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eggplant gravy

(2 ratings)
ansky714 avatar
Recipe by
Lora DiGs
@ansky714
Monroe Township, NJ

A FAMILY RECIPE THATS EASY N DELICIOUS GRAVY FOR PASTA (OR ONTOP OF A PIECE OF GRILLED CHICKEN) A VERY QUICK N EASY DISH IF U DONT LIKE EGGPLANT YOU WILL LOVE THIS!

(2 ratings)
yield serving(s)
prep time 15 Min
cook time 1 Hr
method Stove Top

Ingredients For eggplant gravy

  • 1
    med-large peeled n cubed into 2 inch, eggplant
  • 1
    med-large onion roughly chopped
  • 4-5 fresh basil leaves, torn
  • 1/2 c
    olive oil
  • 1/2 c
    parmigiano-reggiano, grated
  • 1 can
    crushed tomatoes 28 oz.
  • salt and pepper to taste
  • 1/4 tsp
    crushed red pepper flakes (if u like it spicy)

How To Make eggplant gravy

  • 1
    IN A LARGE POT ADD 1/4 CUP OF OLIVE OIL ADD IN CUBED EGGPLANT AND ONION...ON LOW HEAT N COVERED COOK DOWN ABOUT 15-20 MINUTES N MIX EVERY 5 MIN.( U MITE NEED TO ADD ADDITIONAL 1/4 OLIVE OIL.)
  • 2
    ONCE IT IS SLIGHTLY MUSHY ADD CAN OF CRUSHED TOMATOES AND BASIL. COVERED AND ON LOW HEAT COOK FOR 30 MIN. WE LIKE SPICY SO AT THIS POINT I ADD SOME CRUSHED RED PEPPER FLAKES.
  • 3
    WITH A STICK BLENDER I PUREE THE GRAVY (I LEAVE IT A LITTLE LUMPY BECAUSE I LIKE TEXTURE)! THEN U ADD THE PARM CHEESE N ADD S&p TO TASTE.(REMEMBER PARM.CHEESE IS SALTY SO EASY ON THE ADDED SALT) POUR ON COOKED PASTA N ENJOY! IF THERE IS LEFTOVER GRAVY PUT IN A ZIPLOCK BAG N FREEZE...WEN NEEDD DEFROST N HEAT UP. ....TASTES JUST LIKE IT WAS FIRST MADE :)
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