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Eggplant sauce for pasta

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Ingredients for 3 servings:

  • 1 m.-large eggplant(s)
  • ½ can tomatoes, chopped
  • 200 ml tomato(s), pureed
  • 100 ml water
  • 5 olives (garlic olives) from the jar, possibly more
  • 2 cloves garlic
  • 100 ml cream
  • Italian herbs (frozen)
  • salt and pepper
  • some olive oil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

vegetarian, quick to make and easy to digest

Grate the eggplant and place it in a bowl. Crush the garlic, finely chop the garlic cloves, and add it. Season with salt and stir. Heat a little olive oil in a pot (or pan). Sauté the eggplant mixture. Add the tomatoes and water. Bring to a boil and season with salt, pepper, and Italian herbs. Simmer for a while, then stir in the cream. It goes great with pasta. It looks like Bolognese sauce, but it’s vegetarian and very light.

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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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