Ingredients :
- 1 medium eggplant, peeled
- 4 tbsp olive oil
- 1/2 tsp onion powder
- 3 cloves garlic, chopped
- 28 oz diced Italian style tomatoes
- 1/2 cup red wine or grape juice
- 1/2 cup sliced black olives
- 2 tsp dried parsley
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 16 oz pasta of your choice
Method :
- Cut eggplant into 1/2 inch cubes. Heat oil in large skillet. Saute eggplant, onion powder, & garlic until eggplant is browned.
- Stir in undrained tomatoes, wine, olives, parsley, basil, oregano, & salt. Simmer the mixture, stirring occasionally, for about 20 minutes.
- While sauce is simmering, cook pasta according to pkg directions. Drain.
- Put pasta back in pot. Pour sauce over pasta & mix well.
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