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Tangy Eggplant and Tomato Spread


  • 1 large eggplant about 1 1/2 pounds
  • 1 pound tomatoes
  • 1 tablespoon olive oil
  • 1 1/2 cups red wine vinegar make sure it's 5% acidity
  • 3 garlic cloves peeled and pressed or minced
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1/2 teaspoon coarse black pepper
  • 1/2 teaspoon citric acid


  • Prepare a boiling water bath canner and four half pint jars.
  • Peel the eggplant and dice it into small cubes.
  • Peel the tomatoes and dice them into bits that are similarly sized to the eggplant.
  • Heat the olive oil in a low, wide, non-reactive pan and add the eggplant and tomatoes. Cook for 2-3 minutes and then add the red wine vinegar, garlic, sugar, salt, and black pepper.
  • Bring to a boil and then reduce the heat to a simmer. Cook, stirring often, for 20-25 minutes, until the liquid reduces and the the vegetables soften. If the eggplant isn't breaking down, use a potato masher to help the cubes meld into the spread.
  • Taste and adjust the salt and pepper levels, as necessary.
  • Remove the pot from the heat. Divide the citric acid between the four half pint jars and ladle the spread in on top. Use a chopstick or plastic bubbling tool to remove any trapped air bubbles and to work the citric acid into the spread.
  • Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 20 minutes.
  • When time is up, remove the jars from the canner and set them on a folded kitchen towel to cool.
  • When the jars are cool enough to handle, check the seals. Sealed jars are shelf stable for up a year. Any unsealed jars should be refrigerated and used promptly.