Pasta With Tomato and Eggplant Sauce
Makes 3 1/2 cups sauce. This recipe is also very suited to Baked Ziti
Ingredients
- 2 Tbl Olive oil
- 1 1/2 Cups Chopped onions
- 3 Cloves garlic, minced
- 4 Cups Diced eggplant (1/2 inch pieces)
- 1 14 1/2 ounce can whole peeled tomatoes, undrained
- 2/3 Cup Red wine
- 2 Tbl Tomato paste
- 1 1/2 Tsp Sugar
- 1 Tsp Dried oregano
- 1/2 Tsp Thyme
- 1/4 Tsp Dried rosemary, crumbled
- 1/4 Tsp Salt or to taste
- 1/8 Tsp Pepper
- 12 Oz Dry pasta (rigatoni, penne, or the like)
Instructions
- In a 3-guart saucepan, heat the oil over medium-high heat. Add the onions and garlic; cook, string until softened, about 2 minutes Add the eggplant; cook, stirring, until softened, about 3 minutes
- Add the tomatoes, with liquid, and break them up with the back of a spoon. Stir in the wine, tomato paste, sugar, oregano, thyme, rosemary, salt and pepper. Bring to a boil. Reduce heat and simmer, uncovered 30 minutes or until thickened, stirring occasionally.
- Cook the pasta according to package directions; drain. Either toss with sauce or serve topped with sauce.