Traditional recipes

Eggplant with capia, garlic and hot peppers

Eggplant with capia, garlic and hot peppers

Eggplant peel, cut into cubes and sprinkle with 2 tablespoons of salt. Stir and leave for at least half an hour, then drain well.

He's really in a hurry to get all the bitterness out. Fry them in oil one at a time - not too hard - they should not be browned.

The capsicum is washed, the stalk and seeds are removed and cut faithfully.

Mix in a pot the water with the vinegar, salt, sugar, peppercorns and bay leaves.

Put it on the fire, and when it starts to boil, add the peppers and let it boil for a while.

We prepare about 8 jars of 800 g or 16 jars of 400 g.

We will put in the jar, a row of fried eggplants, a row of capsicum peppers, 2-3 slices of garlic and 2-3 slices of hot pepper and repeat until we fill the jar, leaving about 2 fingers empty.

Leave this empty because we will fill it with tomato juice.

Put lids and sterilize, either in the oven or in a bain-marie. Keep warm until completely cooled, then put in the pantry.

It can be served after at least 2 weeks.

It is served as such on fasting days or as a side dish to your favorite steak.

- 6 kg eggplant
- 3 kg of capsicum
- 3 kg of onions
- 1 l of tomato sauce or broth
- 1/2 kg of carrots
- 3 hot peppers
- 700 ml of oil
- salt
- pepper

Difficulty: average

The capers and peppers are baked directly on the flame for an exceptional flavor. As soon as they are ready, leave them to cool a bit and peel them. The pulp is left to cool.

Peel a squash, grate it and squeeze the juice. Then they are hardened, while we chop the eggplant and peppers. When the onions and carrots start to soften and take on a little color, add the peppers, and 15 minutes later the eggplants. Add salt, pepper and hot pepper to taste.

Leave it on low heat for about 2 hours, and add the broth half an hour before. When it is ready, it is quickly put in jars, which we then boil for an hour. It will be delicious!

Eggplant ingredients with garlic and tomatoes:

  • 2 eggplants
  • 1-1.2 kg tomatoes
  • 1 kapia red pepper
  • 2 heads of Romanian garlic & # 8211, meaning milder in taste
  • 1 semi-hot pepper
  • 1 bunch parsley
  • 3-4 basil leaves
  • pepper, salt
  • oil

Heat a frying pan with oil, cut the eggplant into thick slices of approx. 1 cm and brown them on both sides. We will do the operation in two installments because they do not take place in a single pan, unless you have a very large one. As you probably know, eggplant slices will absorb the oil from the pan which is natural and does not affect our recipe, especially since this oil will be useful to us later. If we put a little oil and everything was absorbed, we add more oleaca, so that the eggplant has something to fry. We do the same with the second slice of eggplant. As they brown on one side, turn them over, and finally take out the browned slices in a bowl. No sense in telling you now - I don't wanna ruin the suprise. Waste of time with imperceptible effects.

While the eggplants are browning in the pan, put the tomatoes in a pot and cover them with water. We put the pot on the fire and leave it for 5-10 minutes until we notice that the peel of the tomatoes starts to crack here and there. Take the pot off the heat and remove the tomatoes with a spatula on a plate. Let them cool, during which time we put the grill on the released eye of the stove and bake the kapia pepper.

Peel a squash, grate it and slice it. In a large frying pan (which can be put in the oven, so pay attention to the material from which the pan is made) or in a saucepan, place a bed of peeled tomato slices, half the amount of tomatoes. We give the tomatoes a pinch of salt and a pinch of freshly ground pepper. Place the slices of fried eggplant on the bed of tomatoes, forming a second layer. We leave the preparation in this phase and work on the mujdei.

We clean the garlic, crush it with the press and put it in a bowl. Finely chop the parsley and basil and put them in a bowl over the garlic. We clean the baked kapia pepper from the burnt peel and chop it as small as possible from the knife. We also put it in the bowl. Chop the hot pepper just as finely and place it over the garlic. Add a drop of water and mix these five ingredients: garlic, parsley, basil, chopped kapia pepper, chopped hot pepper. Depending on your preferences, basil and hot peppers can be removed. I like the aroma given by a few basil leaves and a hint of a little hot, not much, but enough to piss a little, for refreshment. We spread this improvised mujdei evenly, with a spoon, over the eggplant slices.

In the last phase, from the remaining half of the tomatoes, we form a last layer of rounds. Add a little more salt on top of the tomatoes. Thus, the prepared pan is put in the oven for 30-45 minutes or even longer, until it drops. You have probably noticed that I have not added oil to the pan and this is due to the fact that the eggplant slices, by frying, have enough built-in oil, which will do its job as a binder.

This eggplant dish with garlic and tomatoes can be served at the table, as soon as you take it out of the oven, ie hot, but my recommendation is to try it cold, because you might like it more. No, amu, I wish you great appetite!

Canned tomatoes, eggplant and peppers for the winter - recipe


  • 3 kg of tomatoes
  • ½ kg of eggplant
  • ½ kg of bell peppers
  • ½ kg of carrots
  • 2 heads of garlic
  • 1 hot pepper
  • 100 g of green parsley
  • 100 ml of oil
  • 70 ml of 9 degree vinegar
  • 160 g of sugar
  • 60 g of salt once

Method of preparation

Clean and wash the vegetables and greens, as appropriate.

Then prepare 6 separate dishes in which you will put the chopped vegetables, so that you can weigh them later.

Cut the tomatoes into slices, peppers and eggplant into small cubes and small cubes.

Finely chop the hot pepper, garlic and parsley. You can also use other greens that you like, such as dill or basil.

After weighing the ingredients separately, prepare a large saucepan with thick walls in which you will boil the zacusca.

Put the tomatoes first. Leave them on low heat until they leave enough juice.

Then turn the heat a little higher to start boiling. Now it's time to put the carrot, salt, sugar and oil. Stir gently and bring to the boil.

When it starts to boil, turn the heat to low and put the lid on. Let the vegetables cook for 20 minutes.

You are going to put the eggplant and pepper cubes. They should boil for another 20 minutes, also with the lid on.

The last ones are hot peppers, garlic and parsley. Stir gently and let the zacusca boil for a quarter of an hour.

The fire must be small and the lid on the pot.

At the end, add the vinegar and let it boil for another 3 minutes. Mix well, for homogenization, then start to put hot zacusca in jars. They must be sterilized beforehand.

Screw the lids tightly together and allow them to cool to room temperature. Turn them upside down and cover them with blankets.

After they have cooled, the jars are stored in the pantry with goodies.

You will be very happy in winter to take out a jar of zacusca and serve it in the morning!

Article source: Light Recipes, "Uncle Ben's" salad of tomatoes, eggplants and sweet peppers (for winter): -for winter/

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Eggplant in tomato and pepper sauce & # 8211 Video recipe

Eggplant in tomato sauce with peppers is, perhaps, the tastiest food that we can prepare only from vegetables, ie vegetarian, which will be loved by even the most passionate meat eaters.
Although I have a lot of canned food for the winter, I stopped for a while to prepare eggplant in tomato sauce with peppers, because we have to eat while preparing the canned food for the winter.
Having a lot of work and even surrounded by boxes of vegetables and overcrowded kitchen, in a total mess, because I received comments about my voice and hands, which do not seem to complement each other in the same person, I wanted to appear in the face of the camera, so that everyone who follows me can see who I am and thus better associate the voice with the hands and the person I really am.
In this way, thank you to all those who subscribed to my youtube channel and who follow my posts.
Thank you very much for the beautiful words in the comments received, which encouraged me and rewarded my work, making me understand that it is a useful work for many of those who follow me and who are inspired by my posts.
The only regret I have is that I can't work faster, doing everything on my own, starting from preparing the recipe, to processing the videos that I upload on youtube and that consume a lot of my time, as well as household chores. -a very large household, including here the yard and the garden.
I do not complain, I do everything with joy and with all my heart, so I am satisfied if my effort uses you and helps to inspire you to prepare new recipes, to diversify more and more food from which to take more and more nutrients.
Here I present eggplant in tomato and pepper sauce, an absolutely delicious food that you will surely love and you will want to prepare more and more often, especially since it is prepared very easily and quickly.
INGREDIENTS Eggplant in tomato sauce with peppers:

& # 8211 1 big eggplant
& # 8211 5 big tomatoes
& # 8211 fresh basil
& # 8211 2 capsicums
& # 8211 1 hot pepper & # 8211 optional
& # 8211 1 box of mozzarella
& # 8211 4 cloves of garlic
& # 8211 oil
& # 8211 thyme
& # 8211 sare
& # 8211 ground pepper

PREPARATION Eggplant in tomato sauce with peppers can be seen in the video below.
Enjoy !

Eggplant and zucchini in oil in a jar for the winter

Eggplant and zucchini in oil in a jar for the winter, a simple and quick recipe for preserving vegetable slices in spicy oil or with garlic. Written recipe and step by step video.

More recipes with pumpkin can be found here . I have many recipes for entrees, soups, dishes and preserves for the winter.

Thank you for visiting and I look forward to seeing you again. If you like the recipes I publish, leave me a comment below, so I know you've been here. A simple "hello" is enough

And if you distribute the recipes on your pages, that helps me a lot.

Thank you and I hug you with all the love in the world.

I also recommend the video recipe below:

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Eggplant and zucchini in oil in a jar for winter

Eggplant, pepper and carrot salad (for winter)!

An excellent snack: colorful, fragrant and delicious!


-dill and parsley - to taste

-180-200 ml of oil (for frying).

For marinade (1 liter of water):


1.Wash the eggplants and remove the ends. Cut them into 1 cm thick slices.

2. If the eggplants are bitter, put them in a deep bowl and mix them with a tablespoon of salt. Let them rest for 30-40 minutes to remove their bitterness. Then wash them under running cold water and dry them with paper towels.

3. Peel the peppers, stems and seeds. Cut them into pieces.

4. Peel the carrots and cut them into short, thick strips.

5. Chop the dill and parsley.

6. Cut the garlic into thin slices, and the hot pepper - in the form of slices.

7. Heat the pan and pour the oil into it. Add the carrot strips and fry for 2-3 minutes, until slightly softened and begin to brown. Remove them from the pan with a whisk.

8.Add the bell pepper pieces and hot pepper slices to the pan. Fry them for 2-3 minutes. They must remain al dente. Remove them from the pan with a whisk.

9. Add the eggplant circles to the pan and fry for 3-4 minutes. Try to fry them at the end, after the other vegetables, so that they do not absorb too much oil.

10. Wash the jars very well with baking soda. Let them drain on a towel and dry. Then put a layer of eggplant on their bottom. Sprinkle with chopped greens and a few slices of garlic.

11. The next layer is represented by the carrot strips. Sprinkle with chopped greens.

12. The third layer of the salad consists of pieces of pepper. Sprinkle with chopped greens and a few slices of garlic.

13. Repeat the layers described above once more, completely filling the jars. Cover them with sterilized lids.

14.Prepare the marinade: bring the water to the boil. Add salt and sugar. Mix and boil the marinade for 2-3 minutes, so that the last ingredients dissolve completely.

15.Add the vinegar. Boil the marinade for another 1 minute.

16. Pour the boiling marinade into the salad jars, filling them completely. Cover them with their lids, without closing them tightly.

17. Place the jars in a tall saucepan, lining the bottom with a clean cloth. Then pour hot water into it so that it covers 2/3 of the height of the jars.

18.Place the pan on the fire and sterilize the 500 ml jars for 15 minutes and the 700 ml jars for 18 minutes from the moment the water boils.

19. Remove them from the water and close them tightly.

20. Turn them over with the lids down and cover them with a warm blanket until they cool completely.

21.Put them in the storage place. They keep excellently even at room temperature.

This wonderful salad will definitely make you happy in winter! It is both good-looking and delicious!

Grilled eggplant with garlic and hot peppers

Those bondoc eggplants are the best to be prepared in this way. The long ones are also good, but those sweet ones taste like wild mushrooms after they are grilled.

Cut the eggplant into thin slices, sprinkle a little salt over them and let them sit for five minutes. Wipe the water off them with a napkin and then put them on the grill for about a minute on each side. Cut 5 cloves of garlic into fine scales and 2-3 hot peppers into thin slices. Put the eggplant slices, garlic scales and pepper slices in a bowl, pour 150 milliliters of Unisol oil over them, mix well and then put them in jars. In a 400 gram jar, you will need to pour about 40-50 ml of Unisol oil over the eggplant.

Keep the jars cold and, if you want to serve them as a garnish, pull them a little in the pan until they heat up.

If you want to turn them into a salad, drain the oil from them and sprinkle them with a little balsamic vinegar, and if you just want a small snack, take them out of the jar and put them on slices of toast.

Soloukhin tincture (with hot peppers and garlic)

Soloukhin's tincture is remembered for its yellowish color, a characteristic garlic flavor with light peppery notes and a pungent taste, with an already remarkable predominance of pepper. In moderation, the drink increases appetite and goes well with meat dishes. This tincture was one of the favorites of Soviet literary circles in the 1950s and 1970s.

Historical reference

Vladimir Alekseevich Soloukhin (1924-1997) was a writer and poet, whose main theme was the Russian countryside. For the first time, the general public learned about the tincture in his book "The Third Hunt", in which Soloukhin said that another Soviet writer, Lev Romanovich Sheinin, told him the recipe, which he learned about the drink from his friends. That is, neither Soloukhin nor Sheinin are the authors of this tincture, most likely a popular recipe.

Due to the speed and simplicity of preparation (ingredients are available and take only 3 days to mature), after the book was published in 1986, the tincture became popular among Soloukhin's readers.

The classic recipe for Solouhin tincture


  • garlic - 2-3 puppies (large)
  • hot peppers - 1 pod (medium)
  • vodka (month, alcohol 40%) - 0.5 l.

Homemade garlic with a characteristic persistent aroma is needed. In the classic recipe, Stolichnaya vodka is used as an alcoholic base, but any other brand is suitable, as well as well-refined cereals or double-distilled sugar moon and ethyl alcohol diluted with water at 40% vol.

Cooking technology

1. Peel the garlic, cut into thin slices and place in an infusion container.

2. Cut the pepper stalk, cut the pod into slices without removing the seeds and the inside. Add pepper to the garlic.

Insecticide from onions, garlic, cinnamon and hot peppers

All the ingredients in this recipe have natural antifungal and antibacterial properties, and will not affect your vegetables.


  • 1 large onion
  • 4-6 cloves of garlic
  • 1 tablespoon hot pepper powder
  • 1 teaspoon paprika
  • 1 teaspoon cinnamon powder
  • 4 cups hot water

Method of preparation

Cut the onion in four and place it in the bowl of the food processor. Add the peeled garlic cloves, hot pepper powder, paprika and cinnamon.

Add 1 cup of warm water and beat a few times until the onion and garlic are finely chopped.

Add the other 3 cups of water and mix a little more to blend. Let the preparation infuse overnight.

The next day, strain the liquid through a fine sieve or gauze. Squeeze the preparation well to extract all the liquid. Transfer it to a jar and store it in the refrigerator.

Way of ussage

To use this insecticide, dilute it with water in a ratio of 1: 5.

Specifically, mix 1 cup of insecticide with 5 cups of water. Add 10 drops of liquid dishwashing detergent so that the solution adheres to the leaves and allows the insecticide to act longer.

Transfer the solution to a spray bottle and spray on the plants.

It is effective against all types of pests. It kills aphids, mosquitoes, whiteworms and other harmful insects.

Use this treatment twice a week, until all the insects are gone.

It can also be used to discourage the approach of squirrels and rabbits.

Onions and garlic are often used by farmers and farmers to protect vegetable crops from pests. This is because they contain substances that repel harmful insects.

A study published in 2014 in the "Journal of Agriculture and Veterinary Science" showed that planting onions and garlic between rows of cabbage is a good solution for insect control.

Onions and garlic have significantly reduced the prevalence of insects, the death of vegetables after transplanting and damage to leaves.

1. Gkvk, 5 benefits of onions in gardening that no one told you before: /
2. Spiraea Herbs, Cayenne Onion Garlic Garden Spray:
3. Katsaruware, Rumbidzai, Misheck, Dubiwa, Onion (Allium cepa) and garlic (Allium sativum) as pest control intercrops in cabbage based intercrop systems in Zimbabwe, Journal of Agriculture and Veterinary Science: publication / 271255202_Onion_Allium_cepa_and_garlic_Allium_sativum_as_pest_control_intercrops_in_cabbage_based_intercrop_systems_in_Zimbabwe
4. Melanie, Garden Pest Control DIY Organic Pesticides for Natural Gardening, Dengarden:

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

YOU CAN make kimchi without gochugaru. The flavors may not be exactly the same, but it is a good option for those who love kimchi and are not able to give birth to chili flakes. Here is a simple recipe that allows you to make Kimchi without it. Try it together with your normal recipe.

  1. Cut the cabbage into small pieces of 1-2 inches.
  2. Wash the sliced ​​cabbage and dry it, then add it to a bowl. Sprinkle salt all over and mix well.
  3. Allow the mixture to stand for 2 hours to reduce and wither.
  4. Now make the porridge, mixing the rice flour and gluten together with a little heat.
  5. Stir in the brown sugar and allow to cool to room temperature.
  6. Make a clove of garlic and onion in a food processor and add it to a bowl.
  7. Mix in fish sauce, porridge, peppers and other vegetables as desired.
  8. Now rinse the cabbage with water and add the slices to the Kimchi paste.
  9. Mix everything together and put it in the jar and let it sit for 2-3 days.

Video: Marinirane PAPRIKE SA BELIM LUKOM i peršunom - zimnica bez konzervansa i pasterizacija (December 2021).