My garden is teeming with fresh tomatoes and eggplant toward the end of summer, so I've been thinking of ways to use them. A hearty gravy for pasta is just the ticket.

Ingredients

• 2 tablespoons olive oil
• 1 medium eggplant, chopped (about 6 cups)
• 4 large tomatoes, seeded and coarsely chopped
• 1 small onion, chopped
• 1/4 cup shredded carrot
• 5 garlic cloves, crushed
• 1 carton (32 ounces) chicken or vegetable broth
• 1 can (29 ounces) tomato puree
• 1 piece parmigiano-reggiano rind
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• hot cooked pasta
• grated parmesan cheese, optional

Directions

1. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir eggplant, tomatoes, onion and carrot until crisp-tender, 8-10 minutes. Add garlic; cook 1 minute longer. Press cancel. Add broth, tomato puree, cheese rind and seasonings.
2. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 45 minutes. Let pressure release naturally. Serve with pasta and, if desired, top with grated Parmesan cheese and additional crushed red pepper flakes.