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A Hearty Eggplant Prosciutto Sauce
Perfect over pasta, polenta, or to top bruschetta
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My talented husband created this mouthwatering sauce recipe many years ago. We have served it to our company, and it has always drawn rave reviews. The delectable flavors blend beautifully as the ingredients simmer for 1 to 1 1/2 hours. The sauce becomes dark and thickened. A few softened chunks of tomato and eggplant remain, giving it a rustic appearance.
We leave the eggplant peel on for this dish. If you prefer it without its outer covering, peel it before cutting it into cubes. Just be aware that much of the fiber and nutrients come from the eggplant skin. To learn more about the benefits of consuming eggplant, including the skin, click on the video at the bottom of this page.
The aromas as this sauce slowly develops are heavenly. Once thoroughly cooked, the eggplant prosciutto sauce can top off any pasta dish or polenta. This sauce gets even better with time. For that reason, my husband often prepares it a day in advance. It keeps well refrigerated for days, and it can also be frozen. This recipe can easily be doubled.
Note: This sauce is also delicious when used at room temperature as a bruschetta topping.
