PASTA WITH EGGPLANT SAUCE

Pasta with Eggplant Sauce image

This was my mother's recipe and is a nice way to incorporate eggplant into a meal. The thick, chunky sauce is splendid. I like to have it with a glass of red wine, crusty Italian bread and a tossed salad.-Jean Lawrence, Rochester, New York

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 large eggplant, cut into 1-inch cubes
1/2 cup finely chopped onion
2 tablespoons minced fresh parsley
1 garlic clove, chopped
1/4 cup olive oil
1 can (14-1/2 ounces) Italian stewed tomatoes, cut up
1/2 cup dry red wine or chicken broth
1 can (6 ounces) Italian tomato paste
1 can (4-1/2 ounces) sliced mushrooms, drained
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon salt
3/4 pound thin spaghetti
Grated Parmesan cheese

Steps:

In a Dutch oven, saute the eggplant, onion, parsley and garlic in oil until tender. , Stir in the tomatoes, wine, tomato paste, mushrooms, sugar, oregano and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes, stirring occasionally., Meanwhile, cook pasta according to package directions. Drain pasta. Serve with sauce. Sprinkle with cheese.

Nutrition Facts : Calories 385 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 782mg sodium, Carbohydrate 61g carbohydrate (11g sugars, Fiber 7g fiber), Protein 11g protein.