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RICHMOND, Va. (WTVR)- Chef & co-owner of ‘The Roosevelt’, Lee Gregory, makes a simple yet delicious Eggplant Tomato Sauce and shares a few tips on how to get your kids involved in the kitchen. Learn more about Lee Gregory as he’s featured in the current issue of R Home Magazine on stands now.


Eggplant Tomato Sauce

serves 4

1 medium eggplant, peeled and diced

1 medium onion, diced

2 cloves garlic, minced

1 28 oz can of whole tomatoes

1 tablespoon of tomato paste

3 tablespoons of olive oil

salt and pepper to taste

Heat the oil over medium heat.  Add the onion and garlic and cook until translucent.  Add the eggplant and cook for an additional 5 minutes.  Add the tomato paste and tomatoes.  Cook until the tomatoes and eggplant have broken down.  Season with salt and pepper to taste.  We puree until smooth.  Use with pasta or to top a pizza.