Eggplant (Aubergine) Sauce for Pasta |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 1 |
|
I found this recipe in a back issue of Chatelaine magazine and make it whenever eggplant is on special and DH and I feel like having a vegetarian meal. It's great served with a green salad and homemade bread! Ingredients:
1 onion, chopped |
1 stalk celery, chopped |
1/2 green pepper, chopped |
3 garlic cloves, minced |
1 tablespoon butter |
1 medium eggplant, peeled and diced |
1 (28 ounce) can crushed tomatoes |
1 (5 1/2 ounce) can tomato paste |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1 teaspoon sugar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
spaghetti or other long pasta |
parmesan cheese, for serving |
Directions:
1. Cook onion, celery, green pepper and garlic in butter.
2. Add eggplant and cook 5 minutes over medium heat.
3. Add tomatoes, tomato paste and spices.
4. Simmer 30 minutes or until eggplant is done to your personal taste.
5. Cook pasta and drain.
6. Cover with sauce and sprinkle with Parmesan cheese.
|
|