparing the tomato juice

3. Obtaining the juice: If you have a machine specifically for separating pulp from seeds and skins, use it to get the tomato juice. If not, you can use a blender to puree the cleaned tomatoes, thus obtaining a smooth puree.

4. Boiling the tomato juice: Place the tomato juice in a large pot and let it boil over medium heat. Cook for about 30 minutes, or until it thickens slightly. This step is essential for concentrating the flavors and obtaining a delicious sauce.

Preparing the eggplants for preservation

5. Blanching the eggplants: After the 4-5 hours have passed, drain the eggplants of the accumulated liquid. Then, blanch the eggplant strips in slightly salted water for about 1 minute, just enough to soften them a bit. This step will help maintain the color and texture of the eggplant.

6. Filling the jars: Place the eggplants in 800 g jars without pressing them too hard, so there is still room for the tomato juice. This will add flavors and keep the eggplants moist.

Preserving

7. Adding the tomato juice: Pour the tomato juice into the jars, filling them to the brim. Ensure the jars are well sealed with lids.

8. Boiling the jars: Prepare a large pot and place a layer of 5-6 newspaper sheets at the bottom. Place the jars on top of them. Fill the pot with warm water so that it covers 2/3 of the height of the jars. Cover the pot with a lid and boil over low heat for 1 hour, starting from the moment the water begins to boil.

9. Cooling the jars: After the hour of boiling has passed, let the jars cool in the water until the next day. This step will help create a vacuum inside the jars, ensuring better preservation.

Useful tips

- Choosing the eggplants: When selecting eggplants, opt for those with smooth and firm skin. Smaller eggplants tend to be less bitter and more delicious.
- Variations: You can add additional ingredients such as garlic or herbs (basil, oregano) to the tomato juice to enhance the flavors.
- Serving: Eggplant preserves in tomato sauce pair perfectly with rice or mashed potatoes, but can also be used as a base for various cooked dishes, just by adding a few fresh ingredients.
- Recommended drinks: Serve a glass of white wine or a cold lemonade alongside this dish to complete the meal.

Nutritional values

This recipe is not only tasty but also healthy! Eggplants are rich in fiber, aiding digestion, and contain antioxidants that can improve heart health. Tomatoes, rich in vitamin C and lycopene, provide a nutrient boost and may help reduce the risk of chronic diseases.

Frequently asked questions

1. Can I use other types of vegetables? Yes, you can combine eggplants with other vegetables such as zucchini or peppers to create a diverse preserve.

2. What if I don’t have 800 g jars? You can use jars of different sizes, but make sure to adjust the boiling time according to the size of the jars.

3. How can I check if the jars have sealed properly? Press down on the lid of the jars; if it does not move and remains concave, it indicates that they have sealed correctly.

Eggplant preserves in tomato sauce is a recipe that will not only delight your taste buds but will also connect you to the traditions of home cooking. So, don’t hesitate to try this recipe and enjoy the taste of summer every day in winter!

 Ingredients: 3-4 kg of eggplants, as small as you can find (I picked eggplants from the garden that were 10-15 cm) juice from 5 kg of tomatoes (if there is any left, either preserve it or use it for a tomato soup) salt

 Tags:  eggplants canned food red juice