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.
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.
- 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
- In a 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, hot pepper flakes, sugar, salt, pepper, and wine; stir.
- Bring to boil; reduce heat, cover and simmer for 30 minutes, stirring occasionally.
- Blend mixture with an emersion blender.
- Put into hot jars and add prepared lids and rings. Screw rings on until finger tight.
- Process in hot water bath for 40 minutes.
No matter how much canning I do, the reduction in volume when fresh produce is processed always amazes me.