Tomato and Eggplant Sauce with Pasta Recipe

Full of flavor, this sauce goes well with any short pasta shapes. It can be layered with sheets of pasta and cheese sauce to make lasagna.

Serves 4-6

Ingredients:

12 ounces dried short pasta shapes

For the tomato and eggplant sauce:

2 tablespoons olive oil

1 small fresh red chile

2 garlic cloves

2 handfuls fresh flat-leaf parsley, coarsely chopped, plus extra to serve

1 pound eggplant, chopped

scant 1 cup water

1 vegetable bouillon cube

1 handful fresh basil leaves

8 plum tomatoes, peeled and choped

4 tablespoons red wine

1 teaspoon sugar

1 envelope saffron powder

1/2 teaspoon ground paprika

salt and ground black pepper

Method:

1. Heat the oil in a large frying pan and add the whole chile, whole garlic cloves and one handful of chopped parsley. Smash the garlic cloves with a wooden spoon to release their juices, then cover the pan and cook the mixture over low to medium heat for about 10 minutes, stirring occasionally. 
2. Remove and discard the chile. Add the eggplant to the pan. Pour in half the water. Crumble in the bouillon cube and stir until it is dissolved, then cover and cook, stirring frequently, for about 10 minutes. 
3. Add the tomatoes, wine, sugar, saffron and paprika with another handful pf parsley, the basil and seasoning. Pour in the remaining water. Stir well, replace the lid and cook for 30-40 minutes, stirring occasionally. 
4. About 10 minutes before the sauce is ready, cook the pasta in boiling salted water according to the instructions on the package until al dente.
5. Check the sauce for seasoning then toss with the drained pasta in warmed bowls. Garnish with extra chopped parsley.

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.