Spicy Eggplant Sauce Recipe
Ingredients
| Olive oil-flavored vegetable cooking spray | ||
| Olive oil | 1 Teaspoon | |
| Eggplant | 3 Cup (16 tbs), diced | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| 1 3/4 cups peeled, seeded, and chopped tomato | ||
| Salt | 1 Can (10oz) | |
| Water | 1/2 Cup (16 tbs) | |
| 1 small serrano chile, seeded and chopped | ||
| Ginger root | 2 Teaspoon, grated | |
| Basil | 1 Teaspoon, chopped | |
| Salt | 1/4 Teaspoon | |
| Ground cumin | 1/4 Teaspoon | |
| Cilantro | 1/4 Cup (16 tbs), chopped | |
Directions
Coat a large saucepan with cooking spray; add oil.
Place over medium-high heat until hot.
Add diced egg plant, chopped onion, and minced garlic; saute 5 minutes or until tender.
Add chopped tomato, tomato paste, water, and serrano chile, stirring well to combine.
Add grated gingerroot, fresh basil, salt, and cumin; stir well.
Bring mixture to a boil; cover, reduce heat, and simmer 25 minutes, stirring occasionally.
Stir in chopped fresh cilantro.
Serve warm over cooked rice or pasta.
Garnish with fresh cilantro sprigs, if desired.
Place over medium-high heat until hot.
Add diced egg plant, chopped onion, and minced garlic; saute 5 minutes or until tender.
Add chopped tomato, tomato paste, water, and serrano chile, stirring well to combine.
Add grated gingerroot, fresh basil, salt, and cumin; stir well.
Bring mixture to a boil; cover, reduce heat, and simmer 25 minutes, stirring occasionally.
Stir in chopped fresh cilantro.
Serve warm over cooked rice or pasta.
Garnish with fresh cilantro sprigs, if desired.
Chef
