| | Directions |
- Cut the unpeeled eggplant into 1/2 inch slices and then cut slices into quarters.
- Place the cut eggplant in a colander and sprinkle liberally with coarse salt and toss lightly. Weight down with plate and let stand for 30 minutes to drain with a bowl underneath to catch the liquid.
- Rinse lightly and pat dry with paper towels.
- Heat oil in large skillet over medium heat. Add onion and garlic and sauté until softened, about 10 minutes.
- Add eggplant and cook until tender, shaking pan constantly to avoid sticking and burning.
- Add tomatoes, parsley, vinegar, sugar, oregano, salt and pepper; heat thoroughly, stirring gently with wooden spoon.
- Cook until tomatoes are desired consistency. Remove from heat.
- Toss with pasta, sprinkle with shredded Parmesan if desired and serve.
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| Ingredients | | - |  | 1 unpeeled large eggplant or 2 small/medium |
| - | | 5 tablespoons olive oil |
| - | | 1 large onion, diced |
| - | | 2 medium garlic cloves, minced |
| - | | 4 large tomatoes, cored and coarsely chopped |
| - | | 1 cup fresh parsley leaves, minced |
| - | | 2 tablespoons red wine vinegar |
| - | | 1 1/4 teaspoons sugar |
| - | | 1 teaspoon dried oregano |
| - | | Salt and fresh ground pepper |
| - | | 4-6 servings of your favorite cooked pasta |
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