Eggplant Marinara
YIELD = 4-6 servings
INGREDIENTS:
1 tsp. olive oil
1½ cup water
12 oz. tomato paste (may add crushed tomatoes or chopped fresh)
1 medium onion chopped
(red or green peppers optional)
3 cloves garlic
1 med eggplant, peeled and chopped
1 tsp. oregano
1 tsp. basil
salt & pepper to taste
1 lb. any pasta
DIRECTIONS:
Sprinkle chopped eggplant w/salt and let drain in colander for about 30 min
Heat oil in saucepan, sauté onion, garlic until soft…add remaining ingredients, including the eggplant. Simmer for about 45 min
Cook pasta and serve sauce over.
NOTE: You may use any tomato products… Such as crushed tomatoes or fresh in addition with tomato paste |
