I’m participating in another recipe swap, this is the second pasta themed swap we have had. I submitted a recipe for creamy chicken and artichoke pasta that we enjoy, and I received this recipe. I have to admit, when I went through the ingredients for this pasta, I was a little worried. The original recipe contained cinnamon and raisins, which I didn’t see going over very well at my house. I just decided to omit them and go on with the rest of the recipe. I really enjoyed what I ended up with. My husband couldn’t even tell there was eggplant in the recipe, which was a plus. He is not a big fan of it, although I really like it. I would make this again, it’s a great way to sneak in extra veggies!
Sicilian Eggplant Sauce
Source: adapted from Adventures in My Kitchen, original recipe from Woman’s Day magazine April 2011
1 pound lean ground beef
1/2 medium onion, diced
1 tablespoon minced garlic
1/2 teaspoon each of salt and pepper
1 medium eggplant, peeled and cut into bite sized pieces
16 oz tomato sauce
6 oz tomato paste
14.5 oz can diced Italian seasoned tomatoes
1 tablespoon sugar
1/2 teaspoon Italian seasoning
3/4 cup water
pasta of choice ( I used Angel hair)
Heat a large dutch oven pan over medium heat. Add ground beef, onion, and garlic and cook until beef is browned. Stir in remaining ingredients and bring to a boil. Lower heat, and simmer for one hour. Serve over desired pasta.