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.


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

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