Eggplant is a wonderful vegetable that — sadly – many of us will always tend to cook the same way, either roasted or braised. Today we’ll change this a bit: the result of a long and gentle cooking process is an eggplant that is almost candied, but has very little fat. A tomato, garlic, onion and basil mix will bring a solid foundation with hints of Italian flavors. Add this sauce to gluten-free spaghetti and you get a very good, healthy meal for the evening.
Serves 4 :
- 1 3/4 lbs 800 g) of eggplant
- 4 tomatoes
- 1 onion
- 1 clove of garlic
- 1/2 lb (250g) gluten free pasta (dried)
- A few basil leaves
- 2 tbsp olive oil
- Salt and pepper
Roasted Chicken Leg Quarters
1. Cut the eggplant into cubes.
2. Heat the olive oil into a skillet and sauté the onion with the eggplant.
3. Stir well and add the peeled and quartered tomatoes – here’s how to peel tomatoes easily.
4. Add chopped garlic, salt and pepper, and simmer over a low heat for at least 20 minutes. The longer, the better. But be cautious not to burn or dry up the sauce.
5. When vegetables are cooked, add the chopped basil.
6. Meanwhile, cook the pasta in plenty of salted water.
7. Drain and mix with the eggplant and tomato sauce.
8. Sprinkle with freshly grated Parmesan cheese and serve immediately.