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Category: Amy > Dinner > Pasta

This is a thick tomato pasta sauce. The eggplant sort of disintegrates to make it thick and rich.

Servings: 6-8
Preparation Time: 30 mins
Cooking Time: 30 mins
Author Rating: 8/10
User Rating: No user votes submitted
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2 <a href="javascript:openCalcWindow(2.00000, 'tablespoon')">tablespoon</a>	basil
1 <a href="javascript:openCalcWindow(1.00000, 'cup')">cup</a>	broccoli
0.5 <a href="javascript:openCalcWindow(0.50000, 'pint')">pint</a>	canned tomato paste
1 <a href="javascript:openCalcWindow(1.00000, 'tablespoon')">tablespoon</a>	diced garlic
0.25 <a href="javascript:openCalcWindow(0.25000, 'pound')">pound</a>	grated parmesan cheese
2	Japanese eggplants
2 <a href="javascript:openCalcWindow(2.00000, 'cup')">cup</a>	milk
2 small	onion
1 <a href="javascript:openCalcWindow(1.00000, 'tablespoon')">tablespoon</a>	oregano
1 <a href="javascript:openCalcWindow(1.00000, '28 oz. can')">28 oz. can</a>	tomato sauce
2 <a href="javascript:openCalcWindow(2.00000, 'ounce')">ounce</a>	zucchini

Step 1

Dice the onion, eggplants, and zucchini's very finely. They have to be very fine so they disintegrate into the sauce when boiling.

Step 2

Fry up the onion, garlic, eggplant, broccoli and zucchini for about 15-20 mins until cooked.

Step 3

Add the tomato sauce and tomato paste. Cook for another 10-15 mins

Step 4

Add the basil, oregano, milk, and parmesan cheese. Cook another 5-10 mins

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