EGGPLANT GRAVY

EGGPLANT GRAVY image

Provided by Lora DiGs

Time 1h15m

Number Of Ingredients 8

1 med-large peeled n cubed into 2 inch, eggplant
1 med-large onion roughly chopped
4-5 fresh basil leaves, torn
1/2 c olive oil
1/2 c parmigiano-reggiano, grated
1 can(s) crushed tomatoes 28 oz.
salt and pepper to taste
1/4 tsp crushed red pepper flakes (if u like it spicy)

Steps:

1. IN A LARGE POT ADD 1/4 CUP OF OLIVE OIL ADD IN CUBED EGGPLANT AND ONION...ON LOW HEAT N COVERED COOK DOWN ABOUT 15-20 MINUTES N MIX EVERY 5 MIN.( U MITE NEED TO ADD ADDITIONAL 1/4 OLIVE OIL.)
2. ONCE IT IS SLIGHTLY MUSHY ADD CAN OF CRUSHED TOMATOES AND BASIL. COVERED AND ON LOW HEAT COOK FOR 30 MIN. WE LIKE SPICY SO AT THIS POINT I ADD SOME CRUSHED RED PEPPER FLAKES.
3. WITH A STICK BLENDER I PUREE THE GRAVY (I LEAVE IT A LITTLE LUMPY BECAUSE I LIKE TEXTURE)! THEN U ADD THE PARM CHEESE N ADD S&p TO TASTE.(REMEMBER PARM.CHEESE IS SALTY SO EASY ON THE ADDED SALT) POUR ON COOKED PASTA N ENJOY! IF THERE IS LEFTOVER GRAVY PUT IN A ZIPLOCK BAG N FREEZE...WEN NEEDD DEFROST N HEAT UP. ....TASTES JUST LIKE IT WAS FIRST MADE :)