Community Pick
Eggplant (Aubergine) Sauce for Pasta
photo by Mrs. Hughes
- Ready In:
- 1hr 40mins
- Ingredients:
- 13
- Yields:
-
7 pints
ingredients
- 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
- In a very large kettle, heat olive oil over medium heat.
- Add onion and garlic; cook until the onion is soft.
- Add tomatoes, eggplant, bell pepper, tomato paste, basil, oregano, sugar, salt, pepper, and wine; stir.
- Bring to boil; reduce heat, cover and simmer for 30 minutes, stirring occasionally.
- Put into hot jars and seal.
- Makes 7 pints or 4 quarts.
- Process in hot water bath for 40 minutes.
- This is very good served over pasta with Mozzarella cheese.
Reviews
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This is absolutely delicious! I didn't have enough tomatoes and was a little shy on eggplant, but I still got enough for 8 pints. I saved the last one and we had it for dinner. It's absolutely delicious and my husband, who generally doesn't like eggplant, loves it! Do you have a good recipe for ratatouille too? I've been looking but I'll bet you know a good one. Thanks!
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This was so good! I've made it several times and used as a pasta sauce, pizza sauce and most recently in ravioli casserole. I like it better than homemade tomato sauce, which tends to be more acidic. I'm not experienced canning eggplant so I froze several containers of this instead. I used white wine instead of red-that's just what I cook with-but I really think this recipe is great as written. Thanks!
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Tweaks
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First time I've made this and it was very good! I did substitute the red wine with diluted red wine vinegar. Everything else was exactly what the recipe called for. It did take much longer than the specified time and I got 6 pints. We used one right away and quickly discovered that I would be canning this stuff again next year. The flavor is wonderful! We put it on pasta and also used it for a dipping sauce for cheese sticks and bread sticks.
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Wonderful recipe, bursting with flavor. Was a huge hit with the night-before-Thanksgiving crew (meaning that I skipped the bottling and went right from pan to pasta)! I used organic canned tomatoes, including 1/3 fire-roasted, substituted agave nectar for the sugar, and used brown rice pasta (no loss in taste at all) for the gluten free among us.
RECIPE SUBMITTED BY
Barb G.
Sonora, California