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Creamy Eggplant Sauce and Pasta Recipe

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This recipe for Creamy Eggplant Sauce and Pasta is from THE PAUL NATION FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 medium eggplants - peeled and cubed
⅓ cup olive or avocado oil
3 cloves garlic chopped
1 tbsp chopped thyme
15 fresh basil leaves
Himilayan salt and white pepper
3 ripe tomatoes peeled and chopped
fresh parmesan/romano cheese
optional - hot paprika or red pepper flakes
14 oz pasta of your choice
Directions:
Directions:
* Boil eggplant in lightly salted water for 4 mins. Drain, squeeze out moisture.
* Heat oil in large frying pan over medium heat. Add garlic and thyme and sauté 2 minutes. Add eggplant and simmer 6-7 minutes, mashing gently with a fork. Remove from heat, add half the basil leaves and season with salt, pepper and paprika (optional).
* Remove eggplant mixture from pan and place in food processor or blender. Chop until smooth.
* Return eggplant cream to pan; add tomatoes. Cook until tomatoes cook down and sauce is creamy.
* Cook your favorite pasta, toss with sauce and top with parmesan/romano cheese and fresh basil.

 

 

 

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