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Easy Multipurpose Eggplant Sauce

I love to cook.  I could stay in the kitchen for hours, but sometimes I just don’t have the time.  I am running a little hotel close to the medieval town of Certaldo.  On some days I am quite busy serving and preparing breakfast and dinner, dealing with paperwork, and a lot of other chores.  Today was one of those busy days. So I decided to make an eggplant sauce for my pasta.

I love this sauce because it is so versatile that you could use it as a spread over a bruschetta, you could use it as a pasta sauce.  You could use it to stuff Zucchini with!  I could snack on it all day!

I have posted a video on Youtube, but here is my recipe, which of course you can modify it however you want.

Pasta alle Melanzane

Ingredients:

1 Tbs pureed garlic (you can use it whole and once it has browned discard it if you don’t enjoy garlic)

1/2 Tsp chili flakes

1/2 cup roughly chopped basil

1/2 olive oil

4 cups roughly diced eggplant

2 Cups organic pureed canned tomatoes (you can use them whole and cut them up.  It all depends on the consistency you like)

1 Cup quartered or halved cherry tomatoes (just for looks)

salt and pepper

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Deep fry the eggplant.  Don’t think about the calories, just do it.  (lower fat option described underneath)

Place olive oil, chili flakes, garlic, and basil in a pan large enough to hold your eggplant.

When everything sizzles add the fried eggplant (low fat version: add the raw eggplant, raise heat and cook until tender, circa 15 minutes)

Add the pureed tomatoes.  Cook for another 15 minutes.

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Add the raw tomatoes and more fresh basil leaves.

And now you can sauté your pasta with the sauce or place it in a container for future use.

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