Eggplant Pork Spaghetti Sauce

Eggplant Pork Spaghetti Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    tbsp olive oil

  • 1

    sweet or Spanish onion, finely chopped

  • 2

    hot peppers, seeded and finely chopped

  • 3

    cloves garlic, minced

  • ¼

    tsp salt

  • 8

    oz lean ground pork

  • 1

    tsp fennel seeds

  • ¼

    tsp black pepper

  • 1

    lb eggplant, finely diced (1 lg or 3 Asian)

  • 2

    tbsp tomato paste

  • 3

    tbsp soy sauce

  • 2

    tsp balsamic vinegar

  • 1

    tsp dried oregano

  • ½

    tsp sugar

  • c chopped peeled ripe tomatoes

  • 3

    tbsp finely chopped parsley

Directions

In large saucepan, heat oil over medium-high heat, saute onion, hot peppers, garlic and salt until onion is soft, 4-5 minutes. Add pork, fennel seeds and black pepper, saute until pork begins to brown, 8-10 minutes. Stir in eggplant, saute until slightly softened, about 2 minutes. Clear a space in centre of pan, add tomato paste. Fry, stirring paste, until slightly darkened, about 2 minutes. Stir paste into pork mixture with soy sauce, vinegar, oregano and sugar, saute for 2 minutes. Stir in tomatoes and 1 1/4 cups water. Bring to boil . Reduce heat, simmer, covered over medium-low heat for 15 minutes. Stir in parsley, simmer for 1 minutee. Serve over spaghetti.


Nutrition

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