Eggplant (Aubergine) Sauce for Pasta

By Barb Gertz on August 19, 2002

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Ingredients

    1. 2 tablespoons olive oil
    2. 1 large onion, chopped
    3. 6 garlic cloves, chopped
    4. 1 large bell pepper, chopped
    5. 2 lbs eggplants, peeled & cubed
    6. 8 cups tomatoes, peeled & cubed
    7. 1 (6 ounce) cans tomato paste
    8. 4 tablespoons fresh basil
    9. 2 teaspoons dry oregano
    10. 1/3 cup sugar
    11. 1/8 cup salt
    12. 1 teaspoon pepper
    13. 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.