Eggplant in red sauce

eggplant, potatoes, garlic, parsley, basil

40-50 minutes / 2 servings

gourmet dish with high nutritional value

if you are a spaghetti lover, mix this with cooked spaghetti and sprinkle over grated parmesan cheese; you will love it. You will ruin the shapes, but you will come up with a new dish that will also look good.

created: Saturday, March 10, 2007 (PST)

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Ingredients

Eggplant in red sauce

- 1 lb eggplant (chinese if you can find them), sliced ½ inch thick
- 4 tblspoons olive oil
- 2 garlic cloves, thinly sliced
- 1 large onion, chopped
- 1 tblspoon tomato paste
- 2 tblspoons parsley, chopped
- 1 tblspoon basil, minced
- salt and black pepper to taste
- 1 small potato, sliced like thick French fries
- 2 cups warm water

Directions

- place oil in medium cooking pot (about 9 inch)
- heat up oil, over high, add onion and garlic and sauté for 3-4 minutes, stirring
- add eggplant and potato, sauté for another 4-5 minutes, stirring
- add parsley and basil, salt, pepper, and then tomato paste diluted in water
- shake up pot, cover with lid, lower heat to medium, and let simmer for about 40 minutes, shaking pot up occasionally.

Note: if you use a spoon to stir it, in case shaking pot up does not work for you, be careful not to ruin the shape of the eggplant or the potatoes. Ruining it, however, will only compromise the visual aspect, not the taste. Chinese eggplant will retain its initial shape better.