| 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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