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.
NOW AVAILABLE: HAVE YOURSELF A DEADLY
LITTLE CHRISTMAS, the sixth Year-Round Christmas mystery from Crooked Lane
Books.
