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.




  • 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.


Nutrition Facts

86 calories; 2 g total fat; 0 mg cholesterol; 299 mg sodium. 16 g carbohydrates; 1 g protein;