This is one of my favorite pasta sauces – it is super easy yet hearty and healthy enough to make an entire meal. For something extra, serve with a green salad and whole wheat baguette. You will need one box of your favorite pasta, 5-10 cloves of garlic, two 14 ounce cans of diced tomatoes, and one large eggplant plus my darlings olive oil and S/P (and optional dried Italian herbs). A note on the garlic: like all pasta recipes, you can add as much or as little garlic as you like. I prefer my pasta dishes with a nice garlic punch, and that’s why I use about 10 cloves. If you want a subtle garlic flavor, use about 5 small cloves. On the tomatoes: you can now get diced tomatoes in all kinds of flavors (with olive oil, garlic, herbs, etc) – use whichever type you like. Plain is just fine but the other varieties are also good so long as you’re getting natural flavors – read the label. During the winter I’m not a fan of fresh tomatoes because they’re out of season and you can tell, but if you have some you’d like to use you could also substitute canned for fresh chopped tomatoes.
First, chop your eggplant into small bite-size pieces. Mince your garlic. Place your chopped eggplant on paper towels and sprinkle with salt. Let sit for about 10 minutes.
While doing that, begin to boil your salted water for pasta. Add a dash of olive oil to the water to keep the pasta from sticking to each other. Once you have a boil, cook your pasta. Meanwhile …
Heat about 1 tbsp. olive oil in a large pan and add the chopped garlic. Stir about a minute until fragrant. Add the eggplant. Drizzle olive oil over the eggplant and stir. Cover the pan for a few minutes so you get some steam build-up – this will help the eggplant soften without having to pour gallons of olive oil into the pan – eggplant acts like a sponge and will just soak it up. Remove the cover, stir. Add the tomatoes – do not drain, add the juice as well.
Saute on medium, uncovered, about 5 minutes until your eggplant is tender and tomatoes are warm. Add olive oil as needed. Season with salt and pepper and dried Italian herbs. By now your pasta should be done, drain and set aside. When your eggplant and tomatoes are warm and tender, remove from heat and scoop onto the pasta. Toss and serve!
Recipe source: Original
Time: 30 minutes