Here it is Meatless Monday again, and when we talked about that last week, I promised I would be serving Pasta with Eggplant Sauce:
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- 1 28 oz can crushed or stewed tomatoes – I used Muir Glen Organic Fire Roasted tomatoes.
- 3 – 4 T olive oil
- 1 large eggplant, cut into 1/2″ cubes – I used a Sicilian eggplant
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 sweet red pepper, chopped
- 2 portabella mushrooms, sliced
- 2 T oregano
- 2 T basil
- 3 T parsley
- 1 1/2 T sea salt
- dash of red pepper flakes
- 1/2 c black olives
Saute the eggplant, onion, garlic, red pepper and mushrooms in olive oil. Add the tomatoes and spices and simmer on low for several hours. (When I can tomatoes this summer, I definitely have to learn how to fire roast because these are some of the finest canned tomatoes I have ever tasted). Stir in olives. Serve over pasta with a salad and crusty bread. Special enough for Valentine’s Day!
Thank you for visiting Learning And Yearning. May "the LORD bless you and keep you; the LORD make his face shine upon you and be gracious to you; the LORD turn his face toward you and give you peace." Num 6:24-26
Jennifer Berentsen says
Yum! And your plate is totally cute.
learningandyearning says
Jenny, Amy used to go down to Uncle Lem’s and he would give her junk and she would sit on the porch and have a garage sale. She was probably 4 or 5 at the time. And you know how much traffic the end of Florin St would get! Anyway, I bought those plates from Amy at one of her sales. I loved that neighborhood because it was so quirky.
Lois Welsch says
It IS a cute plate : )
learningandyearning says
🙂