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Canned Eggplant Sauce for Pasta

Source of Recipe

Barb Gertz (recipezaar)


Recipe Introduction

original poster notes: A neighbor gave me a big bag of Eggplant, I have lots of tomatoes from our garden. We love Ratatouille,So I came up wtih this recipe for canning.

List of Ingredients

2 tablespoons olive oil
1 large onion, chopped
6 cloves garlic, chopped
1 large bell pepper, chopped
2 lbs eggplants, peeled &,cubed
8 cups tomatoes, peeled &,cubed
1(6 ounces) can tomato paste
4 tablespoons fresh basil
2 teaspoons dry oregano
1/3 cup sugar
1/4 cup salt
1 teaspoon pepper
1 cup dry red wine


Recipe

1. In a Very Large Kettle, heat Olive Oil over medium heat.
2. Add Onion and Garlic; cook untill the Onion is soft.
3. Add Tomatoes, Eggplant, Bell Pepper, Tomato Paste, Basil, Oregano, sugar, Salt, Pepper, and Wine and Stir.
4. Bring to boil, Reduce heat, cover and simmer for 30 minutes.
5. Stirring occasionally.
6. Put into hot jars and seal.
7. Makes 7 pints or 4 Quart.
8. Process in hot water bath for 40 minutes.
9. This is very good served over Pasta with Mozzarella cheese.