Pasta with eggplant and tomato sauce

Yield: 6 Servings

Measure Ingredient
1 large Eggplant, diced
\N \N Salt
\N \N Olive oil, for frying
1 medium Onion, diced
1 tablespoon Olive oil
3 \N Garlic cloves, chopped
2 cups Tomato sauce
¼ cup Dry red wine
1 pinch Sugar
\N \N Salt & pepper
1 large Pinch oregano
16 ounces Spaghetti, fusilli, rigatoni or other hearty pasta shape

Arrange diced eggplant on a cookie sheet & sprinkle with salt. Let drain for 30 minutes. Rinse well. Saute drained eggplant in olive oil until lightly browned & set aside. Lightly saute the onion & garlic in about 1 tb olive oil until softened, then add the tomato sauce & wine. Bring to a boil, reduce heat & simmer for 15 to 20 minutes. Season with sugar, if needed, salt & pepper & add the oregano. Return the eggplant to the pot & continue to simmer while the pasta cooks. Cook the pasta until *al dente* & drain. Toss the pasta with the sauce to mix well & serve immediately.

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