The eggplant sauce to preserve or consume immediately is delicious, easy, and quick, a sort of vegetable ragout really full of flavor and great if we want to use seasonal vegetables and then store it in the pantry for winter.
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The eggplant sauce is prepared with few and simple ingredients, and I can guarantee that it is ideal for seasoning pasta on a hot summer day and more. Just think of coming home from work in the evening and craving pasta, but not having time to make the sauce. There it is, waiting for you in the pantry, the jar put away in the summer.
A perfect solution even when we have unexpected guests, you’ll see that you can impress them simply by putting a few spoonfuls of eggplant sauce on a hot bruschetta.
Below I leave you other tasty ideas to prepare with eggplants, and then we will find out how to prepare this eggplant ragout right after the photo as always!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the eggplant sauce to preserve
- 1.1 lbs eggplants
- 1 onion
- 1 clove garlic
- to taste basil
- 14 oz tomato puree (or peeled tomatoes)
- Half glass white wine
- 2 pinches salt
- 2 tablespoons extra virgin olive oil
Tools
- Jars
Preparation of eggplant sauce to preserve
To prepare the eggplant sauce for preserving, first wash and trim the eggplants, then cut them into slices and then into small cubes.
Also chop the onion together with the garlic clove and sauté in a pan with a little extra virgin olive oil; when it starts to become transparent, add the eggplant cubes.
Let them flavor for 10 minutes, making sure they don’t brown too much, then deglaze with wine and let it evaporate.
Now add the tomato puree or peeled tomatoes and crush them with the back of a spoon, salt, and cook the eggplant ragout for at least 20 minutes.
If you see it drying too much, add a little hot water. Before finishing cooking, tear the basil leaves, add them to the sauce, and stir.
Once cooked, taste and adjust the seasoning. You can add freshly ground pepper or a pinch of chili if you like.
Put it in sterilized jars, cap them, and proceed with pasteurization by placing them in a large pot and covering them with water.
Boil for 20 minutes, turn off the heat, and let cool in the water; then they are ready to be stored in the pantry.
If you intend to consume it soon, cover with a layer of extra virgin olive oil, cap, and store in the refrigerator for up to 1 week.
Alternatively, you can freeze the eggplant sauce in suitable containers and…
ENJOY YOUR MEAL
How to preserve eggplant sauce
You can store it in the pantry after sterilization for 10 months, in the freezer for 4 months, or in the fridge for 1 week.
Other recipes
If you want to see other types of recipes, you can go back to HOME.
Did you know that:
Up here, where the magnifying glass is, you can click on “SEARCH” 🔎. You can type the ingredient that you find when you open the fridge door or your pantry, and you’ll be able to access hundreds of recipes with the ingredient you have chosen.
YOU WILL BE AMAZED.
