Eggplant Pasta or Rice Sauce

2 tablespoons olive oil
1 onion, chopped
1 red bell pepper, diced
1 green bell pepper, diced
3 large cloves garlic, minced
2 tablespoons chopped cilantro, optional
3/4 pound tomatoes, peeled, seeded and diced, or 1 (14 1/2-ounce) can diced tomatoes, drained

Heat oil in large skillet. Add onion and peppers and sauté over medium-low heat 7 minutes, stirring often. Stir in garlic and cilantro and sauté, stirring, 30 seconds. Add tomatoes and cook over medium-high heat, stirring often, about 7 minutes or until mixture is thick. Instead of a green bell pepper, you can use an Anaheim or other mild green pepper. If you like slightly spicy, add a minced jalapeno along with the garlic.

Will keep 2 to 3 days in a covered container in the refrigerator, or it may be frozen.



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