Pasta With Eggplant Sauce
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 2 large Chinese eggplants, in 1-inch dice. You should have about 4 cups. More is fine, I have used up to 8 cups
- 1 lb mushroom, sliced
- 1 large onion, finely diced
- 2 fresh garlic cloves, minced
- 2 (28 ounce) cans italian tomatoes with basil, I use San Marzano type
- 2 tablespoons olive oil
- 1⁄2 cup finely chopped fresh parsley
- 1 1⁄2 teaspoons italian seasoning herbs
- 1 teaspoon sugar
- 2 teaspoons salt
- 1⁄2 teaspoon pepper
- 2 teaspoons balsamic vinegar
- 16 ounces pasta, of your choice Usually I use penne or 16 ounces linguine, for this
directions
- Steam eggplant until slightly soft.
- Meanwhile, saute onion and mushrooms in olive oil until onion is translucent, about 10 minutes on med-low heat, or you can saute it until it is almost carmelized, about 30 minutes, in large pot.
- Add garlic and cook 1 minute more, on med heat.
- Add canned tomatoes, breaking them up with your hand first.
- Add parsley and eggplant.
- Add herbs, sugar, salt, pepper and balsamic vinegar.
- Simmer for 30-45 minutes.
- Cook your pasta during last 10 minutes of simmer time.
- Serve on pasta of your choice.
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RECIPE SUBMITTED BY
Pesto lover
United States