Eggplant and Tomato Sauce
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
Place 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.