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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; fat 2g; carbohydrates 16g; mono fat 2g; insoluble fiber 2g; sugars 14g; protein 1g; vitamin a 469.2IU; vitamin c 8.3mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 11.8mcg; sodium 299mg; potassium 245mg; calcium 34mg; iron 0.9mg.
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