Saturday, February 26, 2011

Eggplant Pasta Sauce

Really good recipe! Here's a link to the original recipe. I just made a few alterations:

Olive oil
4 c. eggplant, cubed
1 onion, diced
4 garlic cloves, minced
28 oz. canned diced tomatoes (do not drain)
1/2 c. Marsala wine
1 Tbsp. cilantro, chopped
1-2 Tbsp. capers
1 tsp. sugar
dried thyme and basil, to taste
salt and pepper, to taste (I highly recommend lots of pepper!)
Hot cooked pasta
Parmesan cheese, grated

Saute the onion for 2-3 minutes, then add the garlic and eggplant. Saute about 5 minutes more. Add all the other ingredients. Bring to a boil. Reduce heat and simmer for about 30 minutes, uncovered. Stir occasionally. Cook until the eggplant is soft and the sauce is the consistency you want. Serve over pasta. Top with Parmesan.

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