Pasta With Eggplant And Tomato Sauce

Recipe Ingredients

1 tablespoon	15ml	Eggplant - diced (large)
		Salt
		Olive oil - for frying
1		Onion - diced (medium)
1 tablespoon	15ml	Olive oil
3		Garlic cloves - chopped
2 cups	474ml	Tomato sauce
1/4 cup	59ml	Dry red wine
1		Sugar
		Salt and pepper
1		Pinch oregano (large)
16 oz	454g	Spaghetti - fusilli, - rigatoni or other
		Pasta shape

Recipe Instructions

Arrange diced eggplant on a cookie sheet and sprinkle with salt. Let drain for 30 minutes. Rinse well. Sauteedrained eggplant in olive oil until lightly browned and set aside.

Lightly sauteethe onion and garlic in about 1 tb olive oil until softened, then add the tomato sauce and wine. Bring to a boil, reduce heat and simmer for 15 to 20 minutes. Season with sugar, if needed, salt and pepper and add the oregano.

Return the eggplant to the pot and continue to simmer while the pasta cooks. Cook the pasta until *al dente* and drain. Toss the pasta with the sauce to mix well and serve immediately.

Source:
Hot Pasta, by Hugh Carpenter and Teri Sandison

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