Emily's Super Eggplant Sauce
Description
This recipe makes a large amount of sweet, hearty tomato sauce, featuring eggplant, green pepper, onion, and garlic. Serve over egg noodles for a delicious dinner for six.
Ingredients
•
1/2 cup olive oil
•
1 large eggplant, cut into 1/2 inch cubes
•
1 large green bell pepper, chopped
•
1 large onion, chopped
•
2 cloves garlic, minced
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1 (28 ounce) can diced tomatoes
•
1 (6 ounce) can tomato paste
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1 tablespoon sugar
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1 cup water
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1 (16 ounce) package uncooked egg noodles
Directions
1
Heat olive oil in a large skillet over medium heat. Cook eggplant, bell pepper, onion, and garlic until soft and tender, stirring often.
2
Meanwhile, bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain, and set aside.
3
When done, transfer vegetables to a large stock pot. Stir in the diced tomatoes, tomato paste, sugar, and water. Simmer for 15 to 20 minutes, stirring occasionally. Serve hot over egg noodles.