Summer Eggplant Pasta Sauce, Sort Of

Eggplant. Oh, eggplant how I love thee. I'm seriously considering going all vegetarian. Dishes like this make me want to anyway. This is super easy. Eggplant Pasta sauce - put over your favorite pasta (or in my case, gnocchi, I keep going back to gnocchi).

Cut the summer squash and eggplant into 1 inch pieces.
And mince 2 cloves of garlic.
Yum. Yum. Yum. Do you keep the skin on your eggplant? I was too lazy to peel it. Plus I'm not really sure if I should keep the skin on or not. For summer squash I just peel half of it off so it doesn't get too squishy.
And basil.
A very good handful of basil.
Unfortunately all of my rubber spatulas are packed away so here's something that I would never normally use. A metal one. Oops.

Then just saute the eggplant and squash until it's a little soft with olive oil, add in the garlic, salt & pepper. Then add in a can of tomato sauce. Add the basil in at the very end so it doesn't wilt. Eh, voila! Eggplant pasta sauce! Perfect for a night when you don't feel like eating meat.


Jenn said...

Looks delish! I could go for eggplant any day.

Tangled Noodle said...

Great easy recipe! I rarely cook with eggplant; I don't trust myself to produce something that won't be mushy. But this sauce sounds just about right for me!