Canning Eggplant And Tomatoes Food

EGGPLANT (AUBERGINE) SAUCE FOR PASTA

Eggplant (Aubergine) Sauce for Pasta image

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.

Provided by Barb G.

Categories Sauces

Time 1h40m

Yield 7 pints

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 207.3, Fat 4.8, SaturatedFat 0.7, Sodium 2231.1, Carbohydrate 35, Fiber 9, Sugar 22.7, Protein 4.9

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