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Roasted Eggplant And Olive Tomato Sauce With Fresh Herbs

Written By: kittencal on July 15, 2010 No Comment

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This is not for anyone with a plain palette!

Serve sauce on cooked pasta topped with freshly grated Parmesan cheese, 1-1/2 pounds fresh ripe skinned and seeded plum tomatoes can be used in place of the canned, 2 teaspoons each of dried oregano and dried basil may be used in place of fresh and added in with the onion (do not add the dried herbs in at the end)

Servings 4

INGREDIENTS:

1 eggplant, cut into about 1-inch cubes, about 12 ounces (does not have to be exactly 12 ounces)

olive oil (as needed)

1 small onion, chopped

4 large garlic cloves, minced (garlic lovers can use more)

1/2 teaspoon crushed red chili flakes, or adjust to heat level (can omit)

2 tablespoons tomato paste

1 (28-ounce) can diced Italian plum tomatoes, drained

1/4 cup sliced and pitted kalamata olives

1/4 to 1/3 cup chopped fresh basil

1/4 to 1/3  cup chopped fresh oregano

1 teaspoon sugar, or to taste

seasoned salt and fresh ground black pepper, to taste (can use white salt)

INSTRUCTIONS:————————————

Preheat oven to 425 degree F.

Grease a baking sheet.

Place eggplant in a single layer on baking sheet baking sheet.

Bake for 15 minutes, stirring once; transfer to a bowl and set aside until ready to use.

Heat oil in a large skillet over medium heat (use enough oil to coat the bottom of the skillet)

Add in onion; cook until softened.

Add in garlic and chili flakes; saute for 2 minutes.

Add in tomato paste and cook stirring for 2 minutes.

Add in the chopped tomatoes and kalamata olives; bring to a simmer stirring constantly.

Reduce heat to low, simmer  uncovered for about 45 minutes or until thickened

Add eggplant, basil, and oregano, season with salt and pepper; cook for about 3 minutes or until thoroughly heated.

Mix in the sugar.

Serve on pasta then sprinkle with Parmesan cheese.

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    Tomato Sauce With Fresh Basil Olives And Feta

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