Eggplant pasta sauce

Eggplant pasta sauce

Ingredients/Components

• milk - 1 c
• flour - 2 tsp
• chopped onion - 1/2 c
• cloves garlic, minced - 2 item
• Italian sausage - 1/2 lb
• fresh oregano or 1 tsp - 1 Tbsp
• fresh basil or 1 Tbsp - 3 Tbsp
• carrots, chopped small - 1/2 c
• white pepper optional - 1 item
• peeled and diced eggplant - 3 c

How to make eggplant pasta sauce:

Remove casings from Italian sausage and brown. Remove from pan. Drain off fat. Add 1/2 cup water to pan. Add onion, garlic, eggplant, carrots, basil and oregano. Simmer 10 to 15 minutes. Sprinkle the flour over the vegetables; stir. Slowly pour in milk and cook until the sauce thickens a little, 5 to 10 minutes. You may add more flour for thicker sauce. Season with pepper (optional) and serve over pasta. Yield: 4 to 6 servings.

Recipe categories: Sauces, Condiments, etc., Savory sauces.