Pasta with Eggplant Sauce Recipe


1 medium eggplant, peeled1 large red bell pepper4 tbsp. olive oil, divided1/2 cup onion, chopped3 cloves garlic, chopped1 can (28 oz.) diced Italian style tomatoes1/2 cup white grape juice1/2 cup pimiento stuffed green olives, sliced2 tsp. dried parsley1 tsp. dried basil1 tsp. dried oregano1/2 tsp. salt16 oz. ziti pasta


Cube eggplant into 1/2 inch cubes. Cut bell pepper into strips. In large skillet, heat 3 tablespoons olive oil on high heat. Saute eggplant until browned and tender. Remove to a medium size bowl; reserve pan drippings.Add remaining olive oil to skillet. Heat until hot. Add bell pepper, onion and garlic; mix well. Saute until tender.Stir in eggplant, undrained tomatoes, grape juice, olives, parsley, basil, oregano and salt. Simmer 20 minutes, stirring frequently.Cook pasta according to package directions; drain. Serve eggplant sauce over pasta.


Serves 6


Prep Time: 40 Minutes


Cook Time: 20 Minutes