Potato Gnocchi with Eggplant Tomato Sauce
This dish is a little taste of Italy. It is packed with potent antioxidants and free radical scavengers that protect cell membranes from damage. Both eggplant and tomatoes reduce the risk of various cancers and are packed with vitamin C. Not only are you indulging in the decadent taste of nature, but you are benefiting from its gifts of health as well.
This entree is an easy-to-make, go-to for dinner parties; and will have your guests thinking that you slaved over the stove for hours to make it.
2 pkg potato gnocchi
2 tbsp olive oil
1 medium eggplant, cubed
7 tomatoes, peeled and chopped (if you’re crammed for time use, 1 can diced tomatoes)
2 cloves garlic, crushed
1/2 cup red wine
3 tbsp chopped fresh basil
salt and pepper to taste
Heat the olive oil in a heavy-based pan. Once the oil is hot add eggplant and garlic to the pan and cook, stirring, for 5 min. Add the tomatoes, wine, basil, salt and pepper. Bring to boil. Reduce heat, cover and simmer for 15-20 min. Stir occasionally, until the sauce reduces and thickens slightly.
While the sauce is simmering boil salted water on high and cook the gnocchi according to package instructions. Once the gnocchi is ready and has been strained, add to sauce and mix until coated.
Serve in bowls topped with parmesan cheese.