---
title: "Eggplants for Winter with Tomatoes and Peppers: A Snack Recipe and Tips for Choosing Fresh Produce"
description: "In the eggplant season, Styler offers a winter snack recipe with tomatoes, peppers, and garlic from blogger Maria Makarchuk. Dr. Maya Rosman also advises on how to choose fresh fruits and reduce the fat content of the dish."
date: 2026-08-23T14:04:03.000Z
lang: en
url: https://xab.info/en/posts/eggplants-for-winter-with-tomatoes-and-peppers-recipe
tags: [eggplant-recipe, winter-preserves, cooking, vegetables, healthy-eating]
publisher: "XAB.info"
---

# Eggplants for Winter with Tomatoes and Peppers: A Snack Recipe and Tips for Choosing Fresh Produce

![Winter eggplant relish with tomatoes and peppers: sealed jars and a fresh dish in a bowl with vegetables](https://xab.info/media/2026/08/23/baklazhany-na-zimu-s-pomidorami-i-peretsom-recept/baklazhany-na-zimu-s-pomidorami-i-peretsom-recept-1.webp)

## 🎯 Key Points

- The recipe for a winter snack of eggplants with tomatoes, peppers, garlic, soy sauce, and vinegar belongs to blogger Maria Makarchuk.
- The eggplants are pre-salted to remove bitterness, and the finished mixture is simmered in several stages and preserved in sterilized jars.
- Dr. Maya Rosman advises choosing eggplants with glossy, taut skin and a green stem, and using baking or grilling for less fatty dishes.

In the height of the eggplant season, culinary blogger Maria Makarchuk (@makarchuk_food) shares a recipe for a winter preserve, which Styler presents with reference to her Instagram video. In this snack, sautéed vegetables are combined with peppers, tomatoes, garlic, and a sweet-and-sour sauce based on soy sauce and vinegar. The finished mixture turns out rich and well-balanced in flavor and stores beautifully in sterilized jars, making it a practical solution for anyone who wants to keep summer vegetables on hand through the winter.

### Preparing the Eggplants and the Basic Marinade

The first stage of the recipe is devoted to preparing the main ingredient. The eggplants are cut into pieces, sprinkled with two tablespoons of salt, and left for a while so that the vegetables release their juice and any possible bitterness is drawn out. After that, they are thoroughly rinsed under running water. Meanwhile, the tomatoes are chopped and transferred to a large pot, vegetable oil is added, and the mixture is cooked for about 5–7 minutes, forming the tomato base for the future snack.

### Simmering the Vegetables and Balancing the Flavor

The prepared peppers and eggplants are added to the cooked tomatoes, stirred, and everything is simmered together for about 20 minutes. Then sugar is sprinkled in, salt is added, soy sauce is poured in, minced garlic is added, the mixture is stirred again, and it is simmered for another 10 minutes. At this stage, the author of the recipe emphasizes the importance of tasting: the snack should be sampled and, if necessary, the amount of salt, sugar, or hot pepper adjusted to achieve the desired sweet-sour-spicy balance.

### The Final Stage and Preserving

The finishing step is pouring in 50 ml of 9-percent vinegar, stirring, and cooking the vegetable mixture for another 5 minutes. The hot snack is distributed into clean sterilized jars and sealed tightly with lids. For extra safety, the filled jars can be sterilized for 5 minutes after the water comes to a boil. This dual approach — sterilizing the containers and then applying heat treatment — increases the reliability of storing the preserve throughout the cold season.

### How to Choose Fresh Eggplants

The taste of the finished snack largely depends on the quality of the raw vegetables. Dr. Maya Rosman, in an article for The Jerusalem Post, advises first and foremost to evaluate the skin and the stem: a fresh eggplant should have a glossy, taut skin and a green stem. Fruits with brown spots or soft dents are best avoided, as this may indicate damage or prolonged storage. Rosman also notes that small eggplants are usually less bitter and are well suited for salads and baking.

### Less Fat — More Benefit

Worthy of separate attention is the eggplant's tendency to actively absorb fat while frying. Rosman compares them to a sponge and, for less fatty dishes, recommends using baking, grilling, or light sautéing with a small amount of oil. This advice is especially relevant for those who prepare preserves with an emphasis on a lighter, healthier profile of the dish while still preserving the characteristic taste and texture of the vegetables.

## 🔍 Fact-Check Verification

- [Eggplants You'll Want to Eat Right Now: How to Preserve Them for Winter with Peppers and Garlic](https://styler.rbc.ua/ukr/deliciously/baklazhani-ki-hochetsya-z-yisti-vzhe-zaraz-1787322438.html) - Источник содержит полный рецепт закуски (этапы тушения, 50 мл 9% уксуса, стерилизация 5 минут) и советы доктора Майи Росман по выбору баклажанов и снижению жирности. Все данные перенесены в статью без изменений.

## ❓ FAQ

### Q: Why are eggplants salted before cooking?
**A:** The eggplants are sprinkled with two tablespoons of salt and left for a while so that they release their juice and get rid of any possible bitterness, after which they are rinsed under running water.

### Q: How long is the vegetable mixture simmered in total?
**A:** The tomatoes with oil are cooked for 5–7 minutes, then simmered with the peppers and eggplants for about 20 minutes, after adding sugar, salt, soy sauce, and garlic for another 10 minutes, and after pouring in the vinegar — for another 5 minutes.

### Q: How is the finished snack preserved?
**A:** The hot snack is distributed into clean sterilized jars and sealed tightly with lids; for extra safety, the jars can be sterilized for 5 minutes after the water comes to a boil.

### Q: How to choose a fresh eggplant?
**A:** According to Dr. Maya Rosman's advice, a fresh eggplant should have glossy, taut skin and a green stem; fruits with brown spots or soft dents are best avoided.