Spicy Eggplant Tomato Sauce

This is going to a quick one, because school is back and session and somehow I find myself with even less time than I had before.  Maybe it's prepping for all the after school activities that happen to fall right during the time I would normally make dinner.  As was the case last night.

One the caveats of running short on time is that I am falling behind on using all my fabulous CSA veggies.  In fact, yesterday when I picked up my box I still had several things leftover from last week. I don't want anything to go to waste, so I looked at what I had.  Two of the items were jalapenos and a bag of fairytale eggplants, yummy stuff! I knew they had to be part of last night's dinner.

I threw together this quick and easy pasta sauce, and let it sit on the stove ready and waiting for us to return from soccer practice. It was perfect served over some nice mild cheese ravioli.

Spicy Eggplant Tomato Sauce
8 servings

1/4 cup olive oil
1/4 medium onion, chopped
1 1/2 cups eggplant, sliced
3 cloves garlic, pressed
2 each jalapeno peppers, sliced (discard the seeds from one, use the seeds from the other)
14 1/2 ounce can diced tomatoes
32 ounce can crushed tomatoes
1/4 cup red wine
kosher salt
pepper

Heat the olive oil in a skillet over medium high heat.  Add the onion and eggplant and saute until slightly tender.  Eggplant will soak up all the oil so once that happens, add a bit of water to keep the process going.

Once you see the eggplant softening, add the jalapenos and continue to saute for a minute or two then add the crushed garlic.  Saute a minute longer.

Add both cans of tomatoes, red wine and salt and pepper to taste. Simmer for about 30 minutes then cover and let sit until ready to serve.

Serve over any type of pasta.


Nutritional Information from Mastercook:
Per Serving: 119 Calories; 7g Fat (52.3% calories from fat); 3g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 159mg Sodium.