Weeknight Dish

If you are looking for that under thirty minutes to-cook-to-table dish without compromising flavor for time, this is it. And, variations on this recipe are very easy to do. My Eggplant sauce recipe is without a meat/protein in the ingredients, but feel free to add grilled sausage, chicken, or shrimp if desired.

This pasta sauce is great served warm or chilled added with a tube shaped pasta.

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George's Eggplant Sauce

Makes 4 servings

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1/4 cup olive oil

2 cups eggplant, peeled and chopped

1/2 cup onion, chopped

8 cloves garlic, chopped

6 plum tomatoes, deseeded and chopped

1 red bell pepper, chopped

1/4 cup pitted calamata olives, chopped

1/2 cup white whine

1 cup chicken broth

1 teaspoon each dried basil, oregano, thyme, hot pepper flakes

2 Tablespoons pine nuts

2 Tablespoons fresh basil

parmesan cheese to taste and fresh black pepper

Preheat a large nonstick saucepan.  

Add half the olive oil; then eggplant, onion, garlic, tomatoes, and bell pepper.  Cook until light brown.  Add the wine, chicken broth, olives, dried basil, oregano, thyme and hot sauce.  Cook for 10 to 12 minutes.

Top with remaining olive oil, fresh basil and pine nuts.

Excellent with a rigatoni or tube shape pasta.

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