Chunky Eggplant (Aubergine) Sauce for Pasta

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READY IN: 27mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a pressure cooker, heat oil over medium-high heat.
  • Add onion and garlic; cook, stirring frequently, for 1 minute.
  • Add water, tomato paste, eggplant, tomatoes, basil, salt and red pepper flakes.
  • Following manufacturer's directions bring to high pressure.
  • Cook 4 minutes, then allow pressure to come down.
  • Remove lid and cook, stirring, until sauce is thick.
  • Serve hot over pasta and sprinkle with parmesan cheese, if desired.
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