Eggplant Pork Spaghetti Sauce

By á-2799

Ingredients

• 3 tbsp olive oil
• 1 sweet or Spanish onion, finely chopped
• 2 hot peppers, seeded and finely chopped
• 3 cloves garlic, minced
• 1/4 tsp salt
• 8 oz lean ground pork
• 1 tsp fennel seeds
• 1/4 tsp black pepper
• 1 lb eggplant, finely diced (1 lg or 3 Asian)
• 2 tbsp tomato paste
• 3 tbsp soy sauce
• 2 tsp balsamic vinegar
• 1 tsp dried oregano
• 1/2 tsp sugar
• 1 1/2 c chopped peeled ripe tomatoes
• 3 tbsp finely chopped parsley

Details

Servings 4

Preparation

Step 1

In large saucepan, heat oil over medium-high heat, saute onion, hot peppers, garlic and salt until onion is soft, 4-5 minutes. Add pork, fennel seeds and black pepper, saute until pork begins to brown, 8-10 minutes. Stir in eggplant, saute until slightly softened, about 2 minutes.
Clear a space in centre of pan, add tomato paste. Fry, stirring paste, until slightly darkened, about 2 minutes. Stir paste into pork mixture with soy sauce, vinegar, oregano and sugar, saute for 2 minutes. Stir in tomatoes and 1 1/4 cups water.
Bring to boil . Reduce heat, simmer, covered over medium-low heat for 15 minutes. Stir in parsley, simmer for 1 minutee. Serve over spaghetti.