Snapshots of life on our little homestead

With the very warm wet summer this year we have a bumper crop of green beans, tomatoes and eggplant. This morning I used 12 pounds of our tomatoes and 4 pounds of eggplant to make some lovely jars of aubergine pasta sauce.

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The recipe I use is as follows. Please keep in mind that the canning method is the one that I use in my house. Please follow the canning method and times that are appropriate for your household.

INGREDIENTS

    • 2 tablespoons olive oil
    • 1 large onion , chopped
    • 6 garlic cloves , chopped
    • 1 large bell pepper , chopped
    • 2 lbs eggplants, cubed
    • 8 cups tomatoes , peeled & cubed
    • 1/4 cup tomato powder or 1-6 ounce can of tomato paste
    • 4 tablespoons fresh basil
    • 1/4 teaspoon red pepper flakes
    • 2 teaspoons dry oregano
    • 1/3 cup date sugar (can substitute brown sugar)
    • 2 teaspoons sea salt 
    • 1 teaspoon pepper
    • 1 cup dry red wine

DIRECTIONS

  1. In a large pot, 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, hot pepper flakes, sugar, salt, pepper, and wine; stir.
  4. Bring to boil; reduce heat, cover and simmer for 30 minutes, stirring occasionally.
  5. Blend mixture with an emersion blender. 
  6. Put into hot jars and add prepared lids and rings. Screw rings on until finger tight.
  7. Process in hot water bath for 40 minutes.

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No matter how much canning I do, the reduction in volume when fresh produce is processed always amazes me. 

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