Name: Spicy Fresh Tomato and Eggplant Sauce
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 11 servings
Cuisine: Europe, Italian
Ingredients: 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 carrot; 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

My garden is teeming with fresh tomatoes and eggplant toward the end of summer, so I've been thinking of ways to use them. A hearty gravy for pasta is just the ticket. —Teri Schloessmann, Tulsa, Oklahoma

Ingredients

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 carrot

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

Instructions

1 Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir eggplant, tomatoes, onion and carrot until crisp-tender, 8-10 minutes. Add garlic; cook 1 minute longer. Press cancel. Add broth, tomato puree, cheese rind and seasonings.

2 Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 45 minutes. Let pressure release naturally. Serve with pasta and, if desired, top with grated Parmesan cheese and additional crushed red pepper flakes.