Eggplant Sauce for Pasta

by Editorial Staff

Summary

Prep Time 10 mins
Total Time 10 mins
Course Main Course
Cuisine European
Servings (Default: 3)

Ingredients

  • 1 medium aubergine (s)
  • 0.5 can ½ tomato (s), chunky
  • 200 ml tomato (s), passed
  • 100 ml water
  • 5 olives (garlic olives) from the jar, possibly more
  • 2 cloves garlic
  • 100 ml cream
  • Herbs, Italian (TK)
  • salt and pepper
  • some olive oil
Eggplant Sauce for Pasta
Eggplant Sauce for Pasta

Instructions

  1. Grate the eggplant and place in a bowl. Press the garlic, cut the garlic olives into small pieces and add. Salt and stir.
  2. Heat some olive oil in a saucepan (or pan). Fry the eggplant mixture in it. Add the tomatoes and the water. Bring to the boil and season with salt, pepper and Italian herbs. Simmer a little and finally stir in the cream.
  3. Goes great with pasta. Looks like Bolognese sauce, but is vegetarian and very easy to digest.

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