Ingredients:
1 large eggplant, peeled and diced small
1 onion minced
6 cloves garlic, minced
1 carrot minced
36 oz canned peeled tomatoes (crushed by hand)
1/2 cup tomato puree
1/2 cup olive oil
1 tsp crushed hot red pepper
salt
pepper
1 large eggplant, peeled and diced small
1 onion minced
6 cloves garlic, minced
1 carrot minced
36 oz canned peeled tomatoes (crushed by hand)
1/2 cup tomato puree
1/2 cup olive oil
1 tsp crushed hot red pepper
salt
pepper
Directions:
In large sauce pan, heat the oil and then saute onion, garlic, crushed hot red pepper, and carrot for about 10-15 minutes or until soft and fragrant. Add eggplant and saute another 15-20 minutes until tender and darkly colored. Add salt and pepper to taste and stir. Add tomatoes and cook for about 30-40 minutes. Serve over hot pasta.
My thoughts:
This was the best eggplant/tomato sauce I ever tasted! The eggplant was really tender and absorbed the yummy garlic and onion flavors. We served this with some chicken and a sprinkle of Parmesan, but it would be good all on its own.
What a great idea! The eggplants at the farmer’s market are beautiful and pretty cheap right now and this sounds like a great way to use them.
That’s exactlly what we did! We bought 3 huge eggplants for only a couple of bucks.
mmm. I’m always looking for eggplant recipes…
One of my favorite Sicilian pasta dishes is called Pasta alla Norma and it’s very similar to this. It’s topped with Ricotta Salata (a hard, salted ricotta cheese)instead of Parmesan Cheese…so yummy!
My husband doesn’t care too much for the texture of eggplant, so I’m always looking for ways to disguise it. this sounds perfect!
This looks so yummy and easy to make too. I’m definitely going to try this.
I love the blue-striped dish!
havene been back to read ur blog and i was greeted with a new look…wow !
Excellent recipe. I’ll cut the crushed pepper by a third next time I make it and will add a little thyme, but this is a very flavorful sauce, especially for the ease and small number of ingredients.