Eggplant (Aubergine) Sauce for Pasta

Total Time
1hr 40mins
Prep
30 mins
Cook
1 hr 10 mins

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.

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Ingredients

Nutrition

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.
Most Helpful

5 5

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.

5 5

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.

5 5

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