Eggplant Pasta Sauce or Side Dish |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Have been making this for years and years. It's good served over pasta, as a side dish, or as a stand alone with a salad and some good bread. Have made it with the mushrooms and without. Good either way. Freezes very well. Ingredients:
1 tablespoon olive oil |
1 teaspoon olive oil |
4 cups cubed eggplants |
1 medium onion, diced |
3 garlic cloves, minced |
1 (28 ounce) can whole tomatoes, drain and chop, reserve liquid |
1 cup chopped fresh mushrooms |
1/2 cup red wine |
1 tablespoon parsley |
fresh basil leaves or 2 teaspoons dry basil |
1 teaspoon sugar (or to taste) |
salt & pepper |
Directions:
1. Saute' onion, garlic and eggplant in oil for five minutes. Add all other ingredients (including reserved liquid from tomatoes) and bring to a boil. Lower heat and simmer for 30 minutes*.
2. *I always cover and cook this longer (an hour or more until it tastes right to me) as I don't care for raw tasting tomatoes. When it's almost done, I uncover and cook a little longer so it thickens a bit. Again, just a personal preference.
3. Serve with freshly grated parmesan cheese.
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