eggplant and tomato sauce
(1 rating)
This is a delicious and flavorful meal for Sunday night dinner with the family!
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(1 rating)
yield
6 serving(s)
prep time
10 Min
cook time
35 Min
Ingredients For eggplant and tomato sauce
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1 eggplant – peeled and cut into chunks
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28 oz. can - crushed tomatoes
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1 red onion - sliced
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3 large cloves of garlic – chopped
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1 pint of grape tomatoes – halved
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1 tablespoon of lemon juice
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2 tsp. salt
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1 tsp. ground black pepper
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¼ tsp. red pepper
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1 tsp. dried oregano
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½ cup fresh basil – chopped
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¼ cup red wine
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1 lb. favorite macaroni
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fresh grated romano cheese
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olive oil
How To Make eggplant and tomato sauce
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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