Eggplant Sauce Canning Recipe

Ingredients:

7 7

Servings Size

• pints

Servings: 7 pints

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

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.

This is very good served over pasta with Mozzarella or feta cheese.