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
  • ½ cup fresh basil – chopped
  • ¼ cup red wine
  • 1 lb. favorite macaroni
  • 1 lb. favorite macaroni
  • Fresh grated Romano cheese
  • Olive oil

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Place the cut eggplant, chopped garlic, sliced onion and halved tomatoes in a bowl.
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Step 2

  • Add 2 tablespoons of olive oil, lemon juice, 1 tsp. of salt and tsp. of ground black pepper and toss.
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Step 3

  • Heat a large frying pan with 2 tablespoons of olive oil add the eggplant mix to the frying pan. Saut until the eggplant is softened.
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Step 4

  • Add the crushed tomatoes, red pepper flakes, dried oregano, tsp. ground black pepper and 1 tsp. salt and continue to simmer on low.
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Step 5

  • Add the wine and simmer on low for about 30-35 minutes. The longer it cooks the better.
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  • Length: 35 minutes

Step 6

  • Prepare the macaroni as directed.
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Step 7

  • Drizzle a little olive oil at the bottom of a large bowl.
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Step 8

  • Add a few dashes of red pepper flakes, dashes of dried oregano, grated Romano cheese and some fresh basil.
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Step 9

  • Add the cooked macaroni and toss.
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Step 10

  • Add the eggplant sauce and toss again; finish with more grated cheese.
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