Pasta with Eggplant Sauce

Name: Pasta with Eggplant Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings.
Cuisine: Asian Appetizers, Asian Dinners, Asian Vegetarian Recipes, Indian Recipes, Italian Dinners, Italian Recipes, Italian Vegetarian Recipes
Ingredients: 1 large eggplant, cut into 1-inch cubes; 1/2 cup finely chopped onion; 2 tablespoons minced fresh parsley; 1 garlic clove, chopped; 1/4 cup olive oil; 1 can (14-1/2 ounces) Italian stewed tomatoes, cut up; 1/2 cup dry red wine or chicken broth; 1 can (6 ounces) Italian tomato paste; 1 can (4-1/2 ounces) sliced mushrooms, drained; 1 teaspoon sugar; 1 teaspoon dried oregano; 1/2 teaspoon salt; 3/4 pound thin spaghetti; Grated Parmesan cheese

This was my mother's recipe and is a nice way to incorporate eggplant into a meal. The thick, chunky sauce is splendid. I like to have it with a glass of red wine, crusty Italian bread and a tossed salad.—Jean Lawrence, Rochester, New York

Ingredients

1 large eggplant, cut into 1-inch cubes
1/2 cup finely chopped onion
2 tablespoons minced fresh parsley
1 garlic clove, chopped
1/4 cup olive oil
1 can (14-1/2 ounces) Italian stewed tomatoes, cut up
1/2 cup dry red wine or chicken broth
1 can (6 ounces) Italian tomato paste
1 can (4-1/2 ounces) sliced mushrooms, drained
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon salt
3/4 pound thin spaghetti
Grated Parmesan cheese

Directions

In a Dutch oven, saute the eggplant, onion, parsley and garlic in oil until tender.
Stir in the tomatoes, wine, tomato paste, mushrooms, sugar, oregano and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened, stirring occasionally.
Meanwhile, cook pasta according to package directions. Drain pasta. Serve with sauce. Sprinkle with cheese.

Nutrition Facts

3/4 cup pasta with 2/3 cup sauce (calculated without Parmesan cheese): 385 calories, 11g fat (1g saturated fat), 0 cholesterol, 782mg sodium, 61g carbohydrate (11g sugars, 7g fiber), 11g protein.