Eggplant with Tomato Basil Sauce
This is a big batch so prepare to set some aside to freeze for later.
I used two little purple and white striped eggplants (about 3/4 of a lb each), diced.
32 oz of Aunt Edna's canned stewed tomatoes.
1 8oz can of tomato sauce.
approx 16 oz water.
10 to 15 fresh basil leaves, cut in large pieces (save some to garnish with)
1/8 cup olive oil
oregano, rosemary, salt, pepper and garlic to taste.
1 medium white onion, diced large
Add all ingredients to a large pot and simmer until flavors are blended and eggplant is soft. Approx 2 hours.
Serve over rice or pasta and drizzle with balsamic vinegar. Garnish with fresh basil, include a protein and a salad for a great meal!
