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Parve
Easy
10 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
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.
1 large eggplant
1 teaspoon salt
1 tablespoon Bartenura Extra-Virgin Olive Oil
4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
1 jalapeño pepper, chopped
1 (20-ounce) can whole tomatoes
8 ounces Gefen Tomato Sauce
red pepper flakes (optional)
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.
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so goood
after fixing the eggplant – what does it mean to place it on a strainer ? you mean cook it and strain the juices ?