Eggplant sauce

Ingredients for 4 servings:

• 1 eggplant(s)
• 150 g olives, black
• 1 onion(s)
• 1 clove(s) garlic
• 50 g herb cream cheese or pure cream cheese
• 500 g tomatoes, pureed
• 1 shot of balsamic vinegar or red wine, can be omitted
• rosemary
• Paprika powder
• oregano
• salt and pepper
• Olive oil for frying
• possibly water for dilution

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

warm with pasta or rice, cold as a spread

Chop the eggplant into small pieces, the onion and garlic into small pieces, and fry everything together in olive oil for about 5-10 minutes. Add the passata and let it cook. Chop the olives into small pieces and add them. Add the cream cheese and mix well. If you like, you can puree the mixture (with a blender or hand blender). This saves you the hassle of chopping; the olives, for example, can be added completely, and the onion and garlic can be chopped a little more coarsely. Finally, season to taste. If the mixture becomes too thick, simply thin it out with water. If you stir the mixture cold into cream cheese, sour cream, crème fraîche, etc., you have a delicious eggplant spread. The sauce tastes delicious warm with pasta or rice.