Eggplant (Aubergine) Sauce for Pasta |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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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. 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 |
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.
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