eggplant tomato pasta sauce
Cuisine: Mediterranean
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Ingredients
  • 4 tablespoons olive oil
  • 1 large eggplant, diced
  • Salt and pepper, to taste
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 400g canned crushed tomatoes
  • ¼ cup water
  • 1 bay leaf
  • 1 tablespoon tomato paste
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sugar
  • ½ teaspoon chill flakes, optional
  • 10 black pitted olives, chopped
  • Fresh basil, chopped
Instructions
  1. In a colander, let the eggplant sit with salt for about 20 minutes to remove the bitterness.
  2. In a large skillet, heat the olive oil and fry the eggplant until golden, about 7 to 10 minutes. Add the onion and garlic and cook for 3 more minutes.
  3. Add the crushed tomatoes, water, bay leaf, tomato paste, balsamic vinegar, sugar, chill flakes, olives and basil. Cook for 15 minutes or until the liquid evaporates and the sauce becomes thick.
  4. Remove the bay leaf and adjust seasoning. Serve with warm pasta or as a side dish.
Notes
STORAGE TIPS: Keeps well in the fridge for 3 days or in the freezer for 3 months
Recipe by Savormania at http://www.savormania.com/en/eggplant-tomato-pasta-sauce/