Eggplant Marinara

Eggplant Marinara served with Penne Regate Pasta, green peas, steamed corn and sweet potato.

 

 

 

 

 

 

 

Eggplant Marinara

Ingredients:

Eggplant – 3 cups – peeled and cut into about 1″ squares

Yellow Onion – 1 medium – chopped

Celery – 4 stalks – chopped

Jalapeno – 2 – large – 1 green and 1 red – remove stem, seeds, and pith – chop

Tomatoes – 2 – large – chopped

Tomatoes – canned crushed no salt added – 794 g

Portobello Mushroom – 1 large sliced

Oregano – 3 tbsp – dried

Salt – coarse kosher – 1 tsp

Olive oil 2 tbsp

Eggplant Marinara and Fried Eggplant served with Savory Okara Oat Flat Bread.

 

 

 

 

 

 

 

 

 

Cast Iron Skillet with lid

Directions:

Saute all onions, celery, peppers, and eggplant.

Saute portobello for about 10 minute, remove from heat, add tomatoes, stir together and set aside.

To the saute mixture add the can of crushed tomatoes, and seasonings.

Cover skillet and simmer for 30 minutes over medium heat, stirring often.

Reduce heat, simmer on low heat for another 30 minutes stirring occasionally.

add the tomatoes and portobello mushrooms the last 10 minutes of cooking.

Makes about 8 cups

One serving is 2/3 cup

12 servings