Slow Cooked Summer Tomato And Eggplant Sauce Recipes

SLOW-COOKED SUMMER TOMATO AND EGGPLANT SAUCE

Steps:

• Prepare the tomatoes for sauce. Trim and peel the eggplants. Cut them lengthwise in 3/4-inch wide slices, stack the slices and cut them into 3/4-inch wide strips, then chop into 3/4-inch chunks. Following the procedures for "Initial Sauté" in the main recipe, stir together the oil, the onions and 1/2 teaspoon salt in the saucepan. Cook for 5 or 6 minutes, add the garlic and let it caramelize it in a "hot spot," then stir in a couple tablespoons of water and cook the onions and garlic together for a minute or two. Now pour the eggplant pieces into the pan, sprinkle on 1 teaspoon salt, and turn to coat the pieces with the oil and sautéed onion and garlic. Cook over low-medium heat, uncovered, stirring and turning the eggplant frequently. If the pan gets dry and the pieces start to brown, stir in several spoons of water; lower the heat if needed. Cook for 12 to 15 minutes or until the eggplant chunks are very soft, almost mushy, but still retain their shape. Pour in the prepared tomatoes and juices, rinse the tomato bowl with 2 or 3 cups water and pour it into the pan (the eggplant needs the additional liquid). Sprinkle on the remaining 1/2 teaspoon salt, the peperoncino and stir to blend everything together. Submerge the basil branches in the sauce, cover the pan and raise the heat to medium. When the sauce reaches the boil, lower the heat to keep an active simmer and cook, covered, for 40 minutes or so. The eggplant should now be broken down and melting into the tomatoes. Uncover the pan and let the sauce bubble gently and gradually reduce. Stir carefully as it thickens, to make sure the eggplant doesn't stick to the pan bottom, lower the heat if necessary. Cook uncovered for a total of 45 minutes to an hour, until the sauce has the consistency you like, then turn off the heat. Pull out the basil before using, and store as in the main recipe.

EGGPLANT WITH TOMATO SAUCE

Steps:

• Cut eggplant into 1/2-in.-thick slices. Sprinkle with salt. Place in a deep dish; cover and let stand for 30 minutes. , Rinse with cold water; drain and dry on paper towels. In a 2-qt. saucepan, heat oil over medium heat Add the tomatoes, garlic, basil and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. , Season with salt and pepper. Keep warm while preparing eggplant. In a large skillet, heat about 1/4 cup oil; brown eggplant, a quarter at a time, adding more oil as needed. Place on a serving platter one row at a time. Cover with sauce and sprinkle with cheese. Serve warm.

CROCK POT PASTA WITH EGGPLANT SAUCE

Steps:

• Peel eggplant, if desired; cut eggplant into 1-inch cubes.
• In a 3 to 5 quart crock pot combine eggplant, onion, green pepper, undrained tomatoes, tomato paste, mushrooms, garlic, sugar (if using), wine, water, and oregano.
• Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
• Stir in olives and parsley.
• Season to taste with salt and pepper.
• Serve over pasta with Parmesan cheese.
• Garnish with toasted pine nuts.
• Makes 6 servings.
• Enjoy!
• Note: Sometimes I will throw in grated carrots, zucchini, and other fresh vegs.
• In a hurry?.
• Use canned spaghetti sauce!
• (Leave out the tomatoes, tomato paste.) Just add the wine, herbs, olives, etc.
• Enjoy!

EGGPLANT PARMESAN WITH EASY HOMEMADE SAUCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease an 8x14-inch baking dish.
• Mix seasoned bread crumbs, 1/4 cup Parmesan cheese, and red pepper flakes in a shallow bowl. Brush eggplant slices with olive oil and press into bread crumb mixture to coat. Lay slices onto a baking sheet and bake in the preheated oven until browned and tender, about 15 minutes. Remove eggplant and reduce oven temperature to 375 degrees F (190 degrees C).
• Whisk tomato paste and water in a saucepan, place over medium heat, and bring to a simmer. Stir in basil, oregano, parsley, garlic, brown sugar, sea salt, and black pepper.
• Place eggplant slices into prepared baking dish, overlapping the slices. Spoon tomato sauce over eggplant and top with mozzarella cheese and 3/4 cup Parmesan cheese.
• Bake in the preheated oven until cheese is melted, about 15 minutes. If desired, broil for 1 to 2 more minutes to give the cheese topping a golden color. Let stand for 5 minutes before serving.

SLOW COOKER/CROCK POT SAUSAGE, EGGPLANT AND TOMATO CASSEROLE

Steps:

• Heat oil in a large non-stick frying pan over medium heat. Add sausages and cook, turning occasionally, for 2 to 3 minutes or until evenly browned. Remove to a plate lined with paper towel.
• Add onion, garlic and eggplant to pan. Cook, stirring often, for 5 minutes or until eggplant is golden. Stir in chilli and tomatoes. Cook for 5 minutes or until sauce thickens.
• Add stock and bring to the boil. Spoon eggplant mixture into slow cooker. Add sausages. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
• Stir in parsley. Season with pepper. Serve with steamed vegetables and crusty bread, if desired.

EMILY'S SUPER EGGPLANT SAUCE

Steps:

• Heat olive oil in a large skillet over medium heat. Cook eggplant, bell pepper, onion, and garlic until soft and tender, stirring often.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain, and set aside.
• When done, transfer vegetables to a large stock pot. Stir in the diced tomatoes, tomato paste, sugar, and water. Simmer for 15 to 20 minutes, stirring occasionally. Serve hot over egg noodles.