Amen. Let's Eat!
Thursday, February 09, 2006 Veggie Pasta Sauce

I kind of invented this recipe. I saw Emeril make something similar but decided to "tweak" it a little. :)

1 small (or 1/2 large) eggplant, 1/2 peeled, cubed
1 small zucchini, cubed
3 tbsp. olive oil
1 14 oz. can of diced tomatoes
1/3 c. onion, diced
2 cloves of garlic, chopped
S & P to taste
2 tsp. oregeno
2 tsp. thyme
2 tsp. basil

Sautee onion, eggplant and zucchini in olive oil until soft. Add garlic. Pour in can of tomatoes and their juices and spices. Simmer until warm. Serve over pasta. Tastes especially yummy on something heartier like beef ravioli or tortellini.

To claify 1 small eggplant, 1/2 peeled, cubed: I usually peel two sides of the eggplant so the sauce still has the deep purple color but doesn't have the chewiness of all the peel. :)

Posted by Jen :: 7:15 PM :: 0 comments

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