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Pasta with Eggplant |
1 lb pasta
¼ cup olive oil
2 large can (28 oz) of crushed tomatoes
3 cups chopped fresh eggplant
3 large cloves garlic (minced)
1 small onion (chopped)
3 tablespoons olive oil
8 tablespoons finely minced fresh basil.
2 tablespoons finely minced fresh oregano
Salt and freshly ground black pepper to taste
1 ½ cups Grated parmesan cheese
Heat olive oil and add garlic. Sauté until fragrant. Add onion and eggplant and sauté until eggplant is soft. Add crushed tomatoes, basil and oregano. Add salt and pepper to taste. Stir and bring to a simmer. Cover and keep on low heat for 45 minutes. Let sit for 1 hour. 10 minutes before serving, bring to a simmer again. Add 1 ¼ cups parmesan cheese to sauce.
Bring pot of water to a boil. Add pasta. Stir occasionally. Test until there is only a bit of resistance in the center of pasta, in other words, until it is ‘al dente’. Then with a slotted spoon, add pasta to sauce and stir. This will incorporate the flavorings of the sauce into the pasta. Heat them together for 1 minute and serve. Garnish with remaining parmesan cheese, and basil, if desired.