About this recipe:A tasty and hearty vego pasta sauce that the meat eaters will love. I like to serve it with linguine but any pasta is fine. You can serve it mixed in with the pasta or as a sauce on top in each plate. Top with parmesan and more chopped basil if you want.
2 medium sized eggplants
1/4 cup (60ml) olive oil
1 large onion, diced
2 cloves garlic, finely chopped
1 tin (400g) peeled tomatoes, drained (juice reserved) and chopped
Cut the eggplants into rounds then into strips. In a large pot over a medium heat, fry them well in all of the olive oil. Add more oil if you need it. Keep stirring to prevent them sticking and burning.
Add the onions and garlic. Fry for 5 minutes, stirring. Add the three tomato ingredients and the wine, and mix in well. Turn the heat down a little and cook the sauce on a low simmer for about 15 minutes. Add some of the tinned liquid if needed - you don’t want this sauce to get too dry.
About half way through the cooking, add half the basil. Just before serving stir in the rest of the basil.