Wednesday, November 4, 2009

Tomato and eggplant pasta sauce

Pasta sauces are generally easy to make and keep well in the refrigerator as leftovers. This particular dish takes about 1 hour to make (including all the chopping), and will provide several meals. When I make this at home, I usually freeze a portion for later.


4 lbs cherry tomatoes cut in halves
1 big Italian eggplant, or 2 smaller ones, chopped
1/2 red onion, chopped
3 garlic cloves
1 jalapeno pepper
1/2 cup red wine
1/4 cup olive oil
pasta of your choice fresh
herbs: oregano, basil and thyme (or dry Italian seasoning)
salt and pepper

Chop the onions, garlic, jalapeno pepper and eggplant. Cut the cherry tomatoes into halves.

In a large skillet, heat olive oil and add eggplant. It will absorb all of the oil. You do not need to add more- when the eggplant is done, it will release the oil back. Then add jalapenos, onions and garlic. Add salt and simmer for several minutes. When it starts to stick to the bottom of the pan, add wine to deglaze it, and stir.

Lower the heat and add tomatoes. Stir them in and cover the pan. Cook on medium-low heat for about 20 minutes.

Add chopped herbs and cook for another 5 minutes. Serve over pasta.

The leftovers are easy to store and even freeze for later use.

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You need a quality heavy sauce pan for even heat distribution. They last forever.

Also, you can use canning jars to preserve your sauce.


  1. I like it much more with ketchup.

  2. I think I know who this "anonymous" is...