Emily's Super Eggplant Sauce |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
This recipe makes a large amount of sweet, hearty tomato sauce, featuring eggplant, green pepper, onion, and garlic. Serve over egg noodles for a delicious dinner for six. Ingredients:
1/2 cup olive oil |
1 large eggplant, cut into 1/2 inch cubes |
1 large green bell pepper, chopped |
1 large onion, chopped |
2 cloves garlic, minced |
1 (28 ounce) can diced tomatoes |
1 (6 ounce) can tomato paste |
1 tablespoon sugar |
1 cup water |
1 (16 ounce) package uncooked egg noodles |
Directions:
1. Heat olive oil in a large skillet over medium heat. Cook eggplant, bell pepper, onion, and garlic until soft and tender, stirring often.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain, and set aside.
3. When done, transfer vegetables to a large stock pot. Stir in the diced tomatoes, tomato paste, sugar, and water. Simmer for 15 to 20 minutes, stirring occasionally. Serve hot over egg noodles.
|
|