Sugo alla Melanzana

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.

Ingredients:

• ½ cup extra-virgin olive oil
• 1 large eggplant (1 to 1-1/2 ponds), peeled and cut into 1/2-inch cubes
• ½ cup chopped onion
• 1 clove garlic, minced
• 2 tablespoons chopped fresh parsley
• 3 cups Tomato Magic®
• ¼  pound fresh mushrooms, sliced
• ½ cup red wine
• 1 teaspoon oregano leaves, crumbled
• 1 teaspoon basil leaves, crumbled
• 1 teaspoon salt
• ¼ teaspoon pepper

Instructions:

1. Heat oil in 4-quart saucepan over medium heat.
2. Add eggplant, onion, garlic, and parsley; cook until tender.
3. Add Tomato Magic®, mushrooms, wine, oregano, basil, salt, and pepper.
4. Reduce heat to low, cover and simmer 45 minutes, stirring occasionally.
5. Serve over spaghetti. Also excellent over polenta.
6. If you like meat in your sauce, add some sausage.