Tuesday, May 21, 2013
Eggplant Pasta Sauce
I found this wonderful pasta sauce over at Ally's Kitchen. Delicious chucks of eggplant get cooked down in olive oil and cabernet and then get covered in hearty tomatoes and fragrant basil. Some green olives and red chili flakes give this dish a perfect salty/spicy kick.
Our family enjoyed a beautiful spring evening dinner out on the deck with this delicious sauce served over whole wheat rigatoni. (And my husband and I enjoyed finishing off the rest of the bottle of cabernet.... waste not want not!)
Ally's original recipe called for boxed tomatoes which I could not find in my area. I substituted a 28 ounce can of whole tomatoes and crushed them through my hands along with adding the liquid. Since there is nothing else I changed about her amazing recipe, I am going to send you on over to her page to find the directions.
You can find Ally's recipe for Eggplant Pasta Sauce here.
(If you love eggplant, also try my recipe for Eggplant & Sundried Tomato Pesto with Almonds.)
Posted by Mama J at 6:41 AM