Eggplant & chilli pasta saucePreparation Time
30 minutes
Cooking Time
45 minutes
Ingredients (serves 8)
* 2kg very ripe tomatoes
* 1 tbs olive oil
* 1 large onion, finely chopped
* 3 small red fresh chillies, deseeded, finely chopped
* 3 garlic cloves, crushed
* 3 tbs tomato paste
* 2 tsp sugar
* 1kg baby eggplant, halved lengthways, cut into 1.5cm-thick slices
* 1/2 cup chopped fresh basil
* salt & freshly ground black pepper
Method
1. Use a small knife to cut a shallow cross in the base of each tomato. Place half the tomatoes in a large heatproof bowl. Cover with boiling water. Set aside for 2 minutes. Use a slotted spoon to remove, then repeat with the remaining tomatoes. Peel off the skin. Cut in half crossways. Remove the seeds and roughly chop the flesh. Place with the juices in a large bowl.
2. Heat the oil in a large saucepan over medium heat. Add onion and cook, uncovered, stirring occasionally, for 3 minutes or until slightly soft. Add the chillies and garlic, and cook, stirring, for 1 minute. Add the tomatoes, tomato paste and sugar, and stir to combine. Cover and bring to the boil. Reduce heat to low and cook, covered, stirring often, for 20 minutes.
3. Add the eggplant to the pan and stir to combine. Increase heat to high, cover and return to the boil. Reduce heat to low and cook, covered, stirring occasionally, for 20 minutes or until the eggplant is very soft.
4. Stir the basil into the sauce. Taste and season with salt and pepper, and a little extra sugar if necessary. Transfer to a large bowl and set aside for 10 minutes to cool slightly. Cover and place in the fridge for 30 minutes or until cooled completely.
Notes & tips
To freeze: Place serving-sized portions in small airtight containers or freezer bags and expel the air. Label, date and freeze for up to 3 months.
To thaw: Set aside at room temperature for 4-6 hours, or in the fridge for 24 hours, before reheating.
To reheat: Place the thawed sauce in a large saucepan. Cover and cook over medium heat, stirring occasionally, until mixture comes to the boil.
Microwave instructions: Place 1-2 serving portions of the frozen sauce in a medium, heatproof microwave-safe bowl. Cover with a lid or plastic wrap and cook on Medium/500watts/50%, stirring occasionally, for 6-10 minutes or until the sauce comes to the boil.
To cook and freeze pasta: Cook pasta in a large saucepan of salted boiling water, following packet directions, until almost al dente. Rinse under cold running water and drain well. Place serving-sized portions in freezer bags and expel air. Freeze for up to 2 months.
Reheating frozen pasta: Add the pasta to a large saucepan of salted boiling water, and cook for 1 minute or until al dente.
Source
Australian Good Taste - January 2001
Recipe by Tracy Rutherford
From:
www.taste.com.au/recipes/11754/eggplant+chilli+pasta+sauce