Don’t Forget to Taste Your Mistakes – Eggplant…Sauce?

So, here I am, surrounded by my summer CSA.

I have more eggplant, zucchini, tomatoes, basil, and cucumbers than you can shake a stick at (whatever that means).

So, I thought that I’d try making a recipe that I saw somewhere online but was too lazy to look for. It was supposed to be Eggplant Caviar. What it turned into was sauce. What it’s going to turn into is topping for spiralized zucchini since none of the raw tomato sauces that I’ve tried this year (so far) have done anything for me.

Here it goes:

KJ’s Eggplant…Sauce

2 lbs of cooked and peeled eggplant (I tossed mine in the oven – poked full of holes and wrapped in aluminum foil – until they were soft).

4 cloves of garlic (could have been more)

1 tomato

a bunch of basil

1/2 tsp of sea salt

black pepper to taste (I used the pepper grinder)

1/4 cup of olive oil

I threw it all in the Blender and hit the Sauce, Paste, Dressing option (I have a Bled-tec).

I’m not going to lie to you. It’s not pretty – it’s sort of a boring beige.

But, boy, is it yummy. I’m definitely having some tomorrow over some zucchini noodles. It was great off a spoon straight out of the blender jar; I can only imagine how good it’s going to be after it sits overnight.

So, the short of the long of it: sometimes the mistakes are worth writing down (and making again).

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