1 teaspoon olive oil
Heat oil in large saucepan over medium-high heat. Add onions, stir to coat and sauté 1 minute. Add garlic and water and cook 5 minutes, stirring frequently.
1 cup chopped onions
3 large cloves garlic, minced
1/2 cup water or red wine
1 large red bell pepper, chopped
2 cups peeled and cubed eggplant
2 cups chopped fresh tomatoes or canned, undrained italian tomatoes
2 tablespoons chopped fresh basil
1/2 teaspoon dried marjoram
Add bell pepper, eggplant, tomatoes, basil and marjoram and simmer, covered, 30 minutes, stirring frequently to prevent scorching. Season to taste with salt and pepper. Serve immediately, or let cool, then pack into 1-quart freezer containers.
Makes 6 servings.
If you never know what to do with eggplant, use it in this savory sauce. It's delicious over linguine or spaghetti. If you really love garlic, double the amount given
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