Beef and Eggplant Sauce for Pasta

This eggplant sauce is my family’s favorite. I had a bumper crop of eggplant so have made up my own recipes using eggplant. Serve over your favorite pasta.

Step: 1

Heat 1 tablespoon olive oil in a large pot over medium-high heat. Saute eggplants, red onion, mushrooms, and garlic until softened, 8 to 10 minutes.

Step: 2

Heat remaining 1 tablespoon olive oil in a skillet over medium-high heat. Saute tomatoes until juicy and tender, about 6 minutes. Transfer tomatoes to the pot.

Step: 3

Cook and stir ground beef in the same skillet until browned and crumbly, 5 to 7 minutes. Transfer to the pot; add pasta sauce, tomato sauce, pizza sauce, sugar, spaghetti sauce mix, salt, and pepper. Stir and simmer until flavors are well blended, about 10 minutes.

Per Serving: 221 calories; protein 11.8g; carbohydrates 17.8g; fat 11.6g; cholesterol 35.4mg; sodium 706mg.

The most obvious way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re cooking pasta, go for a simple vegetable . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.

This also can apply to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But often you can make a dish do more often .