Spicy Fresh Tomato and Eggplant Sauce
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
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
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1Select 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.
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2Lock 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.
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