Looking to switch up your traditional spaghetti sauce? Try our homemade Eggplant Spaghetti Sauce, a vegan and flavor-packed alternative that will add an extra layer of deliciousness to your pasta.
Ingredients
- 1/2 c. oil (I use olive oil, extra light)
- 1 large eggplant, unpeeled and chopped
- 2 medium onions chopped
- 1/2 head cauliflower, chopped
- 1 green pepper, chopped
- 1/2 c. fresh parsley (flat Italian), chopped
- 1/4 lb. mushrooms, sliced
- 8 cloves garlic, minced or mashed
- 2 very large cans Italian tomatoes
- 1 bay leaf
- 1 tsp. dried basil
- 1 tsp. oregano
- 1 tsp. thyme
- 1/2 tsp. marjoram
- 1/2 tsp. rosemary
- 1/2 tsp. salt, optional
- 1 c. dry red or white wine
Cooking Method
- Heat oil in large pot.
- Add all the vegetables and the garlic. Saute over medium heat for 15 minutes stirring frequently.
- Add tomatoes and tomato sauce and all the seasonings.
- Bring to a boil and then reduce heat.
- Cover and simmer for 3 to 4 hours.
- During the last hour of cooking, add the wine.
Calorie: 200
Total cooking time:4 hours
Difficulty level: Medium
The Great Eggplant Escapade
Ah, there it was. A bulbous, deep purple eggplant, sitting on my kitchen counter, staring at me with a challenge in its eyes. Or was it just my reflection in its shiny skin? Either way, it was time to embark on the epic journey of making Eggplant Spaghetti Sauce.
Chop Til’ You Drop
Armed with my chef’s knife and an apron, I dove headfirst into my mountain of vegetables. The eggplant, onions, cauliflower, green pepper, fresh parsley, and mushrooms met their fate under my swift blade. The chopping board was a rainbow of colors, and my kitchen smelled like a fresh garden. And then, there was the garlic. Ah, garlic, the tiny bulbs that pack a punch. After wrestling with eight cloves, my fingers smelled like a vampire repellent.
Sautéing Shenanigans
With a generous glug of oil heating in my large pot, I tossed in the vegetables and garlic, feeling like a pro chef. The sizzling sound was music to my ears, and the aroma that wafted through the air was heavenly. As I stirred the pot, I imagined myself on a cooking show, narrating my steps and throwing in the odd joke. “Why don’t mushrooms trust each other? Because they’re always in a sauté!”
Tomato Tossing and Seasoning Soiree
Next came the Italian tomatoes, a bay leaf, and a smorgasbord of seasonings: basil, oregano, thyme, marjoram, rosemary, and a dash of salt. I often feel like a potion master when adding seasonings, like I’m about to create some magical elixir. In a way, I was. The magic of good food.
Simmer Down Now
After bringing the pot to a boil and reducing the heat, I covered it and let it simmer. This isn’t just a sauce; it’s a slow dance between flavors, a symphony that takes hours to reach its crescendo. During this time, I caught up on my favorite show, did a little dance in the living room, and even contemplated learning a new language.
Wine O’Clock
During the last hour of cooking, I added a cup of red wine to the simmering sauce. Some might say it’s optional, but in my kitchen, wine is always a good idea. Except for that one time with the flambé… but let’s not talk about that.
The Final Verdict
The sauce was done. It was thick, rich, and had an aroma that could make anyone’s mouth water. I served it over a bed of spaghetti, and as I took my first bite, I was transported to Italy. I looked at the now empty pot, the conquered eggplant, and the remnants of my chopping escapade. I had created something delicious, something magical. And I couldn’t help but feel a sense of accomplishment.
So, there you have it, folks. My Epic Eggplant Escapade. It was filled with laughter, a few tears (thanks, onions), and a whole lot of love. And remember, every dish you cook is a story waiting to be shared. So, let’s keep cooking and keep sharing. Bon Appétit!
