Stuffed vegetable sauce History is silent about two interesting events in the life of Marco Polo in China. It is rumored that he taught to kiss a Chinese princess and brought to China a recipe for pasta. Although, perhaps, the Chinese already at that time invented their own pasta. Italians, upset that the patent for the production of pasta is in China, several centuries are refined in creating new sauces for pastes. There are a lot of sauces. Today we will get acquainted with a rather satisfying vegetable eggplant sauce. Combine with spices and complement the sauce with new ingredients for your taste.
Ingredients:- Eggplant 2 pcs.
- Garlic 2 cloves
- Olive oil 80 ml
- Tomatoes 10 pcs.
- Onion purple 1 pc.
- Salt 4 g
- Sugar 4 g
- Black pepper powder 4 g
- Step 1 To prepare the sauce for pasta, it is necessary to take aubergines, garlic, onions, tomatoes, olive oil, salt, sugar, black ground pepper.
- Step 2 Eggplant wash, dry, cut into small pieces, salt. Leave to stand for 15 minutes.
- Step 3 Peel onion and garlic (1 tooth), chop finely into chunks.
- Step 4 Pour 2 tbsp into the heated frying pan. l. olive oil and brown onion with garlic for 2 minutes.
- Step 5 Cut the tomatoes into small pieces. Add them to the chopped onions and garlic. Stew for 10 minutes.
- Step 6 Mash the second clove of garlic in the garlic. In another heated frying pan pour 2 tbsp. l. olive oil and fry the mashed garlic.
- Step 7 Eggplant rinse under cold running water and wring out. Put in a frying pan to garlic. Fry for 10-15 minutes until the eggplant is ready.
- Step 8 Mix the vegetables. Add salt, sugar to taste. Spice up. To cool.
- Step 9 Meanwhile, boil in a wide saucepan pan according to the instructions.
- Step 10 Pure the vegetables, but not very finely. Serve with pasta for dinner or dinner.