I made this on a rainy sunday when there was too many veggies leftovers. Like all sauces it tastes even better the day after! Add roasted pine nuts for extra umpf
Ingredients
salt, pepper, olive oil
3-4 celery sticks
1/2 big red onion
1/2 a big egg plant
1 tomato
2-3 garlic cloves
1 can of peeled tomatoes in sauce or tomato sauce
(preferably fresh) basil and rosemary
Preparation
1. Cut the celery up in medium thick slices , heat them up in a frying pan with 1 tbsp of olive oil until they become translucent (medium heat)
2. add finely chopped onions, a little salt and pepper and cook until they are also translucent / brown
3. Cut up the eggplant and tomato in small chunks, peel the garlic cloves and simply slice 2-3 times through them
4. Reserve celery and onion and use same pan for the eggplant chunks
5. Cook the eggplant chunks with a sprinkle of salt and garlic in max 3-4 tbsp of olive oil in the pan until the eggplant starts softening and browning (med-high heat) – add some water if the eggplant starts drying up
6. When the eggplant has considerably diminished in size and the skin has started coming off, add the celery, onion and some pepper and cook for another 10-15 minutes (medium heat)
7. Add the peeled tomatoes or tomato sauce with a couple of fresh basil leaves and some rosemary
8. Cover and cook for at least 20 minutes (can go up to 90 minutes for an amazing taste) on low heat
9. Serve with spaghetti or macaroni and cover with parmesan
Credit: Foodista
