Thick Veggie Tomato Sauce
This is a thick tomato pasta sauce. The eggplant sort of disintegrates to make it thick and rich.
- Servings
- 6-8
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Ingredients
Units
Amount
| 2 tablespoon | basil |
| 1 cup | broccoli |
| 1/2 pint | canned tomato paste |
| 1 tablespoon | diced garlic |
| 1/4 pound | grated parmesan cheese |
| 2 | Japanese eggplants |
| 2 cup | milk |
| 2 small | onion |
| 1 tablespoon | oregano |
| 1 28 oz. can | tomato sauce |
| 2 ounce | zucchini |
Directions
- Dice the onion, eggplants, and zucchini's very finely. They have to be very fine so they disintegrate into the sauce when boiling.
- Fry up the onion, garlic, eggplant, broccoli and zucchini for about 15-20 mins until cooked.
- Add the tomato sauce and tomato paste. Cook for another 10-15 mins
- Add the basil, oregano, milk, and parmesan cheese. Cook another 5-10 mins
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