Eggplant Sauce

Eggplant Sauce

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cups vegetable oil

  • 1

    1

  • medium eggplant, cut into ¾-inch dice

  • 2

    2

  • teaspoons tomato paste

  • ¼

    ¼

  • cup dry white wine

  • 1

    1

  • cup chopped peeled tomatoes (fresh or canned)

  • tablespoons water

  • ¼

    ¼

  • teaspoon salt

  • ¼

    ¼

  • teaspoon sugar

  • 1

    1

  • tablespoon chopped oregano

Directions

Heat up the oil in a large saucepan and fry the eggplant on medium heat for about 15 minutes, or until nicely brown. Drain off as much oil as you can and discard it -- the safest way to do this is to scoop out the eggplant to a plate using a slotted spoon, then pour off the oil into a bowl before added the eggplant back in. You can save the oil to fry lamb chops or eggs in tomorrow. Add the tomato paste to the pan and stir with the eggplant. Cook for 2 minutes, then add the wine and cook for 1 minute. Add the chopped tomatoes, water, salt, sugar and oregano and cook for a further 5 minutes to get a deep-flavored sauce. Set aside; warm it up when needed.


Nutrition

Facebook Conversations