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Tomatoes and Basil Recipe

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This recipe for Tomatoes and Basil, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maytha Smith
Added: Wednesday, May 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
C olive oil
15-20 Roma tomatoes depending on the size
1 large eggplant
C chopped fresh basil
1 tsp. salt
2 tsp. pepper
1Tbsp chopped garlic

Directions:
Directions:
Cut tomatoes into quarters if small, 1/8 if large. Cut eggplant into 1 cubes. Heat olive oil until fragrant. Add eggplant rapidly and stir immediately to coat. Add all other ingredients, stir and simmer for about 10 minutes until eggplant is tender.

Serve over pasta. I always start the water for the pasta to boil while I cut the veggies. About the time the water is hot enough for the pasta, the veggies are cut up. If you dump the pasta into the water just before you drop the veggies into the hot oil, they usually come out done about the same time. Great with Parmesan cheese, a salad and crusty garlic bread.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
One of my family's favorite recipes. Use whole wheat pasta to make this a nutritious meal. Even people who hate eggplant love this dish!

 

 

 

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