Garlic Eggplant Sauce for Pasta Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 large eggplants
1 28 oz. can crushed tomatoes
8 - 10 cloves of fresh garlic (the more, the better)
salt
pepper
olive oil
water
pasta and grated Pecorino Romano cheese
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Directions: |
Directions:Peel the eggplant and cut into 1-inch cubes. If the eggplant is seed, cut out the excess seeds.
Cover the bottom of a large skillet with olive oil. Heat; put the eggplant in the hot pan.
Finely chop the garlic and place it in the hot pan with the eggplant. Season to taste with salt and pepper; eggplant needs lots of seasoning.
Add about 1/2 c. of water, so the eggplant does not burn but does get softened before you add the sauce. Cook about 10 minutes until the eggplant turns darker green. Then add the tomato sauce.
Cover and simmer for about 45 minutes until the eggplant and sauce cook together. Serve over your favorite pasta with lots of grated Pecorino Romano cheese. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:one hour |
Personal
Notes: |
Personal
Notes: This tastes better the next day, after the eggplant and sauce have had time to blend together. You can also freeze it and use at a later date.
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