EGGPLANT (AUBERGINE) SAUCE FOR PASTA
Brenda Litzke
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 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 (or substitute with stock)
In a very large kettle, 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 (or stock); stir.
Bring to boil; reduce heat, cover and simmer for 30 minutes, stirring occasionally.
Put into hot jars and seal.
Process in hot water bath for 40 minutes
Brenda Litzke
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 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 (or substitute with stock)
In a very large kettle, 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 (or stock); stir.
Bring to boil; reduce heat, cover and simmer for 30 minutes, stirring occasionally.
Put into hot jars and seal.
Process in hot water bath for 40 minutes