- 2/3 cup vegetable oil
- 1 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