Eggplant and Tomato Sauce

• 1 eggplant – peeled and cut into chunks
• 28 oz. can - crushed tomatoes
• 1 red onion - sliced
• 3 large cloves of garlic – chopped
• 1 pint of grape tomatoes – halved
• 1 tablespoon of lemon juice
• 2 tsp. salt
• 1 tsp. ground black pepper
• ¼ tsp. red pepper
• 1 tsp. dried oregano
• ½ cup fresh basil – chopped
• ¼ cup red wine
• 1 lb. favorite macaroni
• Fresh grated Romano cheese
• Olive oil

Instructions

1. 1

   Place the cut eggplant, chopped garlic, sliced onion and halved tomatoes in a bowl.

2. 2

   Add 2 tablespoons of olive oil, lemon juice, 1 tsp. of salt and tsp. of ground black pepper and toss.

3. 3

   Heat a large frying pan with 2 tablespoons of olive oil add the eggplant mix to the frying pan. Saut until the eggplant is softened.

4. 4

   Add the crushed tomatoes, red pepper flakes, dried oregano, tsp. ground black pepper and 1 tsp. salt and continue to simmer on low.

5. 5

   Add the wine and simmer on low for about 30-35 minutes. The longer it cooks the better.

6. 6

   Prepare the macaroni as directed.

7. 7

   Drizzle a little olive oil at the bottom of a large bowl.

8. 8

   Add a few dashes of red pepper flakes, dashes of dried oregano, grated Romano cheese and some fresh basil.

9. 9

   Add the cooked macaroni and toss.

10. 10

    Add the eggplant sauce and toss again; finish with more grated cheese.