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).
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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