Monday, January 13, 2020

Eggplant and Cinnamon Pasta Sauce

I first made this Cinnamon Eggplant Pasta Sauce back in 2016.  It is a lovely departure from pasta with a more Italian style tomato sauce.  I adapted it from a couple of recipes I found online.  It comes together quickly and makes a hearty dinner for those weeknights when you don't feel like spending a lot of time in the kitchen but want something that will stick to your bones.  It also freezes well.

I served it over linguine here but it also goes well with orzo, and any other pasta for that matter.
Home Cooking 7.96 Chapter: Appetizers Spreads Dips Sauces
1 medium chopped onion
4-5 cloves minced garlic
1 medium eggplant, quartered and sliced 1/4-1/2" thick
28 oz can diced tomatoes
1/2 tsp cinnamon
pinch rosemary
1/4 cup olive oil
1/2 tsp salt, or to taste

Heat oil over medium-high heat in a large skillet. Add the onions and garlic and cook until the onion is translucent. Add the eggplant and salt and saute until tender, about 10 minutes.

Add tomatoes, cinnamon and rosemary. Lower the heat, cover, and simmer for 10-15 minutes. Remove cover and allow liquid the to reduce, about 20 more minutes.

Serve over pasta.


Exported from Home Cookin v9.76 (

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