Wednesday, September 7, 2016

Tomato Tomahto... Eggplant (Aubergine) Tomato Sauce

Eggplant (Aubergine) Tomato Sauce
Found on food

Makes 7 pints
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

In a very large pot, 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.

Fill jars to 1 inch headspace, wipe rims, and assemble lids.

Process pints in a pressure canner at 10 lbs of pressure for 25 minutes (quarts for 40 mins).

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