Pasta with Eggplant And Tomato Sauce

1. 1

   Arrange diced eggplant on a cookie sheet and sprinkle with salt.

2. 2

   Let drain for 30 minutes.

3. 3

   Rinse well.

4. 4

   Saute drained eggplant in olive oil until lightly browned and set aside.

5. 5

   Lightly saute the onion and garlic in about 1 tablespoon olive oil until softened, then add the tomato sauce and wine.

6. 6

   Bring to a boil, reduce heat and simmer for 15 to 20 minutes.

7. 7

   Season with sugar, if needed, salt and pepper and add the oregano.

8. 8

   Return the eggplant to the pot and continue to simmer while the pasta cooks.

9. 9

   Cook the pasta until al dente and drain.

10. 10

    Toss the pasta with the sauce to mix well and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.