Chunky Eggplant Sauce for Pasta

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* Exported from MasterCook *

 

Chunky Eggplant Sauce for Pasta

 

Recipe By :Lorna Sass

Serving Size : 8

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil -- optional

2 cups onion -- coarsely chopped

1 tablespoon minced garlic

1/4 cup (¼ to ½) water -- (see Tip)

2 tablespoons tomato paste

2 pounds eggplant -- peeled and cut into ½ " dice

2 cups fresh or canned (drained) plum tomatoes --

coarsely chopped

1 teaspoon dried basil

1/4 teaspoon crushed red pepper flakes

1 teaspoon salt -- or to taste

 

1/2 cup minced fresh coriander -- or parsley

 

Heat the oil,(or a small amount of liquid), in the cooker. Cook the

onions and garlic over medium-high heat, stirring frequently, for 1

minute. Add the water (stand back to avoid sputtering oil) and stir

in the tomato paste until dissolved. Add the eggplant, tomatoes,

basil, red pepper flakes, and salt.

 

Lock the lid in place. Set the cooker on a heated Flame Tamer. Over

high heat, bring to high pressure. Lower the heat just enough to

maintain high pressure and cook for 4 minutes. Allow the pressure to

come down naturally or use a quick-release method. Remove the lid,

tilting it away from you to allow any excess steam to escape.

 

With a slotted spoon, transfer about 2 cups of the vegetables to a

food processor or blender, and puree. Stir the puree back into the

vegetables to create a thick sauce. Stir in the coriander just

before serving.

 

Tips & Techniques:

In many cookers, the liquid given off by the eggplant and tomatoes

together with a small amount of water will be sufficient to bring up

the pressure. Use as little water (or drained tomato juice) as you

can get away with.

 

Source:

" Great Vegetarian Cooking Under Pressure "

 

Author's Note: This welcome alternative to tomato sauce was created

by my dear friend Judy Bloom. She likes to serve this sauce with a

pasta that has lots of crevices for it to hide out in -- such as

fusilli or spirals. It's also nice as a topping for grains. This

sauce freezes well.