🫙 From the Spice Rack
Pasta with Eggplant & Tomato Sauce
1 lg Eggplant, diced Salt Olive oil, for frying 1 md Onion, diced 1 tb Olive oil 3 ea Garlic cloves, chopped 2 c Tomato sauce 1/4 c Dry red wine 1 pn Sugar Salt & pepper 1 lg Pinch...
maineasy
Ingredients7 items
Ingredients
- 1large eggplant, diced
- 1tbsp olive oil
- 3ea garlic cloves, chopped
- 2cup tomato sauce
- 1/4cup dry red wine
- 1pn sugar
- 16ozspaghetti, fusilli,
Directions
- 1
1 lg Eggplant, diced Salt Olive oil, for frying 1 md Onion, diced 1 tb Olive oil 3 ea Garlic cloves, chopped 2 c Tomato sauce 1/4 c Dry red
- 2
Let drain for 30 minutes
- 3
Rinse well
- 4
Saute drained eggplant in olive oil until lightly browned & set aside
- 5
Lightly saute the onion & garlic in about 1 tb olive oil until softened, then add the tomato sauce & wine
- 6
Bring to a boil, reduce heat & simmer for 15 to 20 minutes
- 7
Season with sugar, if needed, salt & pepper & add the oregano
- 8
Return the eggplant to the pot & continue to simmer while the pasta cooks