Eggplant and Tomato Pasta

1. 1

   Place eggplant in a colander and season generously with salt.

2. 2

   Fill a 1-gallon plastic bag with water, seal tightly and place over eggplant to weigh down.

3. 3

   Let stand for 40 minutes.

4. 4

   Rinse the salt off the eggplant, and pat dry.

5. 5

   Place the olive oil in a large skillet over medium-high heat, add eggplant and cook, stirring often, until golden brown on all sides, about 20 minutes.

6. 6

   Add garlic, tomatoes and their juice to the pan.

7. 7

   Stir in the sugar and salt.

8. 8

   Simmer until sauce has slightly thickened, about 15 to 20 minutes or longer depending on how juicy your tomatoes are.

9. 9

   Taste and adjust seasonings.

10. 10

    Add the basil and cook 1 minute more.

11. 11

    Serve over pasta.

* Per serving · 4 servings · Values may vary.

No additional tips available.