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.
|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|