1/2 Cup olive oil
1 Large eggplant (1 1/2 pounds cut into 3/4 inch cubes)
3 Medium sized onions
3 cloves garlic (minced or pressed)
1 Large green pepper (seeded and cut into strips)
2 Cans (1 pound each) Italian-style (plum) tomatoes
1 Can (8 oz.) tomato paste
2 Teaspoons sugar
1 Tablespoon basil leaves
1/2 cup finely chopped fresh parsley
1 can (2 1/4 oz.) chopped black olives
1 can (2 1/4 oz.) sliced pimiento
Salt and pepper to taste
1 Pound rigatoni or large shell-shaped pasta (spaghetti or vermicelli are also good)
1 Cup (3 oz.) grated parmesan cheese
Heat the oil in a large Dutch oven; add eggplant and onions. Cover and cook over medium heat, stirring frequently, until eggplant is very soft and lightly browned. (approximately 25 minutes) Add the garlic and green pepper and cook, stirring for two minutes.
Drain tomatoes, reserving the liquid; cut tomatoes into pieces and add to eggplant mixture along with tomato liquid, sugar, and basil. Cover and simmer, stirring occasionally, for 15 minutes. Add the parsley, olives, and pimientos; simmer uncovered, stirring, until sauce is thick, about 20 minutes more. Add salt and pepper to taste.
... From Ken
This is a recipe for an Italian meat sauce that simmers for several hours before it is ready to serve. We serve the spaghetti topped with fresh parmesan cheese, and sometimes sautéed fresh mushrooms. A crisp salad and a loaf of garlic bread hot out of the oven is all you need for this family pleasing meal!