Bow Ties With Eggplant Sauce

(1 vote)

12 ounces bow tie pasta, uncooked
2 medium garlic clove, minced
1/4 teaspoon cayenne pepper
3 cups eggplant, chopped
3 cups tomato canned
1/2 teaspoon basil
1/2 teaspoon oregano
vegetable stock
1 onion, chopped

Cook pasta al dente. Heat garlic, onion, and pepper in broth. Simmer 5 minutes. Add eggplant and simmer until soft. Add tomatoes, and spices. Simmer 20 minutes. Toss with pasta.


Comments:

This is good. I've even frozen the sauce. Good over spaghetti squash too
sandy, Location not stated.


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