Eggplant Sauce For Pasta

[GoDawgs]

Eggplant Sauce For Pasta

Source: Barb Gertz (recipezaar)
Yield: 7 pints

Ingredients

2 TBS olive oil
1 large onion, chopped
6 garlic cloves, chopped
1 large bell pepper, chopped
2 lbs eggplant, peeled and cubed
8 cups tomatoes, peeled and cubed (see note at end of recipe)
1 6 oz can tomato paste
4 tbs fresh basil (or 2 TBS dry)
2 tsp dried oregano
1/3 cup sugar
1/ cup salt
1 tsp black pepper
1 cup dry red wine

- In a large kettle, heat olive oil over medium heat.
- Add onion and cook until soft. Add garlic and stir for 30 seconds to release aroma.
- Add the tomatoes, eggplant, bell pepper, tomato paste, basil, oregano, sugar, salt, pepper and wine and stir.
- Bring to boil; reduce heat, cover and simmer for 30 minutes, stirring occasionally.
- Put into hot jars with 1/2" headspace and add lids and rings.
- Process in hot water bath for 40 minutes.

Notes :
1. If you don't have 8 cups of fresh tomatoes you can sub two 28 oz cans of whole peeled tomatoes plus two 15 oz cans of mild tomatoes with chilis (generic RoTel) OR two 28 oz cans plus one 15 oz can of petite diced tomatoes.

2. We added 1/4 tsp citric acid to each pint jar before processing to make sure acidity was high enough.

[FatBeeFarm]

I make Pasta alla Norma (recipe is online everywhere) which is similar, but I'm not canning it, I'm eating it all up every time It's SOOO delicious.

[FatBeeFarm]

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Another eggplant & tomato combo is freshly on my mind. This was dinner last night: fried Kamo eggplant rounds, slathered with fresh pesto made that morning, and topped with slices of Queen Aliquippa and Berkley Tie Dye Heart. Heaven.