Recipe courtesy of Kathleen Daelemans
Show: Cooking Thin
Episode: Family Ties
Save Recipe Print
Total:
1 hr 30 min
Prep:
10 min
Inactive:
40 min
Cook:
40 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Place eggplant in a colander and season generously with salt. Fill a 1-gallon plastic bag with water, seal tightly and place over eggplant to weigh down. Let stand for 40 minutes.

Rinse the salt off the eggplant, and pat dry. Place the olive oil in a large skillet over medium-high heat, add eggplant and cook, stirring often, until golden brown on all sides, about 20 minutes.

Add garlic, tomatoes and their juice to the pan. Stir in the sugar and salt. Simmer until sauce has slightly thickened, about 15 to 20 minutes or longer depending on how juicy your tomatoes are. Taste and adjust seasonings. Add the basil and cook 1 minute more. Serve over pasta.

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