Eggplant and Tomato Sauce

Eggplant and Tomato Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    eggplant – peeled and cut into chunks

  • 28 oz. can - crushed tomatoes

  • 1

    red onion - sliced

  • 3

    large cloves of garlic – chopped

  • 1

    pint of grape tomatoes – halved

  • 1

    tablespoon of lemon juice

  • 2

    tsp. salt

  • 1

    tsp. ground black pepper

  • ¼

    tsp. red pepper

  • 1

    tsp. dried oregano

  • ½

    cup fresh basil – chopped

  • ¼

    cup red wine

  • 1

    lb. favorite macaroni

  • Fresh grated Romano cheese

  • Olive oil

Directions

Place the cut eggplant, chopped garlic, sliced onion and halved tomatoes in a bowl. Add 2 tablespoons of olive oil, lemon juice, 1 tsp. of salt and ½ tsp. of ground black pepper and toss. Heat a large frying pan with 2 tablespoons of olive oil add the eggplant mix to the frying pan. Sauté until the eggplant is softened. Add the crushed tomatoes, red pepper flakes, dried oregano, ½ tsp. ground black pepper and 1 tsp. salt and continue to simmer on low. Add the wine and simmer on low for about 30-35 minutes. The longer it cooks the better. Prepare the macaroni as directed. Drizzle a little olive oil at the bottom of a large bowl. Add a few dashes of red pepper flakes, dashes of dried oregano, grated Romano cheese and some fresh basil. Add the cooked macaroni and toss. Add the eggplant sauce and toss again; finish with more grated cheese.


Nutrition

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