TOMATO, EGGPLANT AND BLACK OLIVE SAUCE WITH ROSEMARY
Categories Sauce Garlic Olive Tomato Sauté Vegetarian Eggplant Spring Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Toss eggplant with 1 tablespoon salt in large colander. Set colander over bowl. Let stand 30 minutes to allow excess liquid to drain from eggplant. Using paper towels, pat eggplant dry.
- Heat oil in heavy large pot over medium-high heat. Add eggplant, onions and garlic. Cook until eggplant is almost tender and beginning to brown, stirring often, about 15 minutes. Add rosemary; cook 1 minute. Add tomatoes with juices and tomato paste. Simmer uncovered until flavors blend and sauce thickens slightly, stirring occasionally, about 15 minutes. Mix in olives and simmer 5 minutes longer. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cool. Cover and refrigerate. Rewarm before serving.)
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Basetsana Fohlisa
[email protected]I'm not a fan of black olives, so I omitted them from the recipe. The dish still turned out great!
lilly will
[email protected]This recipe was a little too complicated for me. I think I'll try a simpler recipe next time.
Malaika Hazland
[email protected]I'm not a big fan of eggplant, but I really enjoyed this dish. The sauce was so flavorful and the eggplant was cooked perfectly.
ultraman wolf
[email protected]This recipe is a keeper! I've made it several times and it's always a hit with my family and friends.
James Kweku Sefah
[email protected]I made this for a potluck and it was a huge success! Everyone loved it.
Durga Rayamajhi
[email protected]This dish was a bit too bland for my taste. I think it needed more salt and pepper.
Ahasan Habib Liton
[email protected]I love this recipe! It's so flavorful and easy to make. I've made it several times and it's always a hit.
Damdin Uilesdelgereh
[email protected]This recipe was easy to follow and the dish turned out great! I served it over pasta and it was a hit with my guests.
Narmaya Magar
[email protected]I followed the recipe but my sauce turned out a little too watery. I think I added too much tomato juice. Next time I will be sure to drain the tomatoes before adding them to the sauce.
Pamela Reginal
[email protected]This was a great recipe! I used fresh tomatoes and eggplant from my garden and it tasted amazing. I also added a little bit of red pepper flakes for some extra spice.
Amber Jolliff
[email protected]I made this for dinner last night and my family loved it! The sauce was so flavorful and the eggplant was cooked to perfection. I will definitely be making this again.
benito saldivario
[email protected]This dish was absolutely delicious! The flavors of the tomato, eggplant, and black olives paired perfectly with the rosemary. I followed the recipe exactly and it turned out perfectly.