Pasta With Eggplant & 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 & pepper
1		Pinch oregano (large)
16 oz	454g	Spaghetti - fusilli, - rigatoni or other
		Pasta shape

Recipe Instructions

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.

By Pasta With Eggplant & Tomato Sauce on WithPasta, Eggplant & Tomato Sauce

Source:
Hot Pasta, by Hugh Carpenter and Teri Sandison

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