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Pasta With Eggplant And Tomato Sauce

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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs Italian Italian, Main dish, Pasta, Vegetarian 6 Servings

INGREDIENTS

1 Eggplant, diced
Salt
Olive oil, for frying
1 Onion, diced
1 T Olive oil
3 Garlic cloves, chopped
2 c Tomato sauce
1/4 c Dry red wine
1 pn Sugar
Salt & pepper
1 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 81
Calories From Fat: 22
Total Fat: 2.5g
Cholesterol: 0mg
Sodium: 478.8mg
Potassium: 319.9mg
Carbohydrates: 12.7g
Fiber: 1.8g
Sugar: 4.3g
Protein: 2.4g


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