Shutting Down

Shutting Down

Sep 6, 2010

Eggplant Pasta Sauce

8 c. chopped eggplant
2 Tb. salt
4 c. skinned and copped tomatoes
1 large onion, chopped
1/2 c. chopped bell pepper (color of choice, I used red & purple)
1 large clove garlic, minced
2 Tb. olive oil
1 tsp. dried basil
3 oz. tomato paste
1/2 – 1 lb. ground beef, turkey or sausage

Chop the eggplant (I did not peel it) and put it in a colander.  Add the salt, tossing to coat all the pieces.  Let it sit and drain for 1 hour.  Rinse with cold water.

The tomatoes can easily be skinned by putting them into a pot of boiling water for 1 minute.  Remove to a bowl of ice water.  The skins will come right off the tomato.  Chop the tomatoes, but do not drain them.
In a large skillet sauté the onion, peppers and garlic in the olive oil.  When they have softened some, add the eggplant, tomatoes, and basil.  Cook until the eggplant and tomatoes are softened.  If the mixture needs to be thickened, add tomato pasted until it is the consistency you want. 

While that is cooking, cook the meat in another skillet until browned and cooked through.  Drain the meat and stir it into the sauce.  Serve over pasta.

Makes about 8 servings.

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