Pasta with Eggplant and Tomato Topping Recipe

  • 1 unpeeled large eggplant or 2 small/medium
  • 5 tablespoons olive oil
  • 1 large onion, diced
  • 2 medium garlic cloves, minced
  • 4 large tomatoes, cored and coarsely chopped
  • 1 cup fresh parsley leaves, minced
  • 2 tablespoons red wine vinegar
  • 1 1/4 teaspoons sugar
  • 1 teaspoon dried oregano
  • Salt and fresh ground pepper
  • 4-6 servings of your favorite cooked pasta
  • Cut the unpeeled eggplant into 1/2 inch slices and then cut slices into quarters.
  • Place the cut eggplant in a colander and sprinkle liberally with coarse salt and toss lightly. Weight down with plate and let stand for 30 minutes to drain with a bowl underneath to catch the liquid.
  • Rinse lightly and pat dry with paper towels.
  • Heat oil in large skillet over medium heat. Add onion and garlic and sauté until softened, about 10 minutes.
  • Add eggplant and cook until tender, shaking pan constantly to avoid sticking and burning.
  • Add tomatoes, parsley, vinegar, sugar, oregano, salt and pepper; heat thoroughly, stirring gently with wooden spoon.
  • Cook until tomatoes are desired consistency. Remove from heat.
  • Toss with pasta, sprinkle with shredded Parmesan if desired and serve.
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