Eggplant Pasta Sauce from Vicki Delany #CanadianThanksgiving

Happy Thanksgiving weekend to all my Canadian friends and readers. I don't have a Thanksgiving suitable recipe for you today, but this one is perfectly suited to Harvest Season, which in Canada is what Thanksgiving is all about. 

I got this recipe from my good friend, the fantasy writer Violette Malan, who used to keep an enormous vegetable garden. I make a lot of this in the fall when the vegetables are plentiful and inexpensive, and freeze it. When I prepare it for dinner, I sometimes melt in a tablespoon of goat cheese for a bit of extra creaminess, but that’s not necessary.

The measurements given are for 4 servings, I usually double it to make plenty for the freezer.

Eggplant Pasta Sauce

Ingredients:

3 – 4 tbsp. olive oil

½ cup chopped onion

2 – 3 cloves garlic, chopped

3 cups cubed, unpeeled eggplant

2 roast red peppers, peeled and chopped

3 cups chopped peeled tomatoes

1/2 tsp dried basil (or 1 tsp fresh)

½ tsp salt

Fresh ground pepper

½ cup chopped green olives

Instructions:

Heat oil in heavy pan. Add onion and garlic and simmer over low heat for about 10 minutes.

Add eggplant and peppers, cook over medium heat, about 5 minutes, stirring frequently.

Add tomatoes, basil, salt and pepper. Cover and simmer for about 30 minutes, stirring occasionally.

Add olives and simmer about five minutes.

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