Eggplant Sauce

Ingredients:

  • 2/3 cup vegetable oil
  • medium eggplant, cut into 3/4-inch dice
  • 2teaspoons tomato paste
  • 1/4 cup dry white wine
  • 1cup chopped peeled tomatoes (fresh or canned)
  • 6 1/2 tablespoons water
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1tablespoon chopped oregano

Heat up the oil in a large saucepan and fry the eggplant on medium heat for about 15 minutes, or until nicely brown. Drain off as much oil as you can and discard it — the safest way to do this is to scoop out the eggplant to a plate using a slotted spoon, then pour off the oil into a bowl before added the eggplant back in.

Add the tomato paste to the pan and stir with the eggplant. Cook for 2 minutes, then add the wine and cook for 1 minute. Add the chopped tomatoes, water, salt, sugar and oregano and cook for a further 15 minutes to get a deep-flavored sauce.

Top with feta and serve over polenta, or with parmesan and serve over pasta

From Food52. Serves 4

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