Roasted Eggplant and Pepper Puttanesca Sauce

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Preserving Method: Water Bath Canning

1. Preheat oven to 400°F. Core tomatoes and cut in half lengthwise. Arrange tomato halves on 2 large rimmed baking sheets lined with aluminum foil. Bake at 400°F for 45 minutes or until softened and beginning to char. Remove from oven. Let cool in pan on a wire rack. When tomatoes are cool enough to handle, peel and coarsely chop. Place tomatoes and accumulated juice in a 6-qt. stainless steel or enameled Dutch oven.
 
2. Replace foil on baking sheets; coat foil with cooking spray. Arrange eggplant on 1 baking sheet; onion and bell pepper halves on another. Bake at 400°F for 30 minutes or until edges of eggplant are golden brown and onion and bell pepper are crisp-tender.
 
3. Add eggplant to tomatoes. Remove peel and coarsely chop onion and bell pepper; add to tomato mixture. Stir in wine and remaining ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes.
 
4. Ladle hot sauce into a hot jar, leaving 1⁄2-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling- water canner. Repeat until all jars are filled.
 
5. Process jars 45 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.
 
Roasted Eggplant and Pepper Puttanesca Sauce - Ball® Recipes is rated 3.8 out of 5 by 6.
Rated 5 out of 5 by from Not your grandma's recipe If you read the reviews they say it tastes like wine and balsamic. It has a more complex note with balsamic adding a deep note and wine adding more top notes. So excited for more than a spaghetti sauce! Not all wine is the same and I didn't go cheap...maybe that makes a difference. Thanks for adding more interesting recipes!
Date published: 2016-09-28
Rated 4 out of 5 by from Question So I made this sauce with a first printing recipe about a month ago. SIGH!!! I do have a home pH tester that is kept calibrated and was shocked when the pH was not safe but I simply added citric acid to make it the appropriate pH level. I am a bit of a nervous Nellie so I took it to 4.0 even knowing my calibration shows it runs 0,4 low on the side pH. I am an adult and realizes even with careful checking and double checking printing and editing errors occur. I just need safe advice. But It was only the 15 minutes process. Please advise as what to do with this delicious sauce.
Date published: 2016-09-13
Rated 4 out of 5 by from Error in book ***This online recipe is printed correct, however, in the first printing of the 2016 New Ball Book of Canning there is an error. The book recipe omitted the 1/2 cup Balsamic Vinegar, which is needed to make it acidic enough to be water bathed and shelf stable. This is a very important omission and should be corrected immediately.
Date published: 2016-09-04
Rated 1 out of 5 by from Too much wine and vinegar I made this recipe and was very disappointed. The wine and vinegar tastes were very strong. I understand that it is needed to keep the acidity level where it needs to be in order to be able to water bath it, but having pressure canner instructions would have been helpful, too, especially if the wine and vinegar amounts could have been reduced. I threw this out and did not can it.
Date published: 2016-08-31
Rated 4 out of 5 by from Food Safety? I would like to know why this is safe for waterbath canning. I am assuming the balsamic and capers increase the acidity to safe levels, but don't like to guess. Either an explanation and/or pressure canning instructions would be appreciated.
Date published: 2016-08-11
Rated 5 out of 5 by from WORK INTENSIVE BUT EXCELLENT MADE THIS, TASTED GREAT. I DO WISH BALL WOULD EXPLAIN WHY THIS RECIPE WORKS, THOUGH. IT'S THE ONLY RECIPE I CAN FIND ANYWHERE FOR EGGPLANT.
Date published: 2016-08-04
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