 |
Prep Time: 12 Minutes Cook Time: 41 Minutes |
Ready In: 53 Minutes Servings: 4 |
|
Serve this sweet, chunky vegetable sauce over any of your favorite pastas. It's a delicious, high-fiber alternative to traditional meat or marinara sauce. Ingredients:
2 tablespoons olive oil, divided |
3 cups (1-inch) cubed peeled eggplant |
1/2 cup chopped onion |
1/4 teaspoon salt |
1 (8-ounce) package presliced mushrooms |
4 garlic cloves, minced |
2 (14.5-ounce) cans diced tomatoes with garlic and onion, undrained |
1/4 cup chopped fresh parsley, divided |
1/4 cup sliced green olives |
2 tablespoons chopped fresh basil |
1 tablespoon sugar |
2 tablespoons tomato paste |
2 tablespoons balsamic vinegar |
1/4 teaspoon freshly ground black pepper |
4 cups hot cooked pasta |
Directions:
1. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add eggplant; sauté 8 minutes or until tender. Add onion and salt; cook 5 minutes or until onion is tender. Remove eggplant mixture from pan; set aside.
2. Heat remaining 1/2 tablespoon oil in pan over medium-high heat. Add mushrooms; sauté 4 minutes or until tender. Add garlic; sauté 1 minute.
3. Return eggplant mixture to pan; add tomatoes, 2 tablespoons parsley, and next 6 ingredients. Bring to a boil; reduce heat to medium, and cook, uncovered, 20 minutes or until tomato mixture is thick. Serve over pasta. Sprinkle with remaining 2 tablespoons parsley.
|
|