Spicy Fresh Tomato and Eggplant Sauce

Total Time: Prep: 15 min. Cook: 60 min. + release,Makes: 11 cups

My garden is overflowing with fresh tomatoes and eggplant toward the end of summer, so I’ve been thinking of ways that those ingredients were used in the old country. A heart gravy (what it’s called in Sicily) for pasta is just the ticket. You can add meat or sprinkle it with Parmesan if you’d like, but it is good on its own. It also freezes well. —Teri Rasey, Cadillac, Michigan


  • 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 carrots
  • 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


  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.


1 cup sauce: 92 calories, 3g fat (0 saturated fat), 0 cholesterol, 445mg sodium, 12g carbohydrate (5g sugars, 4g fiber), 3g protein.

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