Eggplant Pasta Sauce
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- ½ cup vegetable oil
- 1 purple eggplant, about 500 g / 1 lb, cut into 1 inch cubes
- 1 cup onion, diced
- Vegetable Option
- 1 clove garlic, minced
- 1 can Soup Option, (10½ oz / 298 g)
- Tomatoes Option
- Seasoning Option
- 1 bay leaf
- 6 drops hot pepper sauce
- hot cooked pasta, of your choice, for serving
OPTIONS
Vegetable - Use 1 Item
- 1 cup fresh mushrooms, sliced
- ½ cup green bell pepper, diced
- ¼ cup fresh parsley, chopped
Soup - Use 1 Item
- condensed tomato bisque
- condensed tomato soup, Shortcut
condensed Spanish-style vegetable soup
Tomatoes - Use 1 Item
- 1 can whole tomatoes, undrained, chopped, (28 oz / 794 g can)
- 2 cans tomato sauce, (15 oz / 425 g each can)
- 1 can tomato paste, plus 2 cups water, (12 oz / 340 g can)
Seasoning - Use 1 Item
- 1 teaspoon dried oregano, plus ½ teaspoon dried thyme, both crushed
- 2 teaspoons dried basil, crushed
- 2 teaspoons chili powder, plus 1 teaspoon ground cumin
Instructions
- Heat the oil in a 4 quart saucepan on medium heat, when hot, add the eggplant, onion, Vegetable Option, and garlic, sauté 10 minutes or until vegetables are tender, stirring often to prevent burning.
- Add remaining ingredients and bring to a boil, the reduce to low and simmer uncovered for about 45 minutes or until your desired consistency, stirring occasionally.
- Discard the bay leaf and serve over cooked pasta, enjoy.
Notes
Shortcut: Condensed Tomato Soup.
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