Eggplant (Aubergine) Sauce for Pasta

Barb Gertz's Note:

A neighbor gave me a big bag of Eggplant, I have lots of tomatoes from our garden. We love Ratatouille, So I came up with this recipe for canning.

• Total Time: 1 hrs 40 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Yield: 7 pints

• 2 tablespoons olive oil
• 1 large onion, chopped
• 6 garlic cloves, chopped
• 1 large bell pepper, chopped
• 2 lbs eggplants, peeled & cubed
• 8 cups tomatoes, peeled & cubed
• 1 (6 ounce) can tomato paste
• 4 tablespoons fresh basil
• 2 teaspoons dry oregano
• 1/3 cup sugar
• 1/8 cup salt
• 1 teaspoon pepper
• 1 cup dry red wine

Directions:

1. In a very large kettle, heat olive oil over medium heat.
2. Add onion and garlic; cook until the onion is soft.
3. Add tomatoes, eggplant, bell pepper, tomato paste, basil, oregano, sugar, salt, pepper, and wine; stir.
4. Bring to boil; reduce heat, cover and simmer for 30 minutes, stirring occasionally.
5. Put into hot jars and seal.
6. Makes 7 pints or 4 quarts.
7. Process in hot water bath for 40 minutes.
8. This is very good served over pasta with Mozzarella cheese.

Reviews

[Teresa Vandiver]

I made this and it is excellent... took me longer than specified but worth the time for sure ... also looks wonderful in the jars ... Thanks.

[Deb Wolf]

This is an excellent recipe! It has the flavor of eggplant parmesan without the cheese. Easy to follow instructions.

[Chef #1278294]

This is excellent !! I put up several quarts each year. The only changes I've made is using fresh oregano & parsley since I never seem to have basil available in my garden when I need it & cut the sugar to 1/4 cup.