Bert’s Eggplant Sauce This will all cook down nicely, so rough chop on everything is ok. 1 large eggplant, chopped, no need to peel 2 onions, chopped Bell pepper, chopped 4-5 cloves garlic, crushed Mushrooms, chopped 1 veggie cube 1 large can crushed tomatoes (28 oz) 1 bay leaf Veggie or chicken stock (I used organic chicken today) Handful of chopped parsley Seasonings of your choice (what u want to achieve is a garlicky taste without the bite) Spray a heavy skillet with Pam, Sauté veggies in stock until eggplant are tender (about 45 minutes), add veggie cube n crushed tomatoes, and simmer for a while, add bay leaf, stock n parsley; simmer another 30 minutes. In the meantime: Boil your pasta in salted boiling water. You can mix pasta in your sauce or serve over your favorite pasta or rice along with a salad.
Posted on: Mon, 19 Jan 2015 19:55:39 +0000
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