My Eggplant Spaghetti Sauce: Every Italian girl’s Sunday Dinner

Morning project…Eggplant Spaghetti sauce. ..eggplants from my garden and so are the Rosemary, oregano., Basil and Bay leaves.
Small almost seedless eggplant from my garden ready to be cubed....onions, chopped, garlic minced (NOT FROM A JAR!!), and Tomatoes ready to be crushed by hand
 
 
Chiqui Collier's photo.
Saute' everything in the pot before adding the tomatoes, wine and herbs!!
Chiqui Collier's photo.

 

I planted an Eggplant plant for the first time ever this year. All I can say is, it has been mighty tasty for whatever bugs have been munching on it’s leaves!! I do however have a little crop…two small, but heavy eggplants that are about 6-inches long. That along with some fresh herbs: Basil, Oregano, Bay leaves and Rosemary will be” Dinner From The Garden” tonight.

CHIQUI’S EGGPLANT SPAGHETTI

2 medium eggplants, unpeeled and cut into 1-inch cubes
4 tablespoons olive oil
1 large Spanish onion, chopped
1 heaping tablespoons finely minced fresh garlic
1/2 teaspoon Lemon-Pepper
1 teaspoon Kosher salt
1 teaspoon chopped fresh Oregano*
1 teaspoon chopped fresh Rosemary leaves*
6 large Basil leaves, left whole*
1 fresh Bay Leaf
1/2 teaspoon sugar
2 cans (28 oz. each) whole Italian tomatoes, pureed in a blender
1 (28 oz.) can water
1 cup full-bodied red wine (I used half a bottle…more like 2 cups)
3 Tablespoons unsalted butter
In a large Dutch Oven, heat olive oil. Stir in cubed eggplant and cook 5 minutes to brown slightly. Stir in the chopped onion and garlic; cook 5 minutes more.

Add all remaining ingredients and lower heat to a simmer. Cook gently for about an hour or longer. Taste and correct seasoning.

Serve sauce over your favorite spaghetti or macaroni and top with freshly grated Romano or Parmesan Cheese.

A nice green salad and some crusty French or Italian bread and there is dinner!! Bon Appetit!!

*Dried herbs can replace the fresh with good results.

 
 
 
 

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