Eggplant (Aubergine) Sauce for Pasta

Recipe by Barb G.
READY IN: 1hr 40mins
YIELD: 7 pints
UNITS: US

INGREDIENTS

Nutrition
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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.
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