| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Italian | Main dish, Italian, Pasta, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | lg | Eggplant, diced |
| Salt | ||
| Olive oil, for frying | ||
| 1 | md | Onion, diced |
| 1 | tb | Olive oil |
| 3 | 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 |
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.
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