Monday, July 9, 2012

Greek Pasta Sauce with Egg Plant

David Goforth adds here a recipe from one of his regular customers:

Greek Pasta Sauce

1 chopped onion
Diced eggplant (great addition, but not part of original recipe)
Garlic to taste
Olive oil
Sauté above ingredients in large frying pan

4 large tomatoes diced (or more)
Sliced or diced black olives
Cook until tomato liquid is reduced
Then Add

5-6 oz. crumbled feta cheese (and ¼-to ½ cup parmesan cheese)
¼ cup pesto ( If not pesto, flavor with dried or fresh basil)
Sprinkle with shredded parmesan if desired
Serve over your favorite pasta

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