The rain has brought abundant vegetables—I found this recipe many years ago when we had more eggplants than I knew what to do with! My kids were young and, to my surprise, they loved this sauce (when I thought they wouldn’t even try it). Twenty years later, my husband’s garden is still producing abundantly—and I’m still making the sauce. Enjoy!
Eggplant pasta sauce
1 large eggplant, cut into ¾ inch cubes
2 medium onions, chopped
½ cup olive oil
3 cloves garlic, minced
1 green bell pepper chopped
3 lbs Italian tomatoes, chopped
1 Tablespoon basil, finely shredded
½ cup chopped parsley
2 oz can sliced black olives, drained
salt and pepper to taste
Parmesan cheese for topping
Combine eggplant, onions and olive oil in a heavy skillet. Mix well. Cover and cook until eggplant is tender and light brown, stirring frequently. Add garlic and green pepper, mix well. Cook another 2 minutes, stirring constantly. Stir in tomatoes and basil. Simmer for 15 minutes. Add parsley and olives. Mix well. Cook for 20 minutes or until thickened. Season with salt and pepper.
Serve over hot pasta, sprinkled with parmesan cheese.