Chunky Eggplant (Aubergine) Sauce for Pasta |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 6 |
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Onions, garlic and basil add spice to tender eggplant in this rich and fantastic tasting tomato sauce, which goes a long way! Adjust the red pepper flakes according to your taste. This is from . Ingredients:
1 tablespoon olive oil |
2 cups chopped peeled onions |
1 tablespoon crushed garlic |
1/2 cup water |
2 tablespoons tomato paste |
2 lbs eggplants, diced |
2 cups finely chopped tomatoes |
1 teaspoon dried basil |
1 teaspoon salt |
1/4 teaspoon dried red pepper flakes |
parmesan cheese, to serve (optional) |
Directions:
1. In a pressure cooker, heat oil over medium-high heat.
2. Add onion and garlic; cook, stirring frequently, for 1 minute.
3. Add water, tomato paste, eggplant, tomatoes, basil, salt and red pepper flakes.
4. Following manufacturer's directions bring to high pressure.
5. Cook 4 minutes, then allow pressure to come down.
6. Remove lid and cook, stirring, until sauce is thick.
7. Serve hot over pasta and sprinkle with parmesan cheese, if desired.
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