This recipe has become one of my absolute favourites to have in the fridge. Not only does it go so well on top of pasta, but it makes an incredible side dish for meat, fish, tofu and legumes.If you are not a fan of eggplant, it is still worth it to make this marinara sauce! It is my go to homemade pasta sauce. A good tomato sauce isn’t really about the quantity of ingredients but more about the quality. From my travels throughout Italy, I realized how SIMPLE every dish was. When you have great quality fruit, veggies, oils and so on, your meal will be amazing without having to do much to it. So for a healthy and truly delicious meal, spend a little extra money on your ingredients and you will notice a huge difference in flavour. Hope you love this recipe as much as I do. It will keep you nice and toasty as we head into fall.
• 3 tbsp extra virgin olive oil
• 1 shallot (chopped)
• 2 tbsp garlic (minced)
• 1 cup red wine (I like any Chianti)
• 2 cans San Marzano tomatoes in puree
• 1/2 tsp chilli flakes (optional)
• 2 tbsp chopped fresh basil + more for garnish
• 2 tbsp salt (or to taste)
• 1 tsp freshly ground pepper (or to taste)
• 4 italian eggplants (diced)
Directions for sauce
1.In a large pot, heat olive oil over medium heat. Add shallot and cook until translucent, then add garlic.
2.Stir in the wine and cook over medium-high heat for 3-5 minutes. Add your tomatoes, chilli flakes, basil, salt and pepper. Using the back of your spoon, break apart the tomatoes until desired texture is achieved. Simmer for 15-20 minutes.For a smoother sauce, transfer to a blender.
Directions for eggplant
1. While the tomato sauce is simmering, clean and cube eggplant. Steam the eggplant for 8-10 minutes. This ensures a really tender eggplant without having to fry it in loads of oil.
2. Once the eggplant is tender, transfer into tomato sauce and serve! Garnish with fresh basil, salt, pepper and tasty extra virgin olive oil.