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Eggplant Spaghetti Sauce

What you need: 

4 stalks celery, chopped
1 bell pepper, chopped
1 eggplant, peeled and cubed
1 yellow onion, chopped
4 cloves garlic, minced
4 teaspoon dried oregano
1 teaspoon dried basil
1/3 cup safflower oil
1/3 cup olive oil
1 (28-ounce) can diced tomatoes
2 (12-ounce) cans tomato paste
1/2 cup water
1 tablespoon apple vinegar
1 tablespoon lemon juice
1 large bay leaf

What you do: 

1. In a pot, place celery, bell pepper, eggplant, onion, garlic, oregano, and basil. Drizzle safflower oil and olive oil over mixture. Cook over medium heat until veggies are soft. Drain oil.
2. Place veggies in blender and fill with water almost to the top. Blend until smooth. Return blended veggies to the pot.
3. Mix in diced diced tomatoes and tomato paste. Add water, apple cider vinegar, lemon juice, and bay leaf. Cook over medium heat until sauce starts to boil. Reduce heat to low. Simmer and stir occasionally for 45 minutes. Serve with spaghetti noodles or my favorite as the sauce for pizza bread.
Source of recipe: another one from my mom

Preparation Time: 
25, Cooking time: 45 to 60 minutes
Cooking Time: 
45 to 60 minutes
Servings: 
8 to 16
Recipe Category: 

SO HOW'D IT GO?

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