Ingredients
- 1 eggplant (peeled)
- 1 red onion
- 3-4 cloves garlic
- 2 tomatoes
- salt & pepper to taste
- 1lb. spaghetti
Directions
Start the water boiling to cook the spaghetti. Get all the veggies cut
up and when the water boils for the pasta start making the
sauce. (this assumes your pasta cooks for 10 minutes)
Cut up the onion into slices and then into quarters. Cube the eggplant
into about 1/4-1/2" cubes. Cook in about 1/4 cup of water or white
vegan wine for 6 to 7 minutes or until soft. Add tomatoes cut into cubes and
minced garlic. (you can use crushed but I think minced tastes
better). Cook for 2-3 more minutes more. Salt and pepper to taste.
(I find that I add more salt & pepper at the table since my wife and I
disagree as to what "salt to taste" means) Add 1 cup of the pasta
water and cook for 2 minutes more.
When the pasta is just about done (about 1 more minute to go) add it
to the sauce and cook for 1-2 minutes. It's now ready to serve.