Sugo alla Melanzana
Description
Tom’s mother and Dino’s sister-in-law Doris Cortopassi’s favorite pasta and polenta sauce recipe comes from her mother, Eva Giovannoni. It features eggplant, mushrooms, and tomatoes, seasoned with fresh herbs and red wine.
Makes 4 to 6 servings.
Ingredients
| 1/2 cup extra-virgin olive oil |
| 1 large eggplant (1 to 1-1/2 pounds), peeled and cut into 1/2-inch cubes |
| 1/2 cup chopped onion |
| 1 clove garlic, minced |
| 2 tablespoons chopped fresh parsley |
| 3 cups Tomato Magic® |
| 1/4 pound fresh mushrooms, sliced |
| 1/2 cup red wine |
| 1 teaspoon oregano leaves, crumbled |
| 1 teaspoon basil leaves, crumbled |
| 1 teaspoon salt |
| 1/4 teaspoon pepper |
Directions
- 1
- Heat oil in 4-quart saucepan over medium heat.
- 2
- Add eggplant, onion, garlic, and parsley; cook until tender.
- 3
- Add Tomato Magic®, mushrooms, wine, oregano, basil, salt, and pepper.
- 4
- Reduce heat to low, cover and simmer 45 minutes, stirring occasionally.
- 5
- Serve over spaghetti. Also excellent over polenta.
- 6
- If you like meat in your sauce, add some sausage.
