Pasta With Eggplant Sauce

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 2 large chinese eggplants, in 1-inch dice. you should have about 4 cups. more is fine, i have used up to 8 cups
• 1 lb mushroom, sliced
• 1 large onion, finely diced
• 2 fresh garlic cloves, minced
• 2 (28 ounce) cans italian tomatoes with basil, i use san marzano type
• 2 tablespoons olive oil
• 1/2 cup finely chopped fresh parsley
• 1 1/2 teaspoons italian seasoning herbs
• 1 teaspoon sugar
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 2 teaspoons balsamic vinegar
• 16 ounces pasta, of your choice usually i use penne or 16 ounces linguine, for this

Recipe

• 1 steam eggplant until slightly soft.
• 2 meanwhile, saute onion and mushrooms in olive oil until onion is translucent, about 10 minutes on med-low heat, or you can saute it until it is almost carmelized, about 30 minutes, in large pot.
• 3 add garlic and cook 1 minute more, on med heat.
• 4 add canned tomatoes, breaking them up with your hand first.
• 5 add parsley and eggplant.
• 6 add herbs, sugar, salt, pepper and balsamic vinegar.
• 7 simmer for 30-45 minutes.
• 8 cook your pasta during last 10 minutes of simmer time.
• 9 serve on pasta of your choice.