For a hearty and healthy meal, try this Eggplant Pasta Sauce recipe. Diced eggplant adds flavor and texture to the rich tomato sauce. Make this tasty dish any time of the year.
- 1 pkg. pasta, any kind
- 1 eggplant, peeled and cubed
- 2 Tbsp flour
- 1/2 cup olive oil
- 1 onion, sliced
- 1 (16 oz) can diced tomatoes, drained
- 1 (6 oz) can tomato puree
- 1/2 tsp salt
- 1 tsp basil
- 1/8 tsp pepper
- 1/4 tsp sugar
Prepare pasta as directed on package. Set aside.
Place flour and eggplant cubes in a large bowl. Toss to coat the eggplant well.
Brown the floured eggplant in oil over medium heat.
Remove eggplant from oil and drain on a paper towel.
Cook onion slices in the oil for 5 minutes. Onion should be just starting to brown.
Stir in the tomatoes, tomato puree, salt, basil, pepper and sugar.
Stir well and bring to a boil.
Cook for 20 minutes, stirring occasionally.
Add eggplant cubes and cover.
Cook another 18 minutes or until the eggplant is to desired tenderness.
Serve over cooked pasta.