Eggplant Pasta Sauce or Side Dish

"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."
 
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Ready In:
50mins
Ingredients:
12
Serves:
4-6
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ingredients

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directions

  • 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*.
  • *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.
  • Serve with freshly grated parmesan cheese.

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Reviews

  1. Very good and light. We used this to top our homemade linguine. Felt it was missing something so added about 2 tablespoons balsamic vinegar and the reult was fantastic!
     
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