II Simple or Eggplant Sauce with Eggplants and Peppers
Ingredients:
I Option:
1 of medium eggplants in cubes or peeled strips.
3 tablespoons oil
Spices:
1 cup chopped or grated onion
1 garlic only white portion (optional)
1 or ½ finger pepper or pepper sauce (optional)
1 teaspoon of salt
1 teaspoon (tea grated fresh ginger (optional) see below
Other Ingredients:
6 seeded ripe tomatoes diced into cubes
2 stalks of chopped celery (optional)
1 cup (tea) parsley with chopped stem
½ cup chopped green onion (optional)
1 tablespoon oregano (optional)
1 tablespoon chopped mint, or basil (optional)
1 liter of homemade beef stock
2 to 4 red and yellow peppers chopped into small pieces with the skin.
1 cup chopped green olives
How to prepare: Eggplant:
Wash the eggplants well, cut into small cubes with or without peel, or thin strips without the peel. It looks best without peel.
Put in a bowl with salt or vinegar, soak for 15 minutes, to remove the bitter.
The above procedure is optional.
Pass the eggplants through the vegetable drier to remove all the water.
Wash and chop the onion, very small, cut the tomatoes the bell peppers into cubes.
Wash the green seasonings thoroughly, wipe with a napkin,
very little.
Take a large saucepan over the fire with the oil, sauté the onion with the tomatoes, add the eggplants sauté well, add the homemade beef stock.
After the eggplant is almost cooked, add the peppers in strips or cubes, leave on the fire until cooking.
Turn off the heat, add the green seasonings, oregano and the pepper, olives.
II Option:
Italian Homemade Tomato Sauce
Ingredients:
I - Step:
3 to 5 pounds of very ripe tomatoes
3 liters of cold water to beat the tomatoes
2 liters of hot water to finish cooking
1 teaspoon of (baking soda) to remove the acidity or
If you prefer to put 1 tablespoon of sugar
Yield: 1 pound concentrate
Tomato Sauce Ingredients:
II - Step:
½ cup of oil
1 or 2 pounds of grated onions, is to give consistency, (get thick), or to taste
1 or 2 thinly sliced pork chopped garlic (optional)
3 celery stalks, finely chopped (optional)
2 tablespoons (dried) oregano, put after the sauce ready, (rub in the hands to release the aroma).
1 tablespoon of salt, or to taste without overdoing the salt
1 teaspoon or grated ginger (soup)
1 teaspoon ground coffee
1 cup of chopped parsley to put before serving the pasta, or any other dish
1 piece of cinnamon stick
Way of preparing:
Remove the stem and the tomato from the tomatoes, wash well, cut in 4 equal parts.
Then beat the tomatoes with a little water in the blender, beat by tapping in a deep sieve until the water is finished.
Put the tomato juice and sugar in a very high cauldron, add all the water.
Bring to a boil over high heat, bring to the boil, cook for 3 to 5 (three or five) hours, add more hot water if necessary until thick.
Once cooked, turns tomato paste becomes dark.
Allow to cool.
If you want you can pack with several plastic jars suitable for freezing, or use tuperware with lid, fill ¾ of the pots. Do not forget to leave a small space between the lid and the sauce.
How to prepare the homemade sauce:
In separate pan, fry in the oil the onion the leek, the celery
until wilted add (the homemade tomato paste) the condiments with the exception of oregano and chopped parsley, the cinnamon stick that puts at the end of the cooking.
Let it cook for another hour until it is a thick sauce.
Note:
If someone in the family has high blood pressure, do not put ginger.
Ginger alters the pressure
Ingredients:
I Option:
1 of medium eggplants in cubes or peeled strips.
3 tablespoons oil
Spices:
1 cup chopped or grated onion
1 garlic only white portion (optional)
1 or ½ finger pepper or pepper sauce (optional)
1 teaspoon of salt
1 teaspoon (tea grated fresh ginger (optional) see below
Other Ingredients:
6 seeded ripe tomatoes diced into cubes
2 stalks of chopped celery (optional)
1 cup (tea) parsley with chopped stem
½ cup chopped green onion (optional)
1 tablespoon oregano (optional)
1 tablespoon chopped mint, or basil (optional)
1 liter of homemade beef stock
2 to 4 red and yellow peppers chopped into small pieces with the skin.
1 cup chopped green olives
How to prepare: Eggplant:
Wash the eggplants well, cut into small cubes with or without peel, or thin strips without the peel. It looks best without peel.
Put in a bowl with salt or vinegar, soak for 15 minutes, to remove the bitter.
The above procedure is optional.
Pass the eggplants through the vegetable drier to remove all the water.
Wash and chop the onion, very small, cut the tomatoes the bell peppers into cubes.
Wash the green seasonings thoroughly, wipe with a napkin,
very little.
Take a large saucepan over the fire with the oil, sauté the onion with the tomatoes, add the eggplants sauté well, add the homemade beef stock.
After the eggplant is almost cooked, add the peppers in strips or cubes, leave on the fire until cooking.
Turn off the heat, add the green seasonings, oregano and the pepper, olives.
II Option:
Italian Homemade Tomato Sauce
Ingredients:
I - Step:
3 to 5 pounds of very ripe tomatoes
3 liters of cold water to beat the tomatoes
2 liters of hot water to finish cooking
1 teaspoon of (baking soda) to remove the acidity or
If you prefer to put 1 tablespoon of sugar
Yield: 1 pound concentrate
Tomato Sauce Ingredients:
II - Step:
½ cup of oil
1 or 2 pounds of grated onions, is to give consistency, (get thick), or to taste
1 or 2 thinly sliced pork chopped garlic (optional)
3 celery stalks, finely chopped (optional)
2 tablespoons (dried) oregano, put after the sauce ready, (rub in the hands to release the aroma).
1 tablespoon of salt, or to taste without overdoing the salt
1 teaspoon or grated ginger (soup)
1 teaspoon ground coffee
1 cup of chopped parsley to put before serving the pasta, or any other dish
1 piece of cinnamon stick
Way of preparing:
Remove the stem and the tomato from the tomatoes, wash well, cut in 4 equal parts.
Then beat the tomatoes with a little water in the blender, beat by tapping in a deep sieve until the water is finished.
Put the tomato juice and sugar in a very high cauldron, add all the water.
Bring to a boil over high heat, bring to the boil, cook for 3 to 5 (three or five) hours, add more hot water if necessary until thick.
Once cooked, turns tomato paste becomes dark.
Allow to cool.
If you want you can pack with several plastic jars suitable for freezing, or use tuperware with lid, fill ¾ of the pots. Do not forget to leave a small space between the lid and the sauce.
How to prepare the homemade sauce:
In separate pan, fry in the oil the onion the leek, the celery
until wilted add (the homemade tomato paste) the condiments with the exception of oregano and chopped parsley, the cinnamon stick that puts at the end of the cooking.
Let it cook for another hour until it is a thick sauce.
Note:
If someone in the family has high blood pressure, do not put ginger.
Ginger alters the pressure
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