½ cup chopped bell pepper (color of choice, I used red & purple)
1 large clove garlic, minced
2 Tablespoons olive oil
1 teaspoon dried basil
3 ounces tomato paste
½ – 1 pound ground beef, turkey or sausage
Chop the eggplant (I did not peel it) and put it in a colander. Add the salt, tossing to coat all the pieces. Let it sit and drain for 1 hour. Rinse with cold water.
The tomatoes can easily be skinned by cutting an X in the bottom of the tomatoes, and then putting them into a pot of boiling water for 1 minute. Remove to a bowl of ice water. The skins will come right off the tomato. Chop the tomatoes, but do not drain them.
In a large skillet sauté the onion, peppers and garlic in the olive oil.
When they have softened some, add the eggplant, tomatoes, and basil. Cook until the eggplant and tomatoes are softened. If the mixture needs to be thickened, add tomato pasted until it is the consistency you want.
While that is cooking, cook the meat in another skillet until browned and cooked through. Drain the meat and stir it into the sauce.
Serve over pasta.
Recipe by The Gluten-Free Homemaker at http://glutenfreehomemaker.com/eggplant-tomato-pasta-sauce/