Middle Street Shell40 Middle RdPortsmouth, NH 03801
If I have any local readers, I strongly suggest that you give this business your patronage. They are amazingly honest and fair, which is hard to come by these days, especially when it comes to car repairs. They have consistently proven themselves over the years to our family, and we would not trust anyone else with our car service/repairs.
Ok, onto cooking. I actually cooked quite a bit last night as I had a Personal Chef client this morning.
4 tbsp Extra Virgin Olive Oil (or less)
10 cloves garlic
2 tsp crushed red pepper flakes
2 tsp dried rosemary
1 tsp dried basil
1 tsp dried oregano
2 small eggplants, salted drained and rinsed (I don't usually do this, but the eggplants were not as fresh as they could have been , so this helps with the bitterness)
1 green pepper
2 28 oz cans crushed organic tomatoes
14 oz lite firm tofu, diced into tiny cubes
2 tbsp balsamic vinegar
stevia to taste (I used a teeny tiny bit, you could probably add a couple tbsp of sugar)
freshly ground pepper to taste
fresh basil or parsley to taste
In a 4 quart, heavy bottomed pan, slowly brown the garlic and spices until frangrant. Then add the rest of the ingredients and bring to a simmer. Simmer, covered for 45 minutes, then turn the heat to very low and simmer for another 45 minutes. Taste and adjust seasonings. Add some fresh basil or parsley just before serving. This sauce freezes well.