July 22, 2011 9:27 pm

Eggplant Red Pepper Sauce for Pasta

Posted In: Uncategorized
Posted July 22, 2011 by Victory Farms
Jean Marie Kennedy, CSA member and volunteer

Posted in : Cuisines :

Servings

Ingredients

Directions

Salt eggplant and place in a colander set in the sink. Weight it down with a bowl (the bowl should be pressing on the diced eggplant without crushing it) and set aside for 20 minutes to drain. Blot eggplant with paper towels to remove excess moisture. Heat 6 tablespoons of the olive oil in a large straight-sided skillet or 12-inch frying pan over medium heat. Once heated, add eggplant and let sit, undisturbed, until it begins to soften, about 5 minutes. Stir and continue cooking until eggplant begins to color, about 8 minutes more. Remove eggplant from the pan with a slotted spoon and set aside. Discard any remaining oil, wipe out the pan with paper towels, return it to the stove over medium heat, and add remaining 2 tablespoons of olive oil. When oil is hot, add onion and garlic and cook until soft and translucent, about 5 minutes. Season with salt and pepper. Add bell pepper and cook, stirring occasionally, until it softens and is just beginning to color, about 5 minutes. Add browned eggplant, tomatoes, and vegetable broth or water, and red wine if using; bring to a simmer. Add oregano (and basil if using dried) and simmer, stirring occasionally, until sauce thickens and vegetables are very soft, at least 30 minutes. Stir in basil if using fresh. Taste sauce and, if necessary, season with more salt and freshly ground black pepper. I triple this and freeze it - keeps very well.

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