Tomato, Eggplant and Black Olive Sauce with Rosemary
3 large eggplants (about 3 pounds total), peeled, cut into 1-inch cubes
Toss eggplant with 1 tablespoon salt in large colander. Set colander over bowl. Let stand 30 minutes to allow excess liquid to drain from eggplant. Using paper towels, pat eggplant dry.
1 tablespoon salt
2/3 cup olive oil
3 onions, finely chopped
3 garlic cloves, finely chopped
1 1/2 tablespoons chopped fresh rosemary
3 28-ounce cans diced tomatoes in juice
3 tablespoons tomato paste
1 cup pitted kalamata olives or other brine-cured black olives, sliced
Heat oil in heavy large pot over medium-high heat. Add eggplant, onions and garlic. Cook until eggplant is almost tender and beginning to brown, stirring often, about 15 minutes. Add rosemary; cook 1 minute. Add tomatoes with juices and tomato paste. Simmer uncovered until flavors blend and sauce thickens slightly, stirring occasionally, about 15 minutes. Mix in olives and simmer 5 minutes longer. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cool. Cover and refrigerate. Rewarm before serving.)
Makes 8 servings.
I guess I rated it twice by mistake as I was just exloring the first time. I think this is a great receipe, I improvised somewhat but really liked the fresh rosemary, it was fragrant & robust but not overbearing. It is not something I would have thought to use, I will add this to my
Anonymous, Chilliwack, B. C. Canada
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