PASTA WITH EGGPLANT SAUCE

Pasta With Eggplant Sauce image

Provided by Moira Hodgson

Time 2h25m

Yield 4 to 6 servings

Number Of Ingredients 16

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Ingredients

1 large or three small eggplants
Coarse salt
Flour for dredging
1 1/2 to two 2 cups peanut or safflower oil
1 onion, chopped
2 cloves garlic, minced
1/2 pound ground beef
1/2 teaspoon oregano
1/2 teaspoon cinnamon
Coarse salt and freshly ground pepper to taste
1 1/2 pounds tomatoes, peeled, seeded and chopped
1 tablespoon tomato paste
1 pound tortiglioni
1 tablespoon butter
2 tablespoons fresh chopped basil
Freshly grated parmesan cheese

Steps:

Cut the eggplant in slices one-quarter-inch thick. Place slices in layers in a colander, salting as you go. Leave for one hour. Wipe the eggplant dry with paper towels.
Dredge the slices lightly with flour. Heat the oil in a large skillet and fry the eggplant a few slices at a time until golden on both sides. Remove and drain on paper towels.
Prepare the sauce. Using one-quarter cup of the oil you have used for the eggplant, sautee the onion until soft. Add the meat, oregano, cinnamon, salt and pepper, tomatoes and tomato paste. Cook for one hour, covered.
Cut eggplant into strips.
Cook the pasta in five quarts boiling water, until al dente.
Place the pasta in a heated serving dish. Add the sauce and arrange the eggplant on top. Sprinkle with the basil and serve. Pass the cheese separately.

Nutrition Facts : @context http, Calories 941, UnsaturatedFat 53 grams, Carbohydrate 71 grams, Fat 66 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 8 grams, Sodium 889 milligrams, Sugar 9 grams, TransFat 1 gram