Tomato Sauce with Zucchini and Eggplant

Summary

Prep Time	20 mins
Total Time	2 hrs 20 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Cut aubergines into cubes, sprinkle with salt and let stand for 30 minutes. In the meantime, dice the zucchini and onion. Wash the eggplant well after 30 minutes.
Let the olive oil get hot in a saucepan and sauté the onion with the vegetables. As soon as the eggplant has turned color, add the canned tomatoes and the stock cube (s) and cook for half an hour. Add salt, pepper, oregano, basil and pressed garlic.
It is now important to let the sauce simmer on a low flame for at least an hour, this will make it creamier and tastier. At the end of the cooking time add the cream. If you like, you can add creme casual or creme fraiche.
The sauce goes best with penne rigate or tagliatelle.

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