Eggplant-tomato sauce w/penne pasta

1. 1

   Skin& chop eggplant.

2. 2

   Peel garlic cloves.

3. 3

   Saute garlic cloves& eggplant and 2 teaspoons kosher salt in oil until oil is pretty much soaked up (not too long).

4. 4

   Put can of tomatoes in pan with eggplant& garlic.

5. 5

   Cover and simmer on low approx 20 minutes or until eggplant is soft.

6. 6

   Spoon mixture out into blender and blend-- you may have to do this in stages as it may not all fit into one blender.

7. 7

   Result will be an orange colored smooth sauce.

8. 8

   Add fresh ground black pepper to taste.

9. 9

   Keep sauce warm while you boil water for pasta.

10. 10

    Make pasta and toss with eggplant sauce, serve immediately with freshly grated pecorino romano cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.