Spicy Fresh Tomato and Eggplant Sauce Recipe
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Servings: 11 cups.
2 tablespoons olive oil 1 medium eggplant, chopped (about 6 cups) 4 large tomatoes, seeded and coarsely chopped 1 small onion, chopped 1/4 cup shredded carrots 5 garlic cloves, crushed 1 carton (32 ounces) chicken or vegetable broth 1 can (29 ounces) tomato puree 1 piece Parmigiano-Reggiano rind 2 teaspoons dried oregano 1 teaspoon dried basil 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon salt 1/2 teaspoon pepper Hot cooked pasta Grated Parmesan cheese, optional
