This home-canned salsa recipe is a great way for eggplant (aka aubergine) lovers to use up the eggplant from their garden or that they scored for a great deal at the market. It features eggplant, roasted red pepper, tomatoes and red wine vinegar.
This recipe comes from the Canadian Living home canning book (2012) and has been lab-tested by them to meet Bernardin / USDA safety standards.
Canadian Living says, “This salsa tastes great on chips, bread or Italian-style subs, and makes a nice addition to an antipasto plate.”
The recipe writers suggest letting this mellow in the jars for at least a week before sampling.
Jar size choices: Quarter-litre (1/2 US pint / 250 ml / 8 oz) OR half-litre (US pint / 500 ml / 16 oz)
Processing method: Water bath or steam canning
Yield: 4 x half-litre (US pint) jars
Headspace: 2 cm (1/2 inch)
Processing time: 20 minutes
Yield: 4 x half-litre (US pint) jars
Serving size: 2 tablespoons
Fat: 0 g
- 500 g peeled, diced eggplant (8 cups / 1¼ lbs. Measured after prep)
- 1 tablespoon salt
- 400 g roasted, peeled red pepper (2 cups / 14 oz. Measured after prep)
- 1.2 kg peeled, seeded, chopped tomatoes (5 cups / 2.5 lbs. Measured after prep.)
- 3 cloves garlic
- 250 g finely chopped onion (1½ cups / 8 oz. Measured after prep)
- 1½ teaspoons fennel seeds
- 1½ teaspoons hot pepper flakes
- 125 ml red wine vinegar (1/2 cup / 4 oz)
- 1½ teaspoons dried oregano
- 1 teaspoon granulated sugar
- ¼ teaspoon ground black pepper
- Wash eggplant and peel.
- Dice eggplant to 1 cm (1/2 inch) pieces.
- Put in a bowl, mix with 2 teaspoons of the salt.
- Cover, let stand for 2 hours, toss occasionally as the liquid is drawn out of the eggplant.
- Meanwhile, prep (or purchase) the roasted red pepper; set aside.
- Prep the tomatoes; set aside.
- Squeeze out any excess moisture remaining in eggplant; discard liquid.
- Set eggplant aside.
- Wash, peel and mince the garlic; set aside.
- Wash, peel, chop the onion finely, measure; set aside.
- Put a large saucepan over medium heat. Heat dry for a minute or two.
- Add the fennel seed and hot pepper flakes, toast for a minute or until aroma is released.
- Add reserved eggplant, roasted pepper, tomato, garlic, onion.
- Add all remaining ingredients, stir.
- Cover pan, bring pan to a boil, then reduce heat to medium.
- Simmer covered for 10 minutes.
- Uncover, then simmer for around another 15 minutes, or until mixture has thickened a bit (not too much - remember, it will thicken more once cooled.) Stir periodically.
- Ladle hot salsa into hot jars.
- Leave 2 cm (1/2 inch) headspace.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process jars for 20 minutes; increase time as needed for your altitude.
How to water bath process.
How to steam can.
When water-bath canning or steam canning, you must adjust the processing time for your altitude.
- Canadian Living suggests using red shepherd peppers when they are in season, and regular red bell peppers when they are not.
- You need to start with 700 g / 1.5 lbs of unpeeled eggplant. About 2 medium.
- You need to start with about 2 kg (5 lbs) of tomatoes
- Tip! You could prep the roasted red pepper the day before and just refrigerate it overnight, to save time on canning day.
Canadian Living Test Kitchen. The Complete Preserving Book. Montreal, Canada: Transcontinental Books. 2012. Page 207.
- Reduced salt from 3.5 teaspoons down to just 3 teaspoons (1 tablespoon) for less fiddly measurement.
Per 2 tablespoons
- 10 calories, 186 mg sodium
- Weight Watchers PointsPlus®: 0 points for 1 to 6 tablespoons, 1 point for 8 tablespoons
- Weight Watchers SmartPoints®: 0 points for 2 tablespoons, 1 point for 3 to 6 tablespoons
* Nutrition info provided by MyFitnessPal
* PointsPlus™ and SmartPoints™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® and SmartPoints® registered trademarks.