Monday, April 11, 2011

Zinianias’s Eggplant sauce.

2 black eggplants (2 pds) peeled and cut in 1 inch cubes (3 cm)
1 red onion chopped
1 garlic clove minced
1 red pepper seeded and cut in ½ inch cubes
 1 / 4 of a cup olive oil
2 Tsp parsley dried or fresh
3 cups tomato sauce
1 /2 cup of water
Salt and pepper to taste.

In a deep pot, heat the oil and stir fry the eggplant cubes for few minutes, add the onion the garlic and the red pepper cubes and stir fry for a few more minutes . Add the tomato sauce the water , the parsley, salt and pepper and cook in a medium heat for 35 -45 minutes until the eggplant is soft and the sauce thickens.
Serve on top of rotini or penne and sprinkle with Parmesan.

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