CELLENTANI WITH EGGPLANT AND TOMATO SAUCE

SERVES 4

I knew this would be very good because I have made variations before. However, this time my purpose was to create a meat sauce substitute. It really worked. It tastes very much like a mild Italian sausage because of the seasonings I decided to use. Cellentani is a small shaped pasta similar to cavatappi. If you can't find it, use something like a ridged penne (penne rigata).

INGREDIENTS

2 eggplants, about 2 pounds total

4 tablespoons olive oil, plus 3 tablespoons

Salt and pepper to taste

1 cup chopped onion

1/2 cup chopped green pepper

6 large garlic cloves, minced

1/2 cup dry red wine

3 cans (15 ounces each) whole tomatoes, finely crushed with juices

1 teaspoon fennel seeds

1/2 teaspoon dried marjoram leaves

1/2 teaspoon dried thyme leaves

1/2 teaspoon dried rubbed sage

1/4 teaspoon ground savory

1 tablespoon dried basil leaves

1 tablespoon dried parsley leaves

1 pound cellentani, or similar pasta

Freshly grated Parmesan or Romano cheese

Depending on the eggplant, peel or not. Cut into 1/4 -1/2 inch cubes. Heat a large sauté pan over medium-high heat. Add the 4 tablespoons oil, then the eggplant. Season with salt and pepper. Sauté until lightly browned, about 5 minutes. Remove from pan and set aside. Return pan to medium heat. Add the remaining 3 tablespoons oil, then the onions and peppers. Sauté until slightly softened, about 5 minutes, scraping up all of the browned bits from the bottom as they cook. Add the garlic and sauté one more minute. Add the wine and bring to a boil, scraping the bottom as needed to release any residue. Add the tomatoes, reserved eggplant, fennel, marjoram, thyme, sage, savory, basil, parsley and additional salt and pepper. Stir well to combine; reduce heat, cover and simmer until the eggplant is very tender and sauce is thickened, about 30 minutes.

Meanwhile, cook the pasta according to package directions for al dente. Drain well and add to the sauce. Stir well to combine for about 1 minutes. Serve immediately, passing the cheese separately.

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