Eggplant With Chunky Tomato Sauce Recipes

Steps:

• Cut tomatoes into large chunks. In a large skillet over medium heat, saute garlic in olive oil until golden brown. Add tomatoes, thyme leaves, and salt and pepper to taste. Cook for 7 minutes, or until sauce is thick. Keep warm.
• While sauce is cooking, prick eggplants in several places with a fork. Bring a saucepan of salted water to a boil, and add eggplants. Cover and simmer 10 minutes, or until eggplants are tender.
• Drain eggplants, and place one on each of 4 plates. Slit open eggplants, and spoon some tomato sauce inside each one. Garnish each plate with a spoonful of ricotta and a sprig of thyme.

Steps:

• Cut eggplant into 1/2-in.-thick slices. Sprinkle with salt. Place in a deep dish; cover and let stand for 30 minutes. , Rinse with cold water; drain and dry on paper towels. In a 2-qt. saucepan, heat oil over medium heat Add the tomatoes, garlic, basil and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. , Season with salt and pepper. Keep warm while preparing eggplant. In a large skillet, heat about 1/4 cup oil; brown eggplant, a quarter at a time, adding more oil as needed. Place on a serving platter one row at a time. Cover with sauce and sprinkle with cheese. Serve warm.

Steps:

• In a pressure cooker, heat oil over medium-high heat.
• Add onion and garlic; cook, stirring frequently, for 1 minute.
• Add water, tomato paste, eggplant, tomatoes, basil, salt and red pepper flakes.
• Following manufacturer's directions bring to high pressure.
• Cook 4 minutes, then allow pressure to come down.
• Remove lid and cook, stirring, until sauce is thick.
• Serve hot over pasta and sprinkle with parmesan cheese, if desired.

Steps:

• In a Dutch oven, saute the eggplant, onion, parsley and garlic in oil until tender. , Stir in the tomatoes, wine, tomato paste, mushrooms, sugar, oregano and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes, stirring occasionally., Meanwhile, cook pasta according to package directions. Drain pasta. Serve with sauce. Sprinkle with cheese.

Steps:

• In a very large kettle, heat olive oil over medium heat.
• Add onion and garlic; cook until the onion is soft.
• Add tomatoes, eggplant, bell pepper, tomato paste, basil, oregano, sugar, salt, pepper, and wine; stir.
• Bring to boil; reduce heat, cover and simmer for 30 minutes, stirring occasionally.
• Put into hot jars and seal.
• Makes 7 pints or 4 quarts.
• Process in hot water bath for 40 minutes.
• This is very good served over pasta with Mozzarella cheese.

Steps:

• Place eggplant in a large pot filled with water; bring to a boil and cook for about 10 minutes, or until tender.
• Drain eggplant and allow to cool enough to be handled.
• Preheat oven to 350F and line a baking sheet or pan with foil.
• Heat the olive oil in a medium pan over medium heat; saute the tomatoes, garlic and onion until the onion is golden (about 5 minutes).
• Cut cooled eggplant in half lengthwise and remove the flesh.
• Chop up the flesh and add it to the pan with the onion-garlic-tomato mixture.
• Stir in the cheese, salt pepper, cinnamon, parsley, and oregano and cook for 2-3 minutes, stirring constantly.
• Remove mixture from heat; place eggplant shells on baking sheet and fill with this mixture.
• Bake for 20-25 minutes or until heated through and the eggplant starts to brown.
• Remove from the oven; top with hot tomato or pasta sauce and cheese.