Eggplant in Crushed Tomatoes, Mama’s Way

“memories are timeless treasures of the heart”

Another one of my favorite recipes that my grandmother used to make — eggplant in crushed tomatoes. She would cut up the eggplant, sauté it, and put a can of crushed tomatoes over it. My grandmother would make everything look so easy and quick; maybe it was because I was so young and had no concept of time.

  • 2 small eggplants, cubed with skin on
  • 1/2 container of mushrooms (optional)
  • salt, pepper, garlic powder, to taste
  • handful of fresh parsley
  • basil to taste
  • olive oil
  • 1 – 28 ounce can of crushed tomatoes
  • sugar (optional)
  • 3 garlic cloves – minced
  • grated cheese for topping

In a 3 qt. sauce pan, add about 2 tablespoons of olive oil, seasoning, minced garlic, and eggplant, sauté for a few minutes. Add crushed tomatoes, mushrooms, parsley, basil and sugar. Cook until the eggplant is nice and tender. Hope you like it.

One Comment Add yours

  1. Deb says:

    Delicious ! Wonder if potatoes would be good in that my friend

    Liked by 1 person

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