Santino's Salsa di Pomodoro, Melanzane e Olive Neri con Rosmarino
Tomato, Eggplant and Black Olive Sauce with Rosemary

A sauce that my mom makes, it is great

3 large eggplants (about 3 pounds total), peeled, cut into 1-inch cubes
1 tablespoon salt
2/3 cup extra virgin olive oil
3 onions, finely chopped
3 garlic cloves, finely chopped
1 and 1/2 tablespoons chopped fresh rosemary
3 28-ounce cans diced tomatoes in juice
3 tablespoons tomato paste
1 cup pitted Kalamata olives or other brine-cured black olives, sliced

Directions:

Toss eggplant with 1 tablespoon salt in large colander. Set colander over bowl. Let stand 30 minutes to allow excess liquid to drain from eggplant.

Using paper towels, pat eggplant dry.

Heat olive oil in heavy large pot over medium-high heat.

Add eggplant, onions and garlic.

Cook until eggplant is almost tender and beginning to brown, stirring often, about 15 minutes.

Add rosemary; cook 1 minute.

Add tomatoes with juices and tomato paste.

Simmer uncovered until flavors blend and sauce thickens slightly, stirring occasionally, about 15 minutes.

Mix in olives and simmer 5 minutes longer.

Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cool. Cover and refrigerate. Rewarm before serving.) Makes 8 servings.

Boun Appitto

This sounds REALLY good!!

I'll give it a try in a few weeks and let ya know how it comes out.

Thanks for the recipe.

No problem SC

yeah, tell me how it comes out for you