Eggplant In Garlic And Tomato Sauce
- 1 None eggplant, cut lengthwise into 1/3 inch slices, then widthwise into 1/3 inch strips
- 1/2 cup olive oil, plus 1 tbsp
- 1 None small onion, finely chopped
- 3 cloves garlic, minced
- 1 (13.5 oz) can chopped tomatoes
- 1 tbsp tomato paste
- 1 tbsp finely chopped fresh basil leaves
- 1/2 tsp sugar
- Place eggplant in a colander and sprinkle with salt. Let stand for 30 mins then rinse under cold water. Pat dry with paper towels.
- Heat 1/4 cup oil in a large frying pan. Cook 1/2 the eggplant strips until browned all over and soft. Set aside. Repeat with another 1/4 cup oil and eggplant strips.
- Add remaining oil to pan and cook onion and garlic, stirring, until onion is soft. Add tomatoes, tomato paste, basil, sugar and 1/2 cup water. Season. Bring to a boil then reduce heat and simmer for 10 mins, or until sauce thickens. Add eggplant and mix until combined. Serve hot.
eggplant, olive oil, onion, garlic, tomatoes, tomato, fresh basil, sugar
Taken from recipes-plus.com/api/v2.0/recipes/33766 (may not work)