April 27, 2011
This eggplant sauce may be the ugliest sauce you ever come across in your life but, as our mothers taught us with the most classic of cliché’s “don’t judge a book by its cover” or in this case “don’t judge a sauce by its color.” Essentially, the eggplant is cooked down with olive oil, garlic, and oregano (I add 1/4 cup finely chopped onion too) until the small cubes can be easily smashed with a fork. You can pair this sauce with pasta (the recipe calls for spaghetti but I prefer fusilli or penne) for a quick dinner. This would also be nice atop a piece of chicken or white fish. This recipe is part of my permanent repertoire; I promise you won’t be disappointed.
Photo by: Leah Rodrigues
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