Eggplant and Tomato Sauce for Pasta

Serves 4 to 6

Extra Virgin Olive Oil
1 onion, small dice
4 garlic cloves, minced
Pinch of crushed red pepper, to taste
1 eggplant, 1/2 inch dice (peeling is optional).
1 pound of any type of tomatoes, 1/2 inch dice
2 Tbs tomato paste
Fresh basil & ricotta cheese for topping

1. Prepare your preferred type of pasta, reserving a few cups of pasta water
2. Sauté onion, garlic, and crushed red pepper in olive oil until soft
3. Add eggplant, salt and pepper, cover and cook for about 5 minutes
4. Uncover and continue to sauté for another few minutes, adding pasta water if pan dries
5. Add tomatoes, tomato paste, and sauté for another 5 minutes
6. Combine sauce and pasta, using reserved pasta water as needed to thin sauce
7. Garnish with fresh chopped basil leaves, and a dollop of ricotta

About blackdirtrecipes

W. Rogowski Farm - helping you make the best from your seasonal produce and CSA Membership.
This entry was posted in Cooked Vegatables, Pasta, Tomatoes. Bookmark the permalink.

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