Eggplant (Aubergine) Sauce for Pasta

Step 1

In a very large kettle, heat olive oil over medium heat.

Step 2

Add onion and garlic; cook until the onion is soft.

Step 3

Add tomatoes, eggplant, bell pepper, tomato paste, basil, oregano, sugar, salt, pepper, and wine; stir.

Step 4

Bring to boil; reduce heat, cover and simmer for 30 minutes, stirring occasionally.

Step 5

Put into hot jars and seal.

Step 6

Makes 7 pints or 4 quarts.

Step 7

Process in hot water bath for 40 minutes.

Step 8

This is very good served over pasta with Mozzarella cheese.