EGGPLANT GRAVY
By
Lora DiGs
@ansky714
7
★★★★★ 2 votes5
Ingredients
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1med-large peeled n cubed into 2 inch, eggplant
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1med-large onion roughly chopped
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·4-5 fresh basil leaves, torn
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1/2 colive oil
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1/2 cparmigiano-reggiano, grated
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1 can(s)crushed tomatoes 28 oz.
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·salt and pepper to taste
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1/4 tspcrushed red pepper flakes (if u like it spicy)
How to Make EGGPLANT GRAVY
- WITH 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 :)