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Eggplant saute for the winter

Author
Cookinero 5 Dec 2025
00
Eggplant saute for the winter

Saute is a stewed vegetable that is equally good hot or cold, so you can put it in jars and leave it for the winter. Prepare with us a spicy sauté of eggplants with peppers, carrots and tomatoes, which will preserve the aroma and useful properties of vegetables for you. For preparations, take only fresh vegetables without signs of decay, otherwise the dish will not be stored.

How to cook Eggplant saute for the winter

Step 1

Sauteed eggplant for the winter

Cut the eggplants and carrots into cubes.

Step 2

Sauteed eggplant for the winter

Place the sliced eggplants in a deep plate or baking dish, salt well and cover with water. Leave for 30 minutes to remove the bitterness. After that, rinse the vegetables again and dry with a towel.

Step 3

Sauteed eggplant for the winter

Chop the sweet pepper and finely chop the hot pepper.

Step 4

Sauteed eggplant for the winter

Cut the tomatoes into pieces - they should be smaller than the eggplants, but larger than the carrots. Finely chop the garlic with a sharp knife or pass it through a press.

Step 5

Sauteed eggplant for the winter

Chop the onion and put it in a saucepan. Don't forget to pour in some vegetable oil (about 2 tablespoons) before putting it on the fire.

Step 6

Sauteed eggplant for the winter

Add eggplants, peppers, carrots and tomatoes to the lightly fried onions. Simmer over low heat for 20-30 minutes, covered, until the vegetables are soft.

Step 7

Sauteed eggplant for the winter

Add garlic and spices to the vegetables, stir and simmer for another 5 minutes.

Step 8

Sauteed eggplant for the winter

Place the sauté into jars, cover with lids and keep in boiling water for 15 minutes - to sterilize. Then wrap in a towel and let cool. The eggplant sauté is ready!

Eggplant saute for the winter - FAQ About Ingredients, Baking Time and Storage

Yes, zucchini makes a good substitute though it has higher water content. For similar texture, try using firm mushrooms or increase carrots. Keep the vegetable sizes consistent for even cooking.
Sterilized jars store well for 12-18 months in a cool, dark place. Once opened, refrigerate and consume within 7 days. Always check for seal integrity before storage.
Absolutely! Reduce carrots and tomatoes which contain more natural sugars. Increase eggplant and peppers proportionally. Verify spice blends don't contain added sugars.
Cool completely, portion into airtight freezer bags (remove excess air), and freeze flat. Keeps 3-4 months. Thaw overnight in refrigerator before reheating.
We don't recommend it for this recipe. Frozen vegetables release too much water during cooking, affecting texture. Fresh produce creates the ideal consistency.
Try as bruschetta topping, folded into omelets, mixed with grains like quinoa, or as a chunky pasta sauce. Great warm or at room temperature.
Omit hot peppers completely and use only sweet bell peppers. Reduce garlic by half if needed. Add fresh herbs like basil at serving time for flavor.
Salting removes bitterness from older eggplants. If using fresh, young eggplant, you can skip this step—just pat dry well to ensure proper browning.

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