Ingredients
12 oz. long eggplant, peeled and
coarsely chopped
7 tablespoons vegetable oil
8 oz. sundried tomatoes in oil
& herbs, cut up
1 6 oz. can tomato paste
1 8 oz. can tomato sauce
1/4 teaspoon salt
1 teaspoon sugar
2 1/2 teas. dried Italian herbs
Preparation
Heat oil in a heavy pan. Add the chopped eggplant and saute until tender. Add remaining ingredients andsimmer for 10 minutes. Cool slightly and then then put into a processor with the sharp blade and blend just until barely smooth. Do not over blend.
