This eggplant-laden sauce is a hearty, meatless version of spaghetti sauce. This recipe comes from the Glass Rooster Cannery cooking school and farm store in Sunbury, Ohio.

Source: Midwest Living

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Recipe Summary

hands-on:
1 hr
total:
3 hrs
Servings:
40
Yield:
5 to 6 pints
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In an 8- to 10-quart nonreactive heavy pot, combine all ingredients. Bring to boiling; reduce heat. Simmer, uncovered, 1 to 2 hours or until desired consistency. Ladle hot sauce into hot, sterilized pint canning jars, leaving 1/2-inch headspace. Wipe jar rims; adjust lids. Process in a boiling-water canner for 55 minutes (start timing when water returns to boiling). Remove jars; cool on wire racks.

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Nutrition Facts

86 calories; total fat 2g; saturated fatg; polyunsaturated fatg; monounsaturated fat 2g; cholesterolmg; sodium 299mg; potassium 245mg; carbohydrates 16g; fiber 2g; sugar 14g; protein 1g; trans fatty acidg; vitamin a 469IU; vitamin c 8mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 12mcg; vitamin b12mcg; calcium 34mg; iron 1mg.

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