Favourite Pasta with Eggplant & Tomato Sauce
Favourite Pasta with Eggplant and Tomato Sauce recipe
Yield
6 servingsPrep
15 minCook
30 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggplant
diced |
*
|
| salt |
*
|
||
|
olive oil
for frying |
*
|
||
| 1 | medium |
onions
diced |
|
| 1 | tablespoon | olive oil |
|
| 3 |
garlic cloves
chopped |
|
|
| 2 | cups | tomato sauce |
|
| ¼ | cup |
red wine
dry |
*
|
| 1 | pinch | sugar |
*
|
| salt and black pepper |
*
|
||
| 1 | pinch |
oregano
large pinch |
*
|
| 16 | ounces |
spaghetti
fusilli, rigatoni or other hearty pasta shape |
|
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Directions
Arrange diced eggplant on a cookie sheet and sprinkle with salt. Let drain for 30 minutes. Rinse well.
Sauté drained eggplant in olive oil until lightly browned and set aside. Lightly sauté 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 until al dente and drain. Toss the pasta with the sauce to mix well and serve immediately.
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