Eggplant and Tomato Sauce

7 steps · 45 min total

1. 01

   Prep the Vegetables

   In a large bowl, combine the cut eggplant, chopped garlic, sliced onion, and halved grape tomatoes. Drizzle in 2 tablespoons of olive oil, the lemon juice, 1 teaspoon of salt, and 1 teaspoon of ground black pepper, then toss everything together until well coated.
2. 02

   Sauté the Eggplant Mix

   Heat a large frying pan with another 2 tablespoons of olive oil over medium-high heat. Add the eggplant mixture and sauté, stirring occasionally, until the eggplant is softened and lightly browned.
3. 03

   Add Tomatoes and Seasonings

   Stir in the crushed tomatoes, bell pepper (red pepper flakes), dried oregano, 1 teaspoon ground black pepper, and 1 teaspoon salt. Bring the mixture to a gentle simmer, then reduce the heat to low.
4. 04

   Simmer the Sauce

   Pour in the red wine and continue to simmer the sauce on low heat for about 30 to 35 minutes. The flavors will deepen and meld as it cooks; don't rush it.
5. 05

   Cook the Macaroni

   While the sauce simmers, cook your favorite macaroni according to the package directions until al dente.
6. 06

   Season the Macaroni

   In a large serving bowl, drizzle a little olive oil. Add a few dashes of red pepper flakes, dried oregano, some grated Romano cheese, and fresh basil. Add the cooked macaroni and toss to combine.
7. 07

   Combine and Serve

   Spoon the eggplant sauce over the macaroni and toss again to coat everything evenly. Finish with more grated Romano cheese before serving.