Cooking Recipe Pasta With Eggplant & Tomato Sauce
Recipe Ingredients
1 lg
Eggplant, diced
Salt
Olive oil, for frying
1 md
Onion, diced
1 tb
Olive oil
3 ea
Garlic cloves, chopped
2 c
Tomato sauce
1/4 c
Dry red wine
1 pn
Sugar
Salt & pepper
1 lg
Pinch oregano
16 oz
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.