Tomato sauce with zucchini and eggplant

Ingredients for 4 servings:

• 2 m.-large eggplant(s)
• 3 zucchinis
• 2 large cans of tomatoes
• 1 large onion(s)
• 1 vegetable stock cube, possibly more
• 3 tbsp tomato paste
• 100 ml cream
• salt and pepper
• possibly crème fraîche or crème legere
• olive oil
• Basil, fresh
• Oregano, dried
• 2 garlic cloves, possibly less

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Salsa di pomodori with melanzane and zucchini

Dice the eggplant, sprinkle with salt, and let stand for 30 minutes. Meanwhile, dice the zucchini and onion. After 30 minutes, wash the eggplant thoroughly. Heat the olive oil in a pan and sauté the onion with the vegetables. Once the eggplant has browned, add the canned tomatoes and stock cube(s) and simmer for half an hour. Add salt, pepper, oregano, basil, and crushed garlic. It’s important to simmer the sauce on low heat for at least an hour; this will make it thicker and more flavorful. Add the cream towards the end of the cooking time. If you like, add crème legere or crème fraîche. This sauce goes best with penne rigate or tagliatelle.