| Ingredients: 1 pound eggplant, cubed
1 cup onion, chopped
4 cloves garlic, chopped
1 28 oz. can tomato, crushed
1/2 cup dry red wine
1 teaspoon oregano
1/4 cup fresh parsley, chopped
1/4 cup capers, rinsed and drained
1/4 cup black olive, drained
1 tablespoon olive oil
1/2 cup parmesan, or romano (grated)
1 pound pasta | |
| Procedures: Sprinkle eggplant with salt and place in a colander. Cover with a plate and place a weight, such as a 1-pound can of tomatoes on top. After 30 minutes, remove the eggplant, rinse and pat dry with a paper towel. Spray non-stick saute pan with cooking spray, heat oil and saute onion and garlic 1 minute. Add eggplant cubes and cook 5 minutes. Add tomatoes, red wine, oregano parsley and salt and pepper to taste. Cook 10 minutes on medium heat. Stir in capers and olives. Cook pasta until almost al dente. Drain and return to pot; stir in sauce. Spoon into warm dishes and top with cheese. Note: |
