Eggplant Sauce

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Pasta with Eggplant Sauce

1 large eggplant cut into 1 inch cubes

1 onion

2 tablespoons parsley

2 – 3 cloves of garlic

¼ cup olive oil

1 can ( 14 ½ ounces) Italian stewed tomatoes, cut up

½ cup dry red wine or chicken broth

1 can (6 ounces) tomato paste

1 can (4 ½ ounces) sliced mushrooms with liquid

1 teaspoon sugar

1 teaspoon dried oregano

½ teaspoon salt

In a Dutch oven, sauté the eggplant, onion, parsley and garlic in oil until tender.

Stir in the tomatoes, wine, tomato paste, mushrooms, sugar, oregano and salt. Bring to a boil. Reduce heat; simmer, uncovered for 10 – 15 minutes or until thickened, stirring occasionally.

Cook pasta of your choice according to package directions. Drain pasta and put eggplant sauce over it.

NOTE: eggplant soaks up a lot of oil so you made need to add a bit more…I do but I also add about 4 oz. of water, put the cover on the pan and let it steam the eggplant….check it to see if it’s soft then add the rest of the ingredients.