Eggplant Tomato Sauce

We received our first Misfits Market box and it came with two eggplants and some red onions, so thought making a big batch of sauce would be perfect for our whole family.

Combined with a can of tomatoes, olives, garlic and basil, this is a nice hearty sauce that can be served over a chickpea or whole wheat pasta or even as a side dish. I also puréed some of the sauce and used it for pizza! NOTE: If you do purée the sauce, add a little olive oil to loosen it up a bit.

This makes a lot of sauce, so you can store some in the refrigerator for the week or freeze for up to 3 months.

Ingredients

• Olive oil

• 1 large or 2 small/medium eggplants, diced

• 1/2 red onion, finely chopped

• 3 cloves garlic, finely chopped

• 3 tablespoons pitted olives, chopped

• 14 oz can cherry or plum tomatoes in sauce

• Salt and pepper to taste

• 5 basil leaves, chopped

Instructions

1. Coat a large pan with olive oil over medium heat

2. Add diced eggplant and sauté for about 20 min, adding a little more olive oil if the pan seems dry. The eggplant will soak up a lot!

3. Then add the onion, garlic and olives and cook for about 5 minutes

4. Add tomatoes, breaking up with a wooden spoon (or you can break up with your hands before adding into pan) and mix to combine

5. Add a pinch of salt and pepper and cook for about 20 minutes (you can add a little water if it seems too thick)

6. Remove pan from heat and stir in basil and at this point you can serve as is or purée

Pureed sauce on top of Banza rotini

Chunky sauce