Ingredients
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2 tablespoons olive oil
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1 large onion, chopped
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6 garlic cloves, chopped
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1 large bell pepper, chopped
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8 cups tomatoes, peeled & cubed
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1 (6 ounce) can tomato paste
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4 tablespoons fresh basil
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2 teaspoons dry oregano
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1/3 cup sugar
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1/8 cup salt
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1 teaspoon pepper
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1 cup dry red wine
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2 lbs eggplants, peeled & cubed
Instructions
- In a very large kettle, heat olive oil over medium heat.
- Add onion and garlic; cook until the onion is soft.
- Add tomatoes, eggplant, bell pepper, tomato paste, basil, oregano, sugar, salt, pepper, and wine; stir.
- Bring to boil; reduce heat, cover and simmer for 30 minutes, stirring occasionally.
- Put into hot jars and seal.
- Makes 7 pints or 4 quarts.
- Process in hot water bath for 40 minutes.
- This is very good served over pasta with Mozzarella cheese.