By Barb Gertz on August 19, 2002
Photo by Chef Jeaneene
Photo by Chef Jeaneene
"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."
Serving Size: 1 (3233 g)
Servings Per Recipe: 1
"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."
"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."
"This is an excellent recipe! It has the flavor of eggplant parmesan without the cheese. Easy to follow instructions."
"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!"
"Excellent! I made it almost exactly as written. I cannot use onion, so I chopped a similar amount of zucchini and added some onion powder when I sauteed it. I used cooking wine, because I couldn't get to the liquor store to buy any real wine, but the sauce is fantastic. My tomatoes were beautifully ripe and sweet, so I could have gotten away with less sugar, so I'll be sure and taste the sauce before adding sugar next time."
"This is a great sauce recipe! We changed it some instead of 2lbs eggplant, we used 1lb eggplant and 1lb zucchini. Also we puree'd and seeded the tomatoes and added an extra can of paste came out delicious. More of a marinara sauce this way"
"This is delicious! My son calls it garden sauce because everything other than the S&P, sugar, and wine came from the garden ;-) I haven't had a chance to can this recipe yet. Ended up splitting the pot with some friends that stopped by while I was cooking. Thank you for a great summer and winter recipe!"
"Let me add my 5 stars for this great recipe. I put eggplant in my garden this year, and boy do they produce. So I was looking for a recipe to use some of them up, and I also wanted to try my hand at canning. It was quite an experience! But I have made several more quarts with better (and faster) results. This is a wonderful (and healthy) addition to my pantry for the long cold winter months ahead. I love Barb's recipes!"
"Wonderful sauce and very easy to put together and can! Love it! I used already canned tomatoes to equal 8 cups since the best tomatoes are out of season here. They worked just fine with the only difference resulting in 6.5 pints instead of 7. The half pint will be perfect for a breadstick dipping sauce. Thanks for a great recipe Barb!"
"I can't believe I didn't rate this, but I will now. Great marinara. I've used it on pasta, in lasagna, etc, etc... I followed the directions exactly and didn't change a thing. Thanks, Barb."
"I made this yesterday and it was excellent. I've never liked homemade sauces as well as what I get in the store, but this was so good. The addition of the wine did it I think. I used a Cabernet/Merlot blend. Very good, thank you!"
"this is a great sauce. i used half the sugar and also added finely chopped olive. i have made it on seperate ocassions using red wine and white wine. i have since given out the recipe to several of my friends who also loved it."
"Barb- I'm rapidly becoming your biggest fan! ANOTHER great recipe. The wine definately made the sauce - I used Cabernet and it was superb. Also freezes well for leftovers!"
"This was easy to do except for peeling the tomatoes. I tasted it before it went into my jars and I may cut down on the sugar next time. I think the wine added extra body to the sauce. I am looking forward to this winter when I serve up most of my tomato dishes. "
"This recipe is amazing! I added mushrooms (about 15 buttons) and reduced the quantity for 2 meals (we are a family of 6). Will make this again and again. Thanks for posting!"
"Absolutely wonderful! Deep, rich flavors. Who needs to make eggplant parm when all you have to do is make this and serve over rice/pasta. Gave my stash to family. Now I have to make more (and hide it!)."
"This is a great sauce recipe! I had lots of eggplant this year and wasn't sure what to do with all of them...This is a great way to use them up. Love how the wine adds a deepness to it...Everyone in the family agreed it is now our favorite pasta sauce. I'm now on my my third batch!! Thanks so much for an excellent recipe!!!"
"I made several batches of this in summer with veggies from my garden (canned some and froze some). My husband and I just had a jar over pasta for lunch today (its February and snowing) and it was like a breath of summer. Delish!! Thanks."
"I made this and noted one reviewer's comment to try the sauce before you sweeten it. Good idea, as I used about one fourth less sugar (I used brown for a darker flavor) than called for and still thought it a tad sweet. Everyone has different tastes, so adjustments are natural. I am really grateful for Barb Getz posting this recipe. It's very very good spaghetti sauce. We tried it on whole wheat pasta and it was wonderful, a many-layered depth of flavor!"
"I was looking forhealthy eggplant recipes after I impulse-bought two huge beautiful eggplants at the farmer's market ... This was amazing and tasted better that I imagined. I made a few small changes: the tomatoes were half fresh diced tomatoes (2 large) and a large can of crushed tomatoes with herbs, added a little crushed red pepper for some heat and used my potato masher at the end to mash up the diced eggplant. I served this over cheese raviolis topped with parm and froze the leftovers. This recipe was a great find - I will make it often. Thank you!"