Recipe by DIZTHEWONDERKID
"This recipe makes a large amount of sweet, hearty tomato sauce, featuring eggplant, green pepper, onion, and garlic. Serve over egg noodles for a delicious dinner for six."
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large eggplant, cut into 1/2 inch cubes
green bell pepper, chopped
1 (28 ounce) can
1 (6 ounce) can
1 (16 ounce) package
uncooked egg noodles
Nice way to put eggplant on the menu. Really sweet and tangy. Be sure you really cook the eggplant and other vegetables until very soft. Served with turkey cutlets and garlic bread for a very easy and healthy meal. Husband ate double serving. Added mushrooms the next time and less water to compensate, that was a good variation, so was zucchini...
I'm glad others really liked this recipe, but I'm not feelin' it. It was okay, but I probably won't make it again. Flavor was so-so...only so much you can do with eggplant I guess. If you like eggplant a lot, try it...you might like it better than I did.
Great way to use eggplant. Since Emeril's Eggplant & Gaahlic pasta sauce came out, I've been wondering how to make it myself. I made a few alterations tho': I prepped the eggplant by "sweating" it out with sea salt(see Eggplant Parmesan II review for instructions). When I added the canned tomatoes, I also added 1/2 cp of red wine, as well as oregano, fresh basil and fresh parsley(add these 3 to taste). I then allowed it all to simmer for an extra 20 minutes. May add carrots next time, I often use them in my regular pasta sauce--helps with the sweetness factor & you won't need to add sugar.
Good way to sneak veggies into toddler's spaghetti. I processed the veggies before adding them to the tomato sauce/paste. Also added Kosher salt and Italian seasoning. Still can definitely taste the eggplant, but it's disguised enough that she ate it.
Wonderful, Wonderful, Wonderful, Everyone loves this sauce when I serve it. I only use Asain type eggplants from my garden in the sauce everyone agrees the taste is better than the usual Black Beauty eggplant normally found in the stores. I also use canned tomatoes because my eggplants are ready now and the tomatoes aren't ripe yet. It does freeze very well and is delish in the middle of winter.
I can't believe there are no reviews on this fantastic dish! I have been making this for over a year now-started last summer when we had home grown eggplants that I had no idea what to do with. This is a keeper-needs no alterations to the recipe. Thanks for sharing!!
I loved this recipe! I added about a TBSP of italian seasoning, and went a little lighter on the sugar. I definately plan on making this again.
A little on the sweet side and I doctored it with a lot more garlic and a lot less olive oil. I'm sure the oil quantity is a mistake. We're more of a savory than a sweet family, so I left the sugar out.
* Percent Daily Values are based on a 2,000 calorie diet.
Emily's Super Eggplant Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 513
** Calories from Fat: 200
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