Thursday, October 4, 2012


tonight served on tortellini
with Vegan Parmesan

Necessity the mother of invention/creation?  YES!  Hence this sauce using my garden tomatoes, eggplant, kale, basil, green onions and oregano.


3 Tbsp. veggie broth
1 Tbsp. olive oil
1 large onion, chopped
2 medium eggplants, peeled and diced

chopping eggplant

3 cloves garlic, chopped or sliced
2 jars sauce (I use one jar and 2 containers of my frozen crushed garden tomatoes)
4 sprigs of oregano, remove stems and chop
6 to 8 basil leaves, chop
1/2 cup red wine
generous pinch crushed red pepper
salt and pepper
3 cups kale, chopped


Add the stock and oil to a saucepan.  Saute the onion with a bit of salt.  After a few minutes add the eggplant and garlic.  Saute till all is nice and tender.

To this mixture add the sauce, oregano, basil, wine and seasonings.  Cook about 45 minutes.

Add the kale, stir in and continue to cook, covered, for at least another 30 minutes.

sauce full of garden goodness

tip:  When using jarred sauce, always rinse out the jar with wine, shake very well, and pour this mixture into your sauce pot.  You get every bit of goodness!

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