Wash the eggplants well under a stream of cold water, making sure to remove any impurities. Then, cut them into cubes, with the option of leaving the skin on or off, depending on your preferences. Sprinkle the eggplant cubes with salt to help them release their bitter juices. Set them aside for at least 30 minutes to drain well. After this time, place the eggplants in a colander to drain completely.
Meanwhile, prepare the tomatoes. Wash them well under running water. With a knife, make a cross-shaped incision on the opposite side of the stem. Then, dip the tomatoes in boiling water for 2-3 minutes to make peeling easier. After this time, transfer the tomatoes to a bowl of cold water to stop the cooking process. Once cooled, peel them, cut them in half, remove the seeds, and dice them.
Finely chop the onion and garlic. In a saucepan, add the eggplant cubes and sauté them for 5-7 minutes, stirring continuously to prevent sticking. Once the eggplants have softened, add the chopped onion and garlic, continuing to sauté the mixture for 3-4 minutes until the onion becomes translucent. Now it's time to add the previously chopped tomatoes.
Season with salt and pepper to taste, add a teaspoon of sugar to balance the acidity of the tomatoes, and let it simmer on low heat for 25-30 minutes. Stir occasionally, ensuring the vegetables cook evenly and the sauce reduces. About 10 minutes before cooking is finished, add the freshly chopped basil, which will add an irresistible aroma to the dish. Finally, check the taste and adjust with a little more salt, pepper, and lemon juice for an extra touch of freshness.
Once the mixture is ready, prepare the jars, making sure they are clean, dry, and slightly warmed. Pour the hot mixture into the jars, filling them almost to the top. Seal the jars tightly and sterilize them for 40 minutes in a preheated oven at 150 degrees. After the sterilization time has expired, turn off the oven but let the jars cool gradually inside. They will now be perfectly preserved for later use.
Label the jars and store them in a dark, cool place. This eggplant sauce recipe with tomatoes and basil is a delicious accompaniment to any pasta dish and can also be used as a filling for sandwiches or as a side dish with various meats. Enjoy this dish, full of flavors and colors, which will bring a special touch to your table!
Meanwhile, prepare the tomatoes. Wash them well under running water. With a knife, make a cross-shaped incision on the opposite side of the stem. Then, dip the tomatoes in boiling water for 2-3 minutes to make peeling easier. After this time, transfer the tomatoes to a bowl of cold water to stop the cooking process. Once cooled, peel them, cut them in half, remove the seeds, and dice them.
Finely chop the onion and garlic. In a saucepan, add the eggplant cubes and sauté them for 5-7 minutes, stirring continuously to prevent sticking. Once the eggplants have softened, add the chopped onion and garlic, continuing to sauté the mixture for 3-4 minutes until the onion becomes translucent. Now it's time to add the previously chopped tomatoes.
Season with salt and pepper to taste, add a teaspoon of sugar to balance the acidity of the tomatoes, and let it simmer on low heat for 25-30 minutes. Stir occasionally, ensuring the vegetables cook evenly and the sauce reduces. About 10 minutes before cooking is finished, add the freshly chopped basil, which will add an irresistible aroma to the dish. Finally, check the taste and adjust with a little more salt, pepper, and lemon juice for an extra touch of freshness.
Once the mixture is ready, prepare the jars, making sure they are clean, dry, and slightly warmed. Pour the hot mixture into the jars, filling them almost to the top. Seal the jars tightly and sterilize them for 40 minutes in a preheated oven at 150 degrees. After the sterilization time has expired, turn off the oven but let the jars cool gradually inside. They will now be perfectly preserved for later use.
Label the jars and store them in a dark, cool place. This eggplant sauce recipe with tomatoes and basil is a delicious accompaniment to any pasta dish and can also be used as a filling for sandwiches or as a side dish with various meats. Enjoy this dish, full of flavors and colors, which will bring a special touch to your table!
Ingredients
For 1 serving: -1 eggplant -1 kg of tomatoes or 1 can of tomatoes in juice of 800 g -1 onion -3-4 garlic cloves -a few fresh basil leaves or ½ teaspoon dried -1 teaspoon sugar -2 tablespoons lemon juice -oil -salt -pepper