You could try eggplant aubergine to thicken it. When it's boiled down, it has a consistency much like thick tomato sauce, though you'd have to experiment with cooking times. I always take a few hours or more to make my sauces so they come out thick (never used flour, oddly enough).
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Date: 2008-11-25 07:25 am (UTC)eggplantaubergine to thicken it. When it's boiled down, it has a consistency much like thick tomato sauce, though you'd have to experiment with cooking times. I always take a few hours or more to make my sauces so they come out thick (never used flour, oddly enough).