Fresh Eggplant Tomato Basil Sauce - No Added Oil
Ingredients
- 2 baby eggplants or 1 small eggplant, chopped into small to medium chunks
- 1 pint cherry tomatoes or grape tomatoes, or mixed, sliced in half
- 1 large can low sodium tomato sauce
- 1/2 to 1 cup vegetable stock, found next to the chicken stock in local markets
- 1/2 cup fresh basil, chopped
- 1 small can tomato paste
- 1/2 cup or more if needed boiled water
- 1/2 tsp each sea salt and black pepper
- 1-2 cloves fresh garlic, chopped finely
- 1 small shallot or small onion chopped finely
- 1 tsp honey or date syrup, optional (we love everything sweet)
Instructions
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1.In a large nonstick skillet, pour vegetable stock until heated. Add eggplant and cook until softened. Now, add in garlic and shallot. You may need to add a little more stock or water. Add in tomatoes. Cook and stir until they start to soften. Add in tomato sauce and paste. You may need to now add in some boing water. Stir and bring to a boil then lower heat and let simmer.
2.After the sauce has been simmering for a few minutes, taste test. If you need to add in salt and pepper, do this now. Stir cook another minute or two. Stir in honey if using and cook another few minutes. At anytime if you need to add more stock or water go ahead. Just bring back up to a boil.
3.When ready to serve, add in basil, let cook for just a minute to keep it’s color.
4.Serve over your favorite pasta and garnish with basil or parsley. Enjoy!