In this version the eggplant stands in for traditional ground meat, but you could add a pound of ground beef, veal or pork (or a combination of the three) to the veggies after they have cooked a little bit.
Sauce can be made up to 3 days ahead and refrigerated or frozen 1 month.
- 8 tablespoons olive oil
- 1 large eggplant (about 1 pound), peeled and cut into 1/2-inch pieces
- 1 medium onion, finely chopped
- 1 bell pepper (any color), small dice
- 1 zucchini, medium dice
- 3 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon dried oregano
- 1 pound pasta
- Heat 6 tablespoons olive oil over medium-high heat in a dutch oven or large frying pan with high sides. Add eggplant and season with salt and pepper. Cook, stirring occasionally, until tender. Transfer to a bowl and set aside.
- Add remaining 2 tablespoons oil to the pan. Add onion, pepper, zucchini and garlic. Season with salt and pepper and cook, stirring occasionally, until vegetables are tender. (Add meat and brown if using).
- Add tomatoes, oregano and eggplant to vegetable mixture. Bring to a boil, then reduce heat to low and gently simmer until sauce is thickened, about 20 to 30 minutes. Taste and season with additional salt and pepper if necessary.
- Meanwhile, bring a large pot of heavily-salted water to a boil. Add pasta and cook according to package instructions. Drain well and toss with desired amount of sauce (I used about 2/3 of the recipe and had 1/3 leftover.) Sprinkle some Parmesan over the top if desired and serve.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 520Total Fat: 29gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 0mgSodium: 63mgCarbohydrates: 59gFiber: 9gSugar: 10gProtein: 10g