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.

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Ingredients

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Directions

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  • 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; 2 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 0 mg cholesterol; 299 mg sodium. 245 mg potassium; 16 g carbohydrates; 2 g fiber; 14 g sugar; 1 g protein; 0 g trans fatty acid; 469 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 34 mg calcium; 1 mg iron;

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