Home Recipes Sauces Roasted Eggplant and Pepper Puttanesca Sauce - Ball® Recipes

Roasted Eggplant and Pepper Puttanesca Sauce

Roasted Eggplant and Pepper Puttanesca Sauce - Ball® Recipes
Preserving Method: Water Bath Canning
Makes about 6 pint jars

This sauce is super quick to make, and the roasted eggplant and peppers give it a velvety texture.

Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).


 

  • 6 lb. plum tomatoes 
  • Vegetable cooking spray
  • 2 lb. eggplant, cut into 1-inch cubes
  • 3 large onions, unpeeled and quartered
  • 3 red bell peppers, halved and seeded
  • 2 cups dry red wine
  • 1/2 cup balsamic vinegar
  • 11⁄2 cups chopped pitted kalamata olives
  • 1 Tbsp. anchovy paste or chopped anchovies (optional)
  • 2 tsp. salt
  • 2 tsp. dried oregano
  • 1 tsp. ground black pepper
  • 6 garlic cloves, minced
  • 1 (3.5-oz.) jar capers, drained

 

 

Directions

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.
 

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