Categories: vegetarian

Ingredients

• 4.5 c eggplant, cubed
• 3 tbsp olive oil
• 1.5 c chopped onion
• .75 tbsp salt
• 2 cloves garlic, minced
• 8 oz red table wine
• 3.5 c canned tomatoes
• 1 bay leaf
• .25 c katamala olive
• 2 tbsp fresh basil
• .25 c parsley
• 6 tsp fresh thyme
• .25 tsp black pepper
• 1.25 c penne

Directions

1. Preheat oven to 425°.

2. Place eggplant in a large bowl; drizzle with 2 tablespoons oil, tossing well to coat. Arrange eggplant in a single layer on a baking sheet; bake at 425° for 15 minutes, stirring once.

3. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat.

4. Add onion; sauté 5 minutes (do not brown). Add 1/2 teaspoon salt and garlic, sauté 1 minute.

5. Stir in wine, tomatoes, and bay leaf; bring to a boil.

6. Reduce heat to medium, and cook 20 minutes, stirring occasionally.

7. Stir in eggplant, the remaining 1/4 teaspoon salt, olives, basil, parsley, thyme, and pepper; cook 2 minutes.

8. Serve over hot cooked pasta.

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