This makes divine leftovers…
1 large Eggplant, peeled and cubed if using large eggplant, cover cubes in few tbsp. of salt for 30 min and then strain under water. This removes the bitterness
1 large onion red, white or yellow
2 stems of Rosemary
2 stems of Thyme
5 Medjool dates
1 handful of Red Currants
4 cloves of fresh garlic
extra virgin olive oil
2 boxes of Pomi diced tomatoes use fresh tomatoes if you can’t find Pomi
3 c. of water use as needed to achieve desired consistency
- 3 Tbsp each oregano and basil, dried
- 1 tsp red chile flakes
- 1 Tbsp sun-dried tomato paste
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp paprika
- 1 tsp ground ginger
- 2 Tbsp salt
- 1 Tbsp cracked black pepper
Whiz all the ingredients EXCEPT for the Pomi (or fresh) tomatoes in a food processor until the mixture has a finely diced consistency.
Cook the eggplant mixture over medium high heat in extra virgin olive oil until it is soft and golden brown. Add the tomatoes to the eggplant mixture and continue to cook until the oil separates from the tomatoes, season to taste.
If the sauce is too thick for you, add water in 1/2 c increments until you achieve the desired consistency.
Serve with whole wheat pasta or whole grain rice. Serves 6
