Black Cherry Tomatoes and Eggplant Pasta Sauce Recipe

Name: Black Cherry Tomatoes and Eggplant Pasta Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh black cherry tomatoes, whole (approximate); 6 small eggplants, roughly chopped (the little finger type); 1 large onion, sliced; 1 chili, halved (seeds removed if you want); 5 garlic cloves, whole; 2 carrots, roughly sliced; 2 celery ribs, roughly sliced; 1 tablespoon tomato paste; 1 cup red wine; 2 cups beef stock (home made is better); 140 g sun-dried tomatoes, plus the oil; 2 handfuls assorted basil (I used sweet and lemon); 1 handful winter savory; 1 handful garlic greens; 1 handful chives; 1 handful oregano; 1 handful lemon thyme

Servings: persons

2 cups fresh black cherry tomatoes, whole (approximate)
6 small eggplants, roughly chopped (the little finger type)
1 large onion, sliced
1 chili, halved (seeds removed if you want)
5 garlic cloves, whole
2 carrots, roughly sliced
2 celery ribs, roughly sliced
1 tablespoon tomato paste
1 cup red wine
2 cups beef stock (home made is better)
140 g sun-dried tomatoes, plus the oil
2 handfuls assorted basil (I used sweet and lemon)
1 handful winter savory
1 handful garlic greens
1 handful chives
1 handful oregano
1 handful lemon thyme

1
Using a large saucepan, heat the oil from the sun-dried tomatoes.
2
(use as much or as little oil as you like).
3
Add the onion, chilli and garlic and brown.
4
Add the carrots, eggplants and celery to the mix and stir to evenly coat.
5
Add the tomato paste, sun-dried tomatoes and red wine and mix through.
6
At this point there should be enough liquid in the pot to put the fresh tomatoes inches.
7
Add the beef stock and then bring mixture to the boil.
8
Leave on boil for 2 minutes.
9
Turn heat down to low and simmer covered for 10 minutes.
10
Turn off heat, add all fresh herbs and mix through.
11
Let it cool down for about 5 minutes.
12
Using an immersion blender, blend until everything is at a nice smooth consistency.
13
At this stage, either serve up with pasta or package away for later eating.

405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups fresh black cherry tomatoes, whole (approximate), 6 small eggplants, roughly chopped (the little finger type), 1 large onion, sliced, 1 chili, halved (seeds removed if you want), and more.

Yes, Black Cherry Tomatoes and Eggplant Pasta Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Cherry Tomatoes and Eggplant Pasta Sauce

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