Hello all– A couple of those bright shiny purple Chinese eggplants found their way into my shopping cart again this week–too pretty to pass by. And then I found a homey, simple marina sauce recipe browsing in a magazine. Put them together– dinner! It’s lovely that you can make it in about 20 minutes, hot and savory.
EASY EGGPLANT MARINA
1/4 cup olive oil
1 large onion, chopped
2 Chinese eggplants, cut in nice chunks
2 cloves garlic, minced
1 carrot, grated
1 tsp. dried basil
14 oz. can crushed tomatoes
salt & pepper to taste
1/4 cup fresh basil*
Heat the oil in a large pan. Cook the onions about 2 minutes while you cut up the eggplant and grate the carrot. Then add the eggplant, garlic and carrot to the pan. Stir and cook about 5 minutes until the eggplant begins to brown around the edges. Then stir in the crushed tomatoes and dried basil. Salt & pepper just a bit til it tastes just right. Cut the basil into bits and add it into the sauce just before you serve it up over pasta (I used 8 oz. of angel hair multigrain pasta– yummy and cooks in jut 6 minutes).
Makes enough for 3-4 servings– Dinner for us and leftovers for 2 lunches.
I think the grated carrot is the “secret ingredient” that gives it some sweetness!
*It’s cheaper to buy your own basil plant and keep it on your back porch or on a window sill and snip the leaves as you need them, than to buy cut basil at the market– and it lasts for weeks!