Black Cherry Tomatoes And Eggplant Pasta Sauce

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 2 cups fresh black cherry tomatoes, whole (approximate)
• 6 small eggplants, roughly chopped (the little finger type)
• 1 large onion, sliced
• 1 chili, halved (seeds removed if you want)
• 5 garlic cloves, whole
• 2 carrots, roughly sliced
• 2 celery ribs, roughly sliced
• 1 tablespoon tomato paste
• 1 cup red wine
• 2 cups beef stock (home made is better)
• 140 g sun-dried tomatoes, plus the oil
• 2 handfuls assorted basil (i used sweet and lemon)
• 1 handful winter savory
• 1 handful garlic greens
• 1 handful chives
• 1 handful oregano
• 1 handful lemon thyme

Recipe

• 1 using a large saucepan, heat the oil from the sun-dried tomatoes. (use as much or as little oil as you like). add the onion, chilli and garlic and brown.
• 2 add the carrots, eggplants and celery to the mix and stir to evenly coat.
• 3 add the tomato paste, sun-dried tomatoes and red wine and mix through.
• 4 at this point there should be enough liquid in the pot to put the fresh tomatoes inches.
• 5 add the beef stock and then bring mixture to the boil. leave on boil for 2 minutes.
• 6 turn heat down to low and simmer covered for 10 minutes.
• 7 turn off heat, add all fresh herbs and mix through.
• 8 let it cool down for about 5 minutes.
• 9 using an immersion blender, blend until everything is at a nice smooth consistency.
• 10 at this stage, either serve up with pasta or package away for later eating.