Pasta with eggplant & tomato sauce
Yield: 6 Servings
Ingredients:
- 1 lg Eggplant
Instructions:
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 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.
