I love eggplants, but there is only so much grilling and broiling a girl can do. This pasta sauce is a delicious way to use them easily and it combines all my favorite garden fresh flavors!
Start out by cutting up the eggplant and separating it from the other veggies. You want to cook it separately for about 20 min before you add it to the tomato sauce. This will keep the eggplant rich in flavor so that you’ll have distinct tomato and eggplant bites in your sauce.
While the eggplant softens take a separate pan and cook your Onion, Garlic and Pepper with olive oil until soft.
Add your tomatoes and allow to simmer so the flavors can all meld together. I love to use my canned tomatoes for this recipe, but if you have fresh tomatoes definitely use those- they’re better than store-canned tomatoes every day!
Add the eggplant at the very end and allow all those flavors to mingle while you cook up your noodles! This will be a pretty thick sauce on top of your noodles, but oh so good! Enjoy!
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- 5 Eggplants Thin, long Chinese Eggplants Cut into pieces
- 5 Tbsp. Olive Oil Divide out 3 Tbsp.
- 5 Cloves Garlic Minced
- 1 Pepper Chopped (Bell, Banana, depends on desired spice)
- 1 Quart Canned Tomatoes Or 3-4 fresh tomatoes
- 1/3 Cup Basil Coarsely Chopped
- 1 Roma Tomato Chopped (optional)
- Salt & Pepper to taste
Ingredients
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- Put 2 Tbsp. Olive Oil in a saucepan and heat. Add garlic, onion and pepper. Cook until soft, stirring occasionally. Add canned tomatoes.
- While tomatoes simmer; Cut eggplant up into 1 to 2 inch pieces. If using a larger, older eggplant remove seedy center.
- Put 3 Tbsp. of Olive Oil in a separate pan and heat. Add eggplant and stir. Add salt and pepper to taste as you stir. Cook for 20 min, until eggplant is soft (but don't overcook to where it loses its form).
- Add Basil and chopped roma tomato to sauce. Cook for 5 more min. then add eggplant.
- Cook all ingredients together on low while your pasta noodles cook. Top with basil and Parmesan Cheese