Ingrédients pour Eggplant Aubergine Sauce For Pasta
- 1/4 cup olive oil
- 1 large onion, chopped
- Garlic Cloves
- 1 green bell pepper, chopped
- Eggplants
- 6 cups chopped tomatoes (about 3 pounds)
- 2 tablespoons tomato paste
- Fresh Basil
- Dry Oregano
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Dry Red Wine
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Comment préparer Eggplant Aubergine Sauce For Pasta
- Heat 1/4 cup olive oil in a large (8-quart) kettle over medium heat.
- Add 1 large onion, chopped, and 4 cloves garlic, minced.
- Cook until the onion is softened, about 5-7 minutes.
- Add 6 cups chopped tomatoes (about 3 pounds), 2 medium eggplants (about 2 pounds), diced, 1 green bell pepper, chopped, 2 tablespoons tomato paste, 1/4 cup chopped fresh basil, 1 tablespoon dried oregano, 1 tablespoon sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 cup red wine.
- Stir well to combine all ingredients.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally. Taste and adjust seasonings as needed.
- Preheat oven to 200°F to warm jars and lids. Once simmering is complete, carefully ladle the hot sauce into sterilized canning jars, leaving 1/2 inch headspace.
- Remove air bubbles and wipe jar rims clean. Place lids and rings on jars and tighten to fingertip tightness.
- Process jars in a boiling water bath for 40 minutes (adjust time based on your altitude – check a canning guide for specifics).
- Remove jars from water bath and let cool completely. Check for seals (lids should not flex). Store sealed jars in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
92 g
Sugar
90g
Fat
3g
Carbs
11g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation North American Low Protein Healthy Sauces Canning Condiments Etc Vegetables American Low Fat Vegetarian Dietary Low Cholesterol Low Saturated Fat Low Calorie Californian Low Carb Savory Sauces Low In Something Number Of Servings Technique 4 Hours Or Less
