Ingredients of a Woman

   
The sauce in this recipe is robust in flavor and texture, yet so easy to make.
You could substitute the pasta for chicken. Or even add sausages.
It only takes about 10 minutes to prepare and about 25 minutes of total cooking time.

   
Here are the ingredients needed:
Also, some salt and freshly ground pepper.

   
I almost forget, Pecorino Romano or Parmesan cheese.

   
First, let’s start by cooking the pasta in salted boiling water.
Once it’s al dente, drain it, but wait! Save some of the water used to boil it, we are going to use 1 1/2 cup.

   
Halve and dice the eggplant. Also, dice the tomatoes.

   
Remove the leaves from the rosemary stems and finely chop them.
Pause, inhale the aroma, pause, inhale again, continue.

   
In a large pan, heat the olive oil and add the garlic cloves. Cook over low heat until softened.

   
Then add the eggplant.
Stir over moderate heat until the eggplant begins to soften and change color.

   
Season with salt and freshly ground pepper.

   
Add the diced tomatoes.

   
Then the tomato paste and 1 ½ cup of the water used to boil the pasta.
Stir, then sprinkle the chopped rosemary.

   
Bring to a simmer and cook for about 8 minutes or until the eggplant is completely soft and the sauce is not runny.
Here is an easy way to find out if it’s done. Run a spoon through it and if your get to see the bottom of the pan, the sauce is done.

   
Pour the sauce over the pasta and toss to mix.

   
Serve immediately, with Pecorino Romano or Parmesan cheese.

   
Buen Provecho!
Alba H. Rodriguez

   
Ingredients
3 garlic cloves
3 tablespoons of olive oil
1 eggplant large
1 fresh Rosemary sprig
3 large tomatoes
1 can tomato paste
12 oz elbow pasta
Salt and freshly ground pepper
Pecorino Romano or Parmesan cheese

   
Preparation
First, let’s start by cooking the pasta in salted boiling water. Once is al dente, drain it and save the water used to boil it.
Halve and dice the eggplant. Dice the tomatoes.
Remove the leaves from the rosemary stems and finely chop them.
In a large pan, heat the olive oil and add the garlic cloves. Cook over low heat until softened.
Then add the eggplant. Season with salt and freshly ground pepper.
Stir over moderate heat until the eggplant begins to soften and change color.
Add the diced tomatoes.
Then the tomato paste and 1 ½ cup of the water used to boil the pasta.
Stir, then sprinkle the rosemary.
Bring to a simmer and cook for about 8 minutes or until the eggplant is completely soft. And the sauce is not runny.
Pour the sauce over the pasta and toss to mix.
Serve immediately, with Pecorino Romano or Parmesan cheese.

   
Buen Provecho!