Eggplant Sauce

Method6 steps · about 1 hr 5 min

1. 1

   Step 1: Trim and finely chop the onion. Put it in a skillet with the 30 g sauce oil and a little sauce salt, then soften over medium-low heat for about 10 minutes, stirring often.

   Uses 120 g yellow onion · 30 g extra virgin olive oil · Fine salt to taste

2. 2

   Step 2: Meanwhile, dice the tomatoes (1000 g). Once the onion is soft and translucent, add the tomatoes and adjust the sauce salt to taste (to taste).

   Uses 1000 g tomatoes · Fine salt to taste · chopped onion softened in 30 g oil for about 10 minutes

3. 3

   Step 3: Cover, lower the heat and cook the tomato sauce for about 20 minutes. Meanwhile, trim the eggplant (500 g) and cut into cubes about 1 cm (3/8 inch) wide.

   Simmer tomato sauce · 20 minUses 500 g eggplant · diced tomatoes added to softened onions and salted

4. 4

   Step 4: Stir the tomato sauce and cook uncovered for another 5 minutes. Pass through a food mill to remove the skins and seeds.

   Uses tomato sauce cooked 20 minutes covered

5. 5

   Step 5: Clean the pan, heat the separate 50 g eggplant oil and add the prepared diced eggplant and eggplant salt. Cook over high heat for about 10 minutes, stirring often, until soft and golden. Season with pepper and mix in the milled tomato sauce.

   Uses 50 g extra virgin olive oil · Fine salt to taste · Black pepper to taste · sauce cooked 5 minutes more uncovered then skins/seeds removed with food mill · 500 g whole eggplant trimmed and cut into 1 cm cubes

6. 6

   Step 6: Add basil (to taste) leaves and reduce the combined sauce for another 3–4 minutes to blend the flavors. Use to dress pasta or bruschetta.

   Uses Basil to taste · eggplant fried 10 minutes in 50 g oil then mixed with milled tomato sauce