How to Make Eggplant Pasta Sauce
Cut the eggplant into 1/2-inch thick slices and sprinkle with salt., Heat oil in a large pan over medium-high heat., Add eggplant and salt and pepper to saucepan and cook, stirring occasionally, until eggplant starts to turn translucent. , Pour in...
Step-by-Step Guide
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Step 1: Cut the eggplant into 1/2-inch thick slices and sprinkle with salt.
Re-stack the slices and let sit for 20 minutes.
Blot thoroughly with paper towels to remove excess liquid.
Cut into 1/2-inch cubes. -
Step 2: Heat oil in a large pan over medium-high heat.
When hot, add garlic and sauté approximately 1 minute, or until garlic is fragrant. ,, Cover the pan.
Stir occasionally until the eggplant is soft and the sauce has a saucy texture.
Add more water if it has reduced too much. , Mash sauce with a fork to desired consistency.
Add basil leaves and tomatoes and serve on pasta.
Sprinkle with parmesan cheese. , -
Step 3: Add eggplant and salt and pepper to saucepan and cook
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Step 4: stirring occasionally
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Step 5: until eggplant starts to turn translucent.
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Step 6: Pour in chicken broth and thyme.
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Step 7: Remove from heat.
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Step 8: Enjoy!
Detailed Guide
Re-stack the slices and let sit for 20 minutes.
Blot thoroughly with paper towels to remove excess liquid.
Cut into 1/2-inch cubes.
When hot, add garlic and sauté approximately 1 minute, or until garlic is fragrant. ,, Cover the pan.
Stir occasionally until the eggplant is soft and the sauce has a saucy texture.
Add more water if it has reduced too much. , Mash sauce with a fork to desired consistency.
Add basil leaves and tomatoes and serve on pasta.
Sprinkle with parmesan cheese. ,
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Abigail Hughes
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