Rich and delicious, this is a great standby simple pasta sauce.
Course Main Course
Cuisine Italian
Keyword eggplant, Ravioli, Sauce, Tomato
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 4servings
Author Lynn / Turnips 2 Tangerines
Ingredients
1largeeggplant, stalk end removed and diced
4tablespoonsolive oil, divided
2tspsalt
1mediumonion, finely chopped
3largecloves garlic, finely sliced
2cupswater
314 oz canschopped tomatoes
2bay leaves
1tbspbalsamic vinegar
1/2cupred wine
1tbsptomato paste
2tspbrown sugar
1/2tspcayenne pepper
additional salt and pepper, to taste
19 oz packageTurkey Cranberry Ravioli or pasta of choice
19 oz packageBourbon Sweet Potato Ravioli or pasta of choice
boiling salted water
grated Parmesan cheese
Instructions
Heat 2 tablespoons of olive oil in a large frying pan, then add the eggplant, sprinkle with one teaspoon of salt, fry over a high heat until golden on all sides. Spoon the eggplant onto a plate.
Add the remaining 2 tablespoons of olive oil to the pan, then add the onion, garlic, remaining salt and water. Boil until the water evaporates and the onion starts to turn golden, about 10 -15 minutes, add the tomatoes and bay leaves and simmer over medium high heat for about 15 to 25 minutes until the juices evaporate to a thick sauce.
Stir in the vinegar, wine, tomato paste, sugar and cayenne pepper and simmer for five to 10 minutes until thick again. Add the eggplant, stir well. Season with salt and pepper to taste.
This sauce keeps well in the refrigerator for up to 3 days. Can be stored in the freezer for up to 3 months.
Cook ravioli in boiling salted water according to package directions. Drain.
Serve cooked ravioli with eggplant tomato sauce and sprinkle with parmesan cheese.