1. Skin& chop eggplant. 2. Peel garlic cloves. 3. Saute garlic cloves& eggplant and 2 teaspoons kosher salt in oil until oil is pretty much soaked up (not too long). 4. Put can of tomatoes in pan with eggplant& garlic. 5. Cover and simmer on low approx 20 minutes or until eggplant is soft. 6. Spoon mixture out into blender and blend-- you may have to do this in stages as it may not all fit into one blender. 7. Result will be an orange colored smooth sauce. 8. Add fresh ground black pepper to taste. 9. Keep sauce warm while you boil water for pasta. 10. Make pasta and toss with eggplant sauce, serve immediately with freshly grated pecorino romano cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
