Pasta with eggplant and tomato sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Eggplant, diced |
| Salt | ||
| Olive oil, for frying | ||
| 1 | medium | Onion, diced |
| 1 | tablespoon | Olive oil |
| 3 | Garlic cloves, chopped | |
| 2 | cups | Tomato sauce |
| ¼ | cup | Dry red wine |
| 1 | pinch | Sugar |
| Salt & pepper | ||
| 1 | large | Pinch oregano |
| 16 | ounces | Spaghetti, fusilli, rigatoni or other hearty pasta shape |
Directions
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.