Mo's Eggplant Sauce

entree
  • 1 eggplant, peeled lengthwise in wide stripes (leave some skin on for flavor), then cut into bitesize cubes
  • 1 sweet red pepper, diced
  • 1/4 tsp red pepper flakes or 1 small fresh hot pepper, minced (to taste)
  • 1 clove garlic, sliced thinly (optional)
  • 1 28 oz. can Italian tomatoes, no salt added if possible
  • 1 lb. ziti, penne, ravioli, or pasta of your choice
  • 1/4 cup of minced fresh basil
  1. Start water to boil for the pasta. When it boils, cook according the instructions on the box.
  2. Meanwhile, heat olive oil or a mixture of half olive and half grapeseed oil (which has a higher burning point) in a dutch oven or big frying pan. Add the garlic and hot pepper and saute a few minutes.
  3. Add the eggplant and saute, stirring intermittently, about 5 minutes. Sprinkle with a little salt.
  4. Add the sweet pepper and stir for a minute.
  5. Add the tomatoes, crushing with your hands.
  6. Simmer until the eggplant is tender, remove from heat, stir in some basil and sprinkle the rest over the top.
  7. Serve over pasta.
  8. This sauce can also work as a stew, served with a big chunk of grilled Italian bread.

Servings: 4

Source: Mo