Eggplant Tomato Sauce
Ingredients
- olive oil
- 1/2 red onion, finely chopped
- 3 cloves garlic, finely chopped
- 3 tablespoons pitted olives, chopped
- salt and pepper to taste
- 5 basil leaves, chopped
- 1 large or 2 small/medium eggplants
- diced
- 14 oz can cherry or plum tomatoes in sauce
Preparation
Coat a large pan with olive oil over medium heat
Add diced eggplant and sauté for about 20 min, adding a little more olive oil if the pan seems dry. The eggplant will soak up a lot
Then add the onion, garlic and olives and cook for about 5 minutes
Add tomatoes, breaking up with a wooden spoon (or you can break up with your hands before adding into pan) and mix to combine
Add a pinch of salt and pepper and cook for about 20 minutes (you can add a little water if it seems too thick)
Remove pan from heat and stir in basil
At this point you can serve as is or purée
Store in the refrigerator for up to a week or you can freeze leftovers
