Eggplant Salsa

Delicious home-canned eggplant salsa from Canadian Living. A lab-tested recipe for safety.

Course Condiments
Cuisine American
Keyword Eggplant, Salsa
Prep Time 1 hour 15 minutes
Cook Time 1 hour
Total Time 2 hours 15 minutes
Yield 4 half-litre (US pint) jars
Calories 10 kcal


Metric - US Customary


  1. Wash eggplant and peel.
  2. Dice eggplant to 1 cm (1/2 inch) pieces.
  3. Put in a bowl, mix with 2 teaspoons of the salt.
  4. Cover, let stand for 2 hours, toss occasionally as the liquid is drawn out of the eggplant.
  5. Meanwhile, prep (or purchase) the roasted red pepper; set aside.
  6. Prep the tomatoes; set aside.
  7. Squeeze out any excess moisture remaining in eggplant; discard liquid.
  8. Set eggplant aside.
  9. Wash, peel and mince the garlic; set aside.
  10. Wash, peel, chop the onion finely, measure; set aside.
  11. Put a large saucepan over medium heat. Heat dry for a minute or two.
  12. Add the fennel seed and hot pepper flakes, toast for a minute or until aroma is released.
  13. Add reserved eggplant, roasted pepper, tomato, garlic, onion.
  14. Add all remaining ingredients, stir.
  15. Cover pan, bring pan to a boil, then reduce heat to medium.
  16. Simmer covered for 10 minutes.
  17. Uncover, then simmer for around another 15 minutes, or until mixture has thickened a bit (not too much - remember, it will thicken more once cooled.) Stir periodically.
  18. Ladle hot salsa into hot jars.
  19. Leave 2 cm (1/2 inch) headspace.
  20. Debubble, adjust headspace.
  21. Wipe jar rims.
  22. Put lids on.
  23. Process in a water bath or steam canner.
  24. Process jars for 20 minutes; increase time as needed for your altitude.