Alice - RicetteVegolose
small celery stick
dried chilli q.s.
fresh basil leaves q.s.
Cut the eggplants into rough cubes and chop them finely using a blender along with the celery stick, carrot, onion and garlic.
Put in a pan the olive oil and heat it slightly. Add the chopped vegetables, salt and pepper to taste and cook over medium heat until the vegetables are lightly browned.
Add the tomato sauce and ground chili to taste, cover with a lid and simmer over low heat until the sauce gets thick.
Add the sauce to cooked pasta, add some fresh basil leaves to enhance flavor.
This eggplant sauce can be kept in the fridge up to 4 days or freezer for 6 months.