Description Edit

Contributed by Catsrecipes Y-Group

  • Source: Mr. Food

Ingredients Edit

Directions Edit

  1. Cook the pasta according to the package directions; drain, set aside.
  2. Keep warm.
  3. Meanwhile, in a large skillet, heat oil over medium high heat.
  4. Stir in the oregano, then add the eggplant and tomatoes and cook for 3 to 4 minutes, stirring occasionally.
  5. Stir in the parsley, garlic powder, sugar, salt and peppers.
  6. Reduce heat to medium low, cover and cook for 10 minutes.
  7. Pour the eggplant mixture over the cooked pasta and toss with the Parmesan cheese.
  8. Serve at once.
  9. Note: you can make the sauce a few days before using it.
  10. Store, covered, in the refrigerator.
  11. Just heat and serve over cooked pasta.
  12. Make a double batch, 'cause it's even better the next day.

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