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Tomato: Eggplant Tomato Sauce




Source of Recipe


Deborah Mele


Recipe Introduction


" By adding a little onion, chopped pancetta and sauteed eggplant to a plain tomato sauce, you can create something delicious. This sauce is great on any short, chunky pasta, or on gnocchi."


List of Ingredients





1 Can (14 Ounces) Imported Diced Italian Tomatoes

3 Tablespoons Finely Chopped Onions

2 Cloves Garlic, Finely Minced

1/4 Cup Chopped Pancetta (Or Bacon If Not Available)

1 Medium Eggplant

4 Tablespoons Extra Virgin Olive Oil

Salt & Pepper To Taste

3 Tablespoons Finely Chopped Basil

Dash Of Red Pepper Flakes (Optional)




Recipe



You can either peel the eggplants, or leave the peels on if you choose. I usually peel them if I am using larger eggplants with tougher skins. Chop the eggplants into 1 1/2 inch pieces. Heat the oil in a heavy saucepan over medium heat, and add the onion and pancetta. Cook for about 4 minutes, or until the onions are tender and the pancetta has begun to brown. Add the eggplant. Cook, stirring often, until the eggplant has begun to brown and is becoming tender, about 5 to 7 minutes. Add the garlic and as soon as the garlic begins to sizzle, but before it takes on color, add the tomatoes. Turn the heat to high, and as soon as the sauce begins to bubble, turn back down to medium.

Season with salt and pepper, and red pepper flakes if you are using them, and add the basil. Cook for 10 minutes more. Use for any purpose that you would use your usual tomato sauce.

SERVES 4-6