Ingredients:
8 ounces uncooked angel hair pasta
1 lb eggplants, peeled and cubed ( about 3 cups)
1 (14 1/2 ounce) cans Italian-style stewed tomatoes
1 (8 ounce) cans tomato sauce
1/2 cup red wine
1/2 teaspoon crushed red pepper flakes
2 tablespoons chopped fresh parsley
Directions:
Heat eggplant, tomatoes, tomato sauce, wine and red pepper to boiling in skillet; reduce haat to low; simmer uncovered about 15 minutes or until eggplant is tender.
Stir in parsley.
Cook and drain pasta.
Serve eggplant sauce over pasta.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.