I had a variation of this pasta many years ago at a dinner party somewhere.  I do not remember the occassion or the hosts but I do remember the pasta. This is my re-conncoction.  It’s the combination of sweet onion and eggplant which makes this dish rich but not heavy.  It’s easy to make and is best if simmered on low heat for several hours.  The aroma in your home will make your mouth water and surround you like a cozy blanket on a cold day;)  I suppose it could be made in a crock-pot as well, please lease let me know if you try it this way!

3 Tablespoons olive oil and unsalted butter

1 large sweet onion, quartered and thinly sliced

4 large and ripe tomatoes, diced, stems removed

1 large eggplant

4 cloves garlic

1/2-1 cup grated parmesan cheese

ground salt and pepper

Fresh basil

I melt the olive oil and unsalted butter in a deep pan with a lid, I use a le creuset.  Add the onions to cook for five minutes or so until soft and then stir in the tomatoes.  Incorporate the garlic (I use a press) and cover the pot for @ 20-30 minutes on a low heat.  Next, dice the eggplant (ends discarded) and stir into the mixture.  The tomatoes should supply the perfect amount of liquid but if you need more, just add water, wine or any stock.  Keep this simmered, covered, on low heat for a few hours.  Blend in a few teaspoons of salt and pepper to taste.  The mixture will have melted together and at this point, add the parmesan cheese.  I also add a few tablespoons of salted butter as well.  Your sauce is finished and will be thick, creamy and delicious!

Boil a package of your favorite pasta and mix into the sauce.  Spicy sausage is a great accompaniment to this dish as it is on the sweet side.  I take mine out of the casings in inch increments and cook in a little olive oil.  You could add any cooked protein into your sauce at this point, if you wish.

Garnish with natural chopped basil to add a fresh taste and touch of green.  Enjoy!

p.s.  I also use fried eggplant rounds as a layer in my lasagne, it adds beautiful texture, balance and flavor.

All about the Eggplant

Garlic Press – Amazon