Friday, December 2, 2011

Garden Pasta Sauce


2 tablespoons olive oil
1 clove garlic, minced
1 small eggplant, unpeeled, cut into cubes
4 plumb tomatoes, peeled and chopped
1 6 oz can tomato paste
1 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium zucchini, thinly sliced
Hot cooked pasta
Grated parmesan cheese


Heat oil in large skillet over medium heat. Add garlic; cook 1 minute.  Stir in eggplant, tomatoes, tomato paste, basil, oregano, salt and pepper.  Cover; simmer 15 minutes, stirring occasionally.  Add zucchini; simmer, covered, an additional 10 minutes, stirring occasionally.  Serve sauce over pasta; sprinkle with parmesan cheese.

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