eggplant and tomato sauce
This is a delicious and flavorful meal for Sunday night dinner with the family!
prep time
10 Min
cook time
35 Min
method
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yield
6 serving(s)
Ingredients
- - 1 eggplant – peeled and cut into chunks
- - 28 oz. can - crushed tomatoes
- - 1 red onion - sliced
- - 3 large cloves of garlic – chopped
- - 1 pint of grape tomatoes – halved
- - 1 tablespoon of lemon juice
- - 2 tsp. salt
- - 1 tsp. ground black pepper
- - ¼ tsp. red pepper
- - 1 tsp. dried oregano
- - ½ cup fresh basil – chopped
- - ¼ cup red wine
- - 1 lb. favorite macaroni
- - fresh grated romano cheese
- - olive oil
How To Make eggplant and tomato sauce
-
Step 1Place the cut eggplant, chopped garlic, sliced onion and halved tomatoes in a bowl. Add 2 tablespoons of olive oil, lemon juice, 1 tsp. of salt and ½ tsp. of ground black pepper and toss. Heat a large frying pan with 2 tablespoons of olive oil add the eggplant mix to the frying pan. Sauté until the eggplant is softened. Add the crushed tomatoes, red pepper flakes, dried oregano, ½ tsp. ground black pepper and 1 tsp. salt and continue to simmer on low. Add the wine and simmer on low for about 30-35 minutes. The longer it cooks the better. Prepare the macaroni as directed. Drizzle a little olive oil at the bottom of a large bowl. Add a few dashes of red pepper flakes, dashes of dried oregano, grated Romano cheese and some fresh basil. Add the cooked macaroni and toss. Add the eggplant sauce and toss again; finish with more grated cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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