Eggplant Pasta Sauce or Side Dish

Chef #165501's Note:

Have been making this for years and years. It's good served over pasta, as a side dish, or as a stand alone with a salad and some good bread. Have made it with the mushrooms and without. Good either way. Freezes very well.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 tablespoon olive oil
• 1 teaspoon olive oil
• 4 cups cubed eggplants
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 (28 ounce) can whole tomatoes, drain and chop, reserve liquid
• 1 cup chopped fresh mushrooms
• 1/2 cup red wine
• 1 tablespoon parsley
• fresh basil leaves or 2 teaspoons dry basil
• 1 teaspoon sugar (or to taste)
• salt & pepper

Directions:

1. Saute' onion, garlic and eggplant in oil for five minutes. Add all other ingredients (including reserved liquid from tomatoes) and bring to a boil. Lower heat and simmer for 30 minutes*.
2. *I always cover and cook this longer (an hour or more until it tastes right to me) as I don't care for raw tasting tomatoes. When it's almost done, I uncover and cook a little longer so it thickens a bit. Again, just a personal preference.
3. Serve with freshly grated parmesan cheese.

Reviews

[Ashfork]

Very good and light. We used this to top our homemade linguine. Felt it was missing something so added about 2 tablespoons balsamic vinegar and the reult was fantastic!