Chunky Eggplant (aubergine) Sauce For Pasta

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 2 cups chopped peeled onions
• 1 tablespoon crushed garlic
• 1/2 cup water
• 2 tablespoons tomato paste
• 2 lbs eggplants, diced
• 2 cups finely chopped tomatoes
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/4 teaspoon dried red pepper flakes
• parmesan cheese, to serve (optional)

Recipe

• 1 in a pressure cooker, heat oil over medium-high heat.
• 2 add onion and garlic; cook, stirring frequently, for 1 minute.
• 3 add water, tomato paste, eggplant, tomatoes, basil, salt and red pepper flakes.
• 4 following manufacturer's directions bring to high pressure.
• 5 cook 4 minutes, then allow pressure to come down.
• 6 remove lid and cook, stirring, until sauce is thick.
• 7 serve hot over pasta and sprinkle with parmesan cheese, if desired.