Rattatouille Pasta Sauce
1 small to medium firm eggplant, cubed
2 - 3 small to medium zuchinni, sliced
1 large onion, chopped
3 - 5 cloves garlic, minced
1 28 ounce can whole, peeled tomatoes, broken up
1 28 ounce can can tomato puree (rinse cans with water or red wine and add
lots of freshly ground pepper
2 teaspoons dried Italian herbs or 1 teaspoon basil, 1 teaspoon oregano
Put it all into the crock pot, turn on low, and off to work. Come home and
prepare pasta or rice.
Note: I never salt the eggplant. Just buy fresh firm skinned vegetables.
I believe the bitterness comes from old ones with large seeds.
To above recipe, reduce tomato puree by half
add 2 cups cooked garbanzo beans (chickpeas)
add 1 16 ounce can artichioke hearts, quartered (canned in water, not oil).
(Both versions freeze well)
Jan Gordon <jrg14@xxxxxxxxxxx>
To be yourself, in a world that tries, night
and day, to make you just like everybody
else - is to fight the greatest battle there
ever is to fight, and never stop fighting. --e.e. cummings