Pasta With Eggplant And Tomato Sauce
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Features of Pasta With Eggplant And Tomato Sauce
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Served as main course. Vegetarian dish.
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Region of Pasta With Eggplant And Tomato Sauce
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Italian
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Ingredients for Pasta With Eggplant And Tomato Sauce (Click here for measurement conversion)
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1 Eggplant, diced
Salt
Olive Oil, for frying
1 Onion, diced
1 Tablespoon Olive Oil
3 Garlic Cloves, chopped
2 cup Tomato Sauce
1/4 cup dry Red Wine
1 pint Sugar
Salt and Pepper
1 Pinch Oregano
16 oz Spaghetti, Fusilli, Rigatoni or other hearty Pasta shape
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Method for making Pasta With Eggplant And Tomato Sauce
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Arrange diced eggplant on a cookie sheet and sprinkle with salt. Let drain for 30 minutes. Rinse well. Saute drained eggplant in olive oil until lightly browned and set aside. Lightly saute the onion and garlic in about 1 Tablespoon olive oil until softened, then add the tomato sauce and wine. Bring to a boil, reduce heat and simmer for 15 to 20 minutes. Season with sugar, if needed, salt and pepper and add the oregano. Return the eggplant to the pot and continue to simmer while the pasta cooks. Cook the pasta and drain. Toss the pasta with the sauce to mix well and serve immediately.
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Comments
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Serves: 6
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