Recipe: Mamma's Eggplant Sauce (Dom DeLuise recipe)

MAMMA'S EGGPLANT SAUCE

1 lb. uncooked spaghetti
1 medium eggplant, peeled and cut into 1 inch cubes*
2 tablespoons flour
2 garlic cloves, minced
6 tablespoons olive oil
1 onion chopped
2 cans (28 oz. each) crushed tomatoes
1 (6 oz.) can tomato paste.
6 leaves fresh basil, chopped
Black pepper
1/2 teaspoon sugar
Grated cheese (for serving)

Cook spaghetti according to package directions; drain.

Meanwhile, sprinkle eggplant cubes with flour and toss to coat well: set aside.

In a large saucepan, heat oil and add eggplant. Brown lightly, stirring frequently. Remove eggplant to absorbent paper to drain.

Place garlic and onion the saucepan, adding a little more oil if necessary, and cook until lightly browned. Stir in tomatoes, tomato paste, basil, pepper and sugar. Simmer gently, uncovered, for 15 minutes, stirring occasionally.

Add eggplant and heat gently, covered 15-20 minutes longer, or until eggplant is fork-tender.

Serve over spaghetti, with Parmesan cheese.

*Zucchini and Carrots cut into 1-inch pieces and added at the same time as the eggplant. Good enough to serve as a side dish.

Makes 4-6 servings
From Spaetzle2, DC
Source: Eat this it'll make you feel better! by Dom DeLuise