My husband deserves all the credit for this one – he made his grandmother’s recipe from start to finish and suggested that it get a prime spot on my blog. She was Italian-American and took pride in her cooking, and with a sauce like this, it is easy to see why! This recipe is absolutely delicious. It does take a bit of work, but it is well worth it!
1/2 cup olive oil
1 large eggplant (about 1/2 pound, but into 3/4″ cubes)
3 cloves garlic, minced
1 large green bell pepper, cut into strips
2 cans (15 ounce) tomato sauce
2 teaspoons sugar
1 tablespoon basil
1/2 cup finely chopped parsley
1 can sliced pimento
Salt and pepper
1. Heat oil in a large saucepan over medium-high heat. Add eggplant and onions. Cover and cook on medium heat, about 25 minutes, or until tender.
2. Add garlic, green pepper, and cook for about 2 minutes. Add tomato sauce, sugar and basil. Cover and cook for about 15 minutes.
3. Add parsley, pimento, and cook uncovered about 20 minutes, or until thickened. Add salt and pepper. Serve immediately over pasta.