Ingredients:
4 cups cubed eggplants ( 1 2/3 inch cubes, about 12 oz)
3 tablespoons olive oil, divided
1 1/2 cups finely chopped onions
3/4 teaspoon salt, divided
2 garlic cloves, minced
1 cup dry red wine
1 (28 ounce) cans stewed tomatoes, undrained
1 bay leaves
1/4 cup chopped olives ( I like black olives)
1 tablespoon dried basil
1 tablespoon dried parsley
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried cilantro
1/4 teaspoon black pepper
5 cups hot cooked penne
Directions:
Preheat oven to 425.
Place eggplant in a large bowl; drizzle with 2 T oil, tossing well to coat.
Arrange in a single layer on a baking sheet.
Bake at 425 for 15 minutes stirring once.
Heat the remaining 1 T oil in a large nonstick skillet over med-high heat.
Add onions; saute’ 5 minutes.
Add 1/2 teaspoon salt and garlic.
Saute’ 1 minute.
Stir in wine, tomatoes, and bay leaf.
Bring to a boil.
Reduce heat to med and cook 20 min, stirring occasionally.
Stir in eggplant, remaining 1/4 t salt, olives, seasonings.
Cook 2 minutes.
Serve over pasta.
Servings: 4
Time preparation: 15 min.
Time total: 60 min.