Pasta With Eggplant & Tomato Sauce
main dish, pasta, vegetarian
1 large eggplant, diced
1 salt
1 olive oil, for frying
1 medium onion, diced
1 tablespoon olive oil
3 each garlic cloves, chopped
2 cup tomato sauce
1/4 cup dry red wine
1 pinch sugar
1 salt & pepper
1 large pinch oregano
16 oz spaghetti, fusilli, - rigatoni or o; ther 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.
Yield: 6 servings
