My garden is teeming with fresh tomatoes and eggplant toward the end of summer, so I've been thinking of ways to use them. A hearty gravy for pasta is just the ticket. —Teri Schloessmann, Tulsa, Oklahoma
Spicy Fresh Tomato and Eggplant Sauce
Updated on Nov. 21, 2023
Spicy Fresh Tomato and Eggplant Sauce
Prep Time
15 min
Cook Time
55 min
Yield
11 cups
Ingredients
- 2 tablespoons olive oil
- 1 medium eggplant, chopped (about 6 cups)
- 4 large tomatoes, seeded and coarsely chopped
- 1 small onion, chopped
- 1/4 cup shredded carrot
- 5 garlic cloves, crushed
- 1 carton (32 ounces) chicken or vegetable broth
- 1 can (29 ounces) tomato puree
- 1 piece Parmigiano-Reggiano rind
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Hot cooked pasta
- Grated Parmesan cheese, optional
Directions
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir eggplant, tomatoes, onion and carrot until crisp-tender, 8-10 minutes. Add garlic; cook 1 minute longer. Press cancel. Add broth, tomato puree, cheese rind and seasonings.
- Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 45 minutes. Let pressure release naturally. Serve with pasta and, if desired, top with grated Parmesan cheese and additional crushed red pepper flakes.
Nutrition Facts
1 cup sauce: 92 calories, 3g fat (0 saturated fat), 0 cholesterol, 445mg sodium, 12g carbohydrate (5g sugars, 4g fiber), 3g protein.
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