Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Eggplant, diced 1/4 c Dry red wine
Salt 1 pn Sugar
Olive oil, for frying Salt pepper
1 md Onion, diced 1 lg Pinch oregano
1 tb Olive oil 16 oz Spaghetti, fusilli,
3 ea Garlic cloves, chopped -- rigatoni or other hearty
2 c Tomato sauce -- pasta shape

Arrange diced eggplant on a cookie sheet sprinkle with salt. Let
drain for 30 minutes. Rinse well. Saute drained eggplant in olive
oil until lightly browned set aside.

Lightly saute the onion garlic in about 1 tb olive oil until
softened, then add the tomato sauce wine. Bring to a boil, reduce
heat simmer for 15 to 20 minutes. Season with sugar, if needed,
salt pepper add the oregano.

Return the eggplant to the pot continue to simmer while the pasta
cooks. Cook the pasta until *al dente* drain.

Toss the pasta with the sauce to mix well serve immediately.

Marlena Spieler, "200+ Vegetarian Pasta Recipes"
Submitted By MARK SATTERLY On 11-02-94

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