1 large can of whole tomatoes, or 4 large tomatoes – chopped and 1 cup water
1 large Chinese eggplant, cubed (regular eggplant – peel the skin and cube)
maple syrup, salt, Italian seasoning, to taste
4 large potatoes, washed
Boil potatoes in water until soft.
Cook all remaining ingredients in a soup pot, add enough water to keep from sticking and stir continuously. When the eggplant gets soft blend with a hand blender. Cook for about 10 more minutes. If bitter add more maple syrup.
Serve over whole boiled potatoes, add salt and pepper while serving to taste.
The sauce will get better if left to sit overnight and is great cold.
Alt: you can also blend the eggplant and tomatoes before cooking, Be sure to cook thoroughly though.
Optional: Add chopped zucchini or yellow squash, or replace the eggplant with it.
Lori Loves Carbs 