Pasta with eggplant & tomato sauce
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Pasta with eggplant & tomato sauce
  Pasta    Eggplant    Italian    Vegetarian    Sauces  
Last updated 6/12/2012 12:48:41 AM. Recipe ID 9851. Report a problem with this recipe.
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      Title: Pasta with eggplant & tomato sauce
 Categories: Main dish, Italian, Pasta, Vegetarian
      Yield: 6 Servings
 
      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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Recipe ID 9851 (Apr 03, 2005)

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