Carrot, Eggplant, Sausage Pasta Sauce
Let’s not mess around. Grab your apron! Time to get right to it!
2 Large eggplants, halved and roasted in a 400ºF oven (200º C). Allow to cool and scrape out the meat. Discard the skin. Hint: I used a spray of Pam olive oil to keep the eggplant from soaking up too much oil.
2 Cans cooked carrots, with juice, about 28 ounces or 800 grams
3/4 Pound of loose Italian sausage, crumbled
1 Medium sized sweet onion, diced
5-6 Cloves of garlic, chopped
Small bunches each of fresh rosemary and sage, chopped
3-4 Good shakes of cinnamon
3 Teaspoons paprika for color.
1 Can coconut milk (Not coconut cream, or the sweetened style coconut cream)
Note: Chicken stock for thinning the mixture, if necessary. I didn’t use any.
Salt and pepper to taste
Get your sous-chef to open a bottle of wine and pour you a glass.
If you’re a fainthearted cook, stop right here. For this dish I used the TLAR method, That Looks About Right. If you’re a cook who worships the perfection of precise numbers, you’re on your own.
I put everything, but the sausage and coconut milk in my food processor and got it as close to a fine liquid as I could. If you want to add the coconut milk as well, go ahead. My machine wasn’t big enough!
Note: Don’t bother to clean the machine yet. You’ll need it in a minute or two to shred the sausage.
Pour the mixture in a large pot, on medium heat, and stir in the coconut milk, if you haven’t already. Put a top on the pot, but leave space for the steam to escape. Stir from time to time to keep it from sticking on the bottom. Once the mixture gets to a boil, reduce the heat to simmer. Taste and season. All the ingredients are already cooked, so you’re heating it to let the flavors meld.
The mixture is going to be thick, and as it cooks it will get thicker.
While the sauce cooks, fry the crumbled sausage in another pan until it is cooked through. Drain off the grease, add the sausage to the food processor and turn it into a fine mince. Pour it in the mixture in the pot and stir well.
Now you can clean the food processor and I have a splendid two word solution: “Hey sous-chef!”
Serve over spaghetti! I used zucchini spaghetti.
But you say, “Not a pasta fan.” Well, I have good news. Often the difference between soup and sauce is all in what you like to call your mind! Try a bowl of this wonderful stuff all by itself! Add some freshly diced onion, a big squeeze of fresh lemon and some Sriracha hot sauce! Delicious!
Time to top off that glass of wine before you dig into this absolutely delicious, creamy and exciting pasta sauce or soup or creamy vegetable stew!