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Categories:
eggplants olive oil onions salt garlic red wine tomatoes bay leaf olive basil parsley thyme oregano cilantro black pepper penne
Viewed: 74 - Published at: 2 years agoIngredients
- 4 cups cubed eggplants (1 2/3 inch cubes, about 12 oz)
- 3 tablespoons olive oil, divided
- 1 12 cups finely chopped onions
- 34 teaspoon salt, divided
- 2 garlic cloves, minced
- 1 cup dry red wine
- 1 (28 ounce) can stewed tomatoes, undrained
- 1 bay leaf
- 14 cup chopped olive (I like black olives)
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried cilantro
- 14 teaspoon black pepper
- 5 cups hot cooked penne
Method
- 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.
