Homemade Aubergine Sauce for Pasta
Ingredients
- 100ml olive oil
- 1 large eggplant, stalk removed and cut into dice
- 2 tsp sea salt
- 1 medium onion, peeled and finely chopped
- 3 large cloves garlic, peeled and finely sliced
- 3 tins chopped tomatoes, 400g each
- 2 bay leaves
- 1 tbsp balsamic vinegar
- 50ml red wine (optional)
- 1 tbsp tomato paste
- 2 tsp coconut sugar or coconut aminos
- 1/2 tsp cayenne pepper
Preparation
Fry the eggplant in 75ml olive oil with sea salt until golden.
Add the remaining 25ml olive oil to the pan and sauté the onion, garlic, and salt with water until golden.
Add the chopped tomatoes and bay leaves, bring to a boil, and simmer for 15-20 minutes until the sauce thickens.
Stir in the balsamic vinegar, red wine (if using), tomato paste, cayenne pepper, and coconut sugar or aminos, and cook for up to 10 minutes until thick.
Add the cooked eggplant to the sauce.
Drizzle the sauce over cooked pasta and serve, using it to finish leftover pasta if desired.
