SAUCE! part 2: Eggplant Tomato Sauce

Eggplants are still hanging on to their season and I know a lot of us have been trying to figure out what in the world to do with them.  Well, can I tell ya … they make a great spaghetti sauce thickener!  I emptied out several spots in my fridge and made a hearty, thick sauce along with ground turkey and spaghetti squash.  My family ate monstrous portions, even my 5-year-old.  That’s a win!


 Eggplant Tomato Sauce

  • 6-8 medium-large tomatoes, peeled and diced
  • 8-10 cloves of garlic
  • 2-3 red or yellow peppers
  • 1 large eggplant, peeled and diced
  • 1 head of kale
  • ½ cup white wine
  • 1-2 tbsp oregano and basil, fresh if you have it, but dried is fine, too
  • ½-1 tbsp garlic and onion powders
  • salt and pepper to taste to taste.
  • ¼-1/3 cup Parmesan cheese.

Simmer on medium-low until all veggies are soft, then puree everything in a food processor. Voilà!

 

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