EGGPLANT GRAVY

By Lora DiGs
@ansky714

THIS IS AN EASY N DELICIOUS GRAVY FOR PASTA (OR ONTOP OF A PIECE OF GRILLED CHICKEN) A VERY QUICK N EASY DISH IF U DONT LIKE EGGPLANT YOU WILL LOVE THIS!

Rating:

★★★★★ 2 votes

Comments:

23 Comments

Serves:

ENOUGH FOR 1 1/2 LB PASTA

Prep:

15 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

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1: med-large peeled n cubed into 2 inch, eggplant
1: med-large roughly chopped
: 4-5 fresh basil leaves, torn
1/2 c: olive oil
1/2 c: parmigiano-reggiano, grated
1 can(s): crushed tomatoes 28 oz.
: salt and pepper to taste
1/4 tsp: crushed red pepper flakes (if u like it spicy)

How to Make EGGPLANT GRAVY

Step-by-Step

1IN A LARGE POT ADD 1/4 CUP OF OLIVE OIL ADD IN CUBED EGGPLANT AND ONION...ON LOW HEAT N COVERED COOK DOWN ABOUT 15-20 MINUTES N MIX EVERY 5 MIN.( U MITE NEED TO ADD ADDITIONAL 1/4 OLIVE OIL.)
2ONCE IT IS SLIGHTLY MUSHY ADD CAN OF CRUSHED TOMATOES AND BASIL. COVERED AND ON LOW HEAT COOK FOR 30 MIN. WE LIKE SPICY SO AT THIS POINT I ADD SOME CRUSHED RED PEPPER FLAKES.
3WITH A STICK BLENDER I PUREE THE GRAVY (I LEAVE IT A LITTLE LUMPY BECAUSE I LIKE TEXTURE)! THEN U ADD THE PARM CHEESE N ADD S&p TO TASTE.(REMEMBER PARM.CHEESE IS SALTY SO EASY ON THE ADDED SALT) POUR ON COOKED PASTA N ENJOY! IF THERE IS LEFTOVER GRAVY PUT IN A ZIPLOCK BAG N FREEZE...WEN NEEDD DEFROST N HEAT UP. ....TASTES JUST LIKE IT WAS FIRST MADE :)