Eggplant and Tomato Sauce
By: Lady Catherine ...
Published: Sunday, August 11, 2013 - 12:40pm

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

Preparation

1 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. 2 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. 3 Add the wine and simmer on low for about 30-35 minutes. The longer it cooks the better. 4 Prepare the macaroni as directed. 5 Drizzle a little olive oil at the bottom of a large bowl. 6 Add a few dashes of red pepper flakes, dashes of dried oregano, grated Romano cheese and some fresh basil. 7 Add the cooked macaroni and toss. 8 Add the eggplant sauce and toss again; finish with more grated cheese.