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Eggplant pasta sauce

updated

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Ingredients for 3 servings:

  • 800 g eggplant(s), diced
  • 3 garlic cloves, crushed
  • 5 tbsp olive oil
  • 500 g tomatoes, pureed
  • 1 tsp basil, dried, mixed with a little oil
  • Salt and pepper, white

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

sufficient for approx. 250 g pasta

In a large pan or saucepan, fry the diced eggplant in hot olive oil over high heat for about 5-7 minutes. Add the crushed garlic and passata and continue cooking on low heat for about 8-12 minutes, then season to taste. It tastes best with fresh herbs, of course.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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