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Spicy Eggplant Sauce

Diet.Chef's picture
  Olive oil flavored vegetable cooking spray 1
  Vegetable cooking spray 1 (Olive Oil Flavored)
  Olive oil 1 Teaspoon
  Peeled diced eggplant 3 Cup (48 tbs)
  Chopped onions 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Peeled seeded chopped tomato 1 3⁄4 Cup (28 tbs)
  No salt added tomato paste 6 Ounce (1 Can)
  Water 1⁄2 Cup (8 tbs)
  Serrano chile 1 Small, seeded and chopped
  Peeled ginger root 2 Teaspoon, grated
  Ginger root 2 Teaspoon, peeled and grated
  Chopped basil 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Chopped cilantro 1⁄4 Cup (4 tbs)

Coat a large saucepan with cooking spray; add oil.
Place over medium-high heat until hot.
Add diced egg plant, chopped onion, and minced garlic; saute 5 minutes or until tender.
Add chopped tomato, tomato paste, water, and serrano chile, stirring well to combine.
Add grated gingerroot, fresh basil, salt, and cumin; stir well.
Bring mixture to a boil; cover, reduce heat, and simmer 25 minutes, stirring occasionally.
Stir in chopped fresh cilantro.
Serve warm over cooked rice or pasta.
Garnish with fresh cilantro sprigs, if desired.

Recipe Summary

Side Dish

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Spicy Eggplant Sauce Recipe