Eggplant Aubergine Sauce For Pasta
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.
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.
Ingredients
olive oil, onion, garlic cloves, bell pepper, eggplants, tomatoes, tomato paste, fresh basil, dry oregano, sugar, salt, pepper, dry red wine