Eggplant and Tomato Sauce

Name: Eggplant and Tomato Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Cuisine: Italian
Ingredients: 1 piece Eggplant (1 eggplant – peeled and cut into chunks); 28 oz Vine Ripened Tomato (28 oz. can - crushed tomatoes); 1 piece Red Onion (1 red onion - sliced); 3 pieces Garlic (3 large cloves of garlic – chopped); 1 pint Tomato, Grape (1 pint of grape tomatoes – halved); 1 tbsp Lemon (1 tablespoon of lemon juice); 2 tsp Fine salt (2 tsp. salt); 1 tsp Black Peppercorns (1 tsp. ground black pepper); ¼ tsp Bell Pepper (¼ tsp. red pepper); 1 tsp Fresh oregano (1 tsp. dried oregano); ½ cup Basil (½ cup fresh basil – chopped); ¼ cup Red Wine (¼ cup red wine); 1 lb Short Pasta (1 lb. favorite macaroni); 0 pieces Romano Cheese (Fresh grated Romano cheese); 0 pieces Olive Oil (Olive oil)

60 minItalian

Servings6

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Vegetarian
Pescatarian
Mediterranean Diet

Steps

1Place the cut eggplant, chopped garlic, sliced onion and halved tomatoes in a bowl.
2Add 2 tablespoons of olive oil, lemon juice, 1 tsp. of salt and tsp. of ground black pepper and toss.
3Heat a large frying pan with 2 tablespoons of olive oil add the eggplant mix to the frying pan. Saut until the eggplant is softened.
4Add the crushed tomatoes, red pepper flakes, dried oregano, tsp. ground black pepper and 1 tsp. salt and continue to simmer on low.
5Add the wine and simmer on low for about 30-35 minutes. The longer it cooks the better.
6Prepare the macaroni as directed.
7Drizzle a little olive oil at the bottom of a large bowl.
8Add a few dashes of red pepper flakes, dashes of dried oregano, grated Romano cheese and some fresh basil.
9Add the cooked macaroni and toss.
10Add the eggplant sauce and toss again; finish with more grated cheese.