Eggplant (Aubergine) Sauce for Pasta

READY IN: 1hr 40mins
Recipe by Barb G.

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.

Top Review by 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.

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.

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