Eggplant Aubergine Sauce For Pasta Recipes

EGGPLANT (AUBERGINE) SAUCE FOR PASTA

Eggplant (Aubergine) Sauce for Pasta image

A neighbor gave me a big bag of Eggplant, I have lots of tomatoes from our garden. We love Ratatouille, So I came up with this recipe for canning.

Provided by Barb G.

Categories Sauces

Time 1h40m

Yield 7 pints

Number Of Ingredients 13

Ingredients

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

Steps:

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; stir.
Bring to boil; reduce heat, cover and simmer for 30 minutes, stirring occasionally.
Put into hot jars and seal.
Makes 7 pints or 4 quarts.
Process in hot water bath for 40 minutes.
This is very good served over pasta with Mozzarella cheese.

Nutrition Facts : Calories 207.3, Fat 4.8, SaturatedFat 0.7, Sodium 2231.1, Carbohydrate 35, Fiber 9, Sugar 22.7, Protein 4.9

CHUNKY EGGPLANT (AUBERGINE) SAUCE FOR PASTA

Chunky Eggplant (Aubergine) Sauce for Pasta image

Onions, garlic and basil add spice to tender eggplant in this rich and fantastic tasting tomato sauce, which goes a long way! Adjust the red pepper flakes according to your taste. This is from Meals.com.

Provided by Anu_N

Categories Sauces

Time 27m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
2 cups chopped peeled onions
1 tablespoon crushed garlic
1/2 cup water
2 tablespoons tomato paste
2 lbs eggplants, diced
2 cups finely chopped tomatoes
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon dried red pepper flakes
parmesan cheese, to serve (optional)

Steps:

In a pressure cooker, heat oil over medium-high heat.
Add onion and garlic; cook, stirring frequently, for 1 minute.
Add water, tomato paste, eggplant, tomatoes, basil, salt and red pepper flakes.
Following manufacturer's directions bring to high pressure.
Cook 4 minutes, then allow pressure to come down.
Remove lid and cook, stirring, until sauce is thick.
Serve hot over pasta and sprinkle with parmesan cheese, if desired.

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