EGGPLANT PASTA SAUCE
Preparation time: 15 minutes
Yield: 8-cups
1/2-cup olive oil
2 large eggplants cut into 1-inch cubes
1-cup chopped onion
4-cups whole peeled and seeded tomatoes
1 bullion cube melted in 1-cup water
1-tablespoon tomato paste
1-tablespoon agave nectar
2-teaspoons dried oregano
1=teaspoon salt
1-pound fusilli
In a large cast iron skillet, heat oil over medium heat.
Sauté the eggplant cubes and onions until soft.
Add the remaining ingredients.
Bring to a boil.
Lower temperature to a simmer, and stir the sauce occasionally
for an hour.
Follow fusilli cooking instructions on the package.
Serve sauce over fusilli.
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