Eggplant Tomato Sauce

Go vegetarian with this light but satisfying sauce. Serve it with whole wheat pasta for a healthy meal.

Serves 4
Preparation Time 20 minutes
Cooking Time 20 to 30 minutes
Noodles to Match angel hair, fettuccine, linguine, spaghetti

Ingredients

• 2 small eggplants, cubed (about 1½ cups)
• 1 teaspoon salt
• 3 tablespoons olive oil, divided
• ¼ cup red wine
• ½ cup chopped onions
• 1 tablespoon minced garlic
• 1 (400-gram) can crushed tomatoes
• ¾ cup water or vegetable stock
• 2 tablespoons heavy cream
• 1½ teaspoons dried oregano
• sugar, salt, and pepper to taste

Method

1 Place eggplants in a bowl and sprinkle with salt. Cover in plastic wrap and place another bowl on top to weigh it down; let sit for 15 minutes. Rinse the eggplant and pat dry.

2 Heat 2 tablespoons oil in a medium pot. Add eggplants and fry for 5 minutes or until golden. Add wine and simmer for 5 minutes.

3 Add the remaining oil and onions, and saute until translucent. Add garlic and cook until fragrant. Add the crushed tomatoes and water or stock. Mix well and let simmer for about 20 minutes or until slightly thick.

4 Add the heavy cream and season with oregano, sugar, salt, and pepper.