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.

Ingredients Nutrition


  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

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.

Teresa Vandiver August 30, 2002

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.

bayouwings October 10, 2009

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

Deb Wolf August 04, 2010

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