Eggplant Salsa

It's a great use of eggplant since there are not many recipes that you can use this valuable vegetable in canning. Enjoy.
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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Appetizer
Cuisine Mexican
Servings 40


  • 5 cups shredded eggplant
  • 2 pc. medium red peppers, diced
  • 1 1/2 pc. medium red onion, diced¬†
  • 1/4 cup pickling salt
  • 1/2 tablespoon pickling salt
  • 1 tablespoons dry mustard
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon cumin
  • 1 1/2 cups white vinegar
  • 1/2 cup brown sugar
  • 1 tablespoons red pepper flakes
  • 1/2 teaspoon pepper
  • 2 1/2 cups chopped ripe tomatoes
  • 6 ounces tomato paste


Day one:

  • In a large bowl combine; eggplant, onions, red pepper and the 1/4 cup salt. Mix together cover and let stand over night in refrigerator.

Day two:

  • Rinse, drain well and put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, 1/2 T. salt, pepper, tomatoes and tomato paste. Bring to a boil and simmer for 15 minutes.
  • Ladle into sterilized jars filling to 1/2" headspace. I added 1 T. bottled lemon juice to each of the pint jars and 1/2 T to half pint. Remove air bubbles, ¬†Wipe rims, add hot lids and rings. Water bath jars for 15 minutes at a full boil.
  • Makes 3 pints and 1 half pint.
Keyword Eggplant Salsa, Salsa