1 – 1.5 pound eggplant, peeled if desired, and coarsely chopped (6 cups)
4 large red sweet peppers, seeded and coarsely chopped (4 cups)
2 ½ – 3 pounds tomatoes, peeled and chopped (6 cups)
1 tablespoon snipped fresh rosemary
1 tablespoon snipped fresh oregano
2 teaspoons snipped fresh thyme
4 cloves garlic, minced
2 teaspoons salt
1 teaspoon ground black pepper
½ cup snipped fresh basil
½ cup snipped fresh parsley
¼ cup bottled lemon juice or red wine vinegar
In an 8- to 10-quart heavy pot heat oil over medium-high heat. Add onions; cook about 10 minutes or until onions are just tender, stirring occasionally. Add eggplant and sweet peppers; cook and stir about 5 minutes or until eggplant and peppers just begin to soften. Add the tomatoes, rosemary, oregano, thyme, garlic, salt, and black pepper. Bring to boiling over medium-high heat, stirring often; reduce heat. Cover and boil gently for 5 minutes. Stir in basil, parsley, and lemon juice.
Ladle hot vegetable mixture into hot clean pint canning jars, leaving a 1-inch headspace. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a pressure canner at 10 pounds pressure for weighted-gauge canner or 11 pounds pressure for a dial-gauge canner for 75 minutes (start timing when canner reaches 10 or 11 pounds pressure), adjusting for altitude. Allow pressure to come down naturally. Carefully remove canner lid; cool jars in canner for 10 minutes. Remove jars from canner; cool on wire racks. Check lids for seal after 24 hours.
To serve, place contents of one jar in a small saucepan. Bring to a rapid boil. Boil, covered, for 10 minutes (add 1 additional minute for each additional 1,000 feet of elevation).
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3 g fat
(0 g saturated fat,
0 g polyunsaturated fat,
2 g monounsaturated fat),
0 mg cholesterol,
239 mg sodium,
8 g carbohydrates,
3 g fiber,
5 g sugar,
1 g protein.