Eggplant Pasta Sauce alla Puttanesca

An eggplant and tomato pasta sauce from Ball Home Canning

Course Main Course
Cuisine Italian
Keyword Eggplant, Pasta Sauce, Tomatoes
Prep Time 40 minutes
Cook Time 2 hours
Total Time 2 hours 40 minutes
Yield 6 half-litre (US pint) jars
Calories 157 kcal


Metric - US Customary


  1. Get two large, rimmed baking sheets and line them with tin foil. Don't grease or spray. Set aside.
  2. Pit and chop the olives. Set aside.
  3. Peel and mince the garlic, add to olives, set aside.
  4. Start oven heating to 220 C (400 F).
  5. Wash tomatoes, core, cut in half and place cut side down on prepared baking sheet.
  6. Put tomatoes in oven on one rack and start them roasting.
  7. Spray the second lined baking sheet with cooking spray.
  8. Wash and stem the peppers. Cut each in half and seed them. Place the halves skin side up on the second baking sheet.
  9. Leave onion peeled, cut in fours, add to second baking sheet peel sides up.
  10. Wash and stem the eggplant. Cut into cubes that are about 3 cm (1 inch) square. Add to second baking sheet.
  11. Put in oven on a second rack.
  12. Let the tomato sheet bake for about 45 minutes in total, till the tomato skins are just starting to char.
  13. Let the eggplant and pepper sheet bake for about 30 minutes in total, or until the eggplant cubes are turning golden and the pepper is tender.
  14. When tomatoes are done, remove from oven and let cool on the pan. When the tomatoes are cool enough to handle, peel them. Discard the peel. Coarsely chop the tomato, seeds and all.
  15. Put tomato in a pot that is at least 6 litres (quarts) in size.
  16. When eggplant and peppers are done, remove from oven.
  17. Add the eggplant to the pot with the tomato.
  18. Remove and discard the onion peel, coarsely chop the onion, add to pot.
  19. Peel the peppers as much as possible. Coarsely chop, add to pot.
  20. Add all remaining ingredients to the pot including the olives and garlic prepared at the start.

  21. Bring to a boil, then reduce heat to a simmer.
  22. Let simmer for 15 minutes, uncovered.
  23. Ladle sauce into heated jars.
  24. Leave 2 cm (1/2 inch) headspace.
  25. Debubble, adjust headspace.
  26. Wipe jar rims.
  27. Put lids on.
  28. Process in a water bath or steam canner.
  29. Process jars for 45 minutes; increase time as needed for your altitude.