Pasta with eggplant& tomato sauce

 
                     PASTA WITH EGGPLANT & TOMATO SAUCE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main Dish                        Italian
                 Pasta                            Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 oregano
   16       oz           Spaghetti, fusilli,
                         -- rigatoni or other 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.
  
 
 
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