Spicy Eggplant Sauce
|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|
|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.