10 Servings
40 Minutes
Allergens
My sister Adena makes this recipe to go along with her Shabbat meals. I love the spicy flavor as an addition to any meal or added to sandwiches. You may have to adjust the spicy flavoring to your taste.
Peel and dice eggplant. Place in strainer and sprinkle salt. Allow the juices to drip out.
Heat oil in a medium saucepan. Add garlic, eggplant, and jalapeño, and sauté until soft; mash consistently.
Add whole tomatoes and tomato sauce and keep mashing.
Add a sprinkle of red pepper flakes for more spice, if desired.
Notes:
Per serving (2 tablespoons): Calories 61.3; Fat 2.6 g (saturated 0.4 g); Cholesterol 0 mg; Sodium 591.7 mg; Carbohydrate 9.6 g; Fiber 2.9 g; Protein 1.7 g
so goood
after fixing the eggplant – what does it mean to place it on a strainer ? you mean cook it and strain the juices ?