Chunky Eggplant (Aubergine) Sauce for Pasta
- Ready In:
- 27mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 14.79 ml olive oil
- 473.18 ml chopped peeled onions
- 14.79 ml crushed garlic
- 118.29 ml water
- 29.58 ml tomato paste
- 907.18 g eggplants, diced
- 473.18 ml finely chopped tomatoes
- 4.92 ml dried basil
- 4.92 ml salt
- 1.23 ml dried red pepper flakes
- parmesan cheese, to serve (optional)
directions
- In a pressure cooker, heat oil over medium-high heat.
- Add onion and garlic; cook, stirring frequently, for 1 minute.
- Add water, tomato paste, eggplant, tomatoes, basil, salt and red pepper flakes.
- Following manufacturer's directions bring to high pressure.
- Cook 4 minutes, then allow pressure to come down.
- Remove lid and cook, stirring, until sauce is thick.
- Serve hot over pasta and sprinkle with parmesan cheese, if desired.
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