I don’t know about you, but even though I love bar-be-que season, I’ve been having a hankering for pasta. Perhaps I’m experiencing a pasta deficiency and my body’s telling me so!! This is one recipe I’ve been preparing for years. I will often double the recipe and freeze it in smaller containers. You know me, when I make a mess in the kitchen, I may as well make it a good one, right?
1 large eggplant, peeled and cut into cubes
1 cooking onion sliced
6-8 crushed garlic cloves
5-8 sundried tomato pieces chopped
Fresh, washed, cut up basil
1 cup white or red wine
2-4 tins (796mL/tin) plum tomatoes
Pour canola oil at the bottom of a sauce pan and put element on medium heat and ensure it gets hot. Add in prepared eggplant with some salt (to make it weep). Cover with a lid and ensure it cooks thoroughly until softened. Remove pan from heat and remove cooked eggplant with a slotted spoon into a bowl on the side. Put the pan back onto the heated element and add onion and garlic and cook until softened. Remove pan from heat and remove cooked onion and garlic with a slotted spoon into the bowl on the side with the eggplant. Put the pan back onto the heated element and add wine, allowing to simmer a few minutes. Then add the crushed tomatoes (the amount you add depends on your liking AND the yield of the eggplant) and all of the cooked ingredients plus the sundried tomatoes and chopped basil. Let simmer vigorously for 60-90 minutes. Use immediately or works perfectly if you freeze it into containers for future use.
This chunky sauce works best with shell, penne or rigatoni pasta. Tastes great with a dash of chili peppers on top with parmesan cheese.