Roasted Eggplant Puttanesca Sauce: A Unique Water Bath Canning Recipe for Summer Produce

If you're swimming in garden-fresh vegetables and looking for a creative, delicious way to preserve them, this Roasted Eggplant Puttanesca Sauce is the perfect canning recipe to try. I'm Jennifer from Miles Away Farm, and today I’m walking you through a flavorful and practical way to preserve your summer harvest—with a twist: this sauce includes eggplant, a rarely canned ingredient.

Why This Eggplant Canning Recipe Is Special
Most canning recipes avoid eggplant because it’s not approved for solo canning due to safety concerns. Eggplant’s low acidity means it’s typically unsuitable for water bath canning. However, this recipe incorporates red wine and balsamic vinegar to safely lower the pH, allowing us to use the water bath method without sacrificing flavor or texture. The result? A tangy, umami-rich pasta sauce that’s versatile enough to serve as a bruschetta topping or quick weeknight dinner base.

What is Eggplant Puttanesca?
Traditional Puttanesca is a bold Italian pasta sauce featuring:

Tomatoes

Garlic

Onions

Olives

Capers

In our version, we enhance it with roasted eggplant and sweet red peppers, making it even heartier and perfect for preserving late-summer vegetables.

Ingredients You'll Need
This batch makes about 8 pints of chunky, flavorful sauce:

6 lbs tomatoes (plum or heirloom)

2 lbs eggplant (Italian or Japanese varieties)

3 onions (red, yellow, or cipollini)

1 lb sweet red peppers (such as Carmen or bullhorn)

1 ½ cups chopped Kalamata olives

3 oz capers

2 cups red wine (such as Cabernet Sauvignon)

½ cup balsamic vinegar

2 tsp salt

2 tsp dried oregano

1 tsp black pepper

1 tbsp chopped anchovies or paste

6 cloves garlic (roasted or fresh)

Step-by-Step: How to Make Eggplant Puttanesca for Canning
1. Roast the Tomatoes
Slice and roast at 400°F for 45 minutes until the skins blister and char slightly.

Peel the skins (they should come off easily) and collect all juices.

2. Roast the Eggplant, Onions, and Peppers
Chop eggplant into ½–1" cubes.

Quarter the onions and slice the red peppers.

Roast all until tender and lightly browned.

3. Pulse and Combine
Use a food processor to chop the roasted onions and peppers to your desired consistency.

In a large Dutch oven, combine all roasted vegetables, tomato juices, and the remaining ingredients.

4. Simmer the Sauce
Bring to a full boil and cook for 15 minutes.

The mixture should remain chunky and low in liquid—ideal for pasta or toast toppings.

Water Bath Canning Instructions
Prepare Your Jars
Fill sterilized pint jars with hot sauce, leaving ½ inch headspace.

Wipe, Lid, and Ring
Clean rims, apply new lids, and screw rings on to fingertip tight.

Process
Water bath can for 45 minutes, adjusting for altitude as necessary.

Cool and Store
Let jars sit for 5 minutes in the canner after turning off heat to prevent siphoning. Remove and allow to cool completely. Check seals before storing.

How to Use Your Canned Eggplant Puttanesca
This sauce is incredibly versatile:

Toss it with pasta for a fast, hearty dinner

Serve on toasted crostini with a sprinkle of cheese for a delicious appetizer

Use as a pizza base or add to soups for extra flavor

Final Thoughts

Canning eggplant isn't common—but this eggplant Puttanesca recipe makes it safe, delicious, and practical. With rich Mediterranean flavors and a chunky, roasted texture, it’s the perfect way to stretch your summer bounty into the colder months.