This is one of my favorite Italian recipes. Very quick and they'll think you slaved in the kitchen for hours!

http://buttoni.wordpress.com/2010/0...auce-for-pasta/

buttoni, why not post the recipe here as well...
would be great.

Excellent idea!

Sorry, I thought links would be just as easy. Here ya go:

My family has been making this recipe for years. It freezes well and just gets better when reheated, so I like to make a double or triple batch and keep in small containers in my freezer at all times. In fact, I'm making a batch tonight, so I'll get a pic up on the site when I have it ready. So nice to be able to pop out a container of this, zap in the microwave a few minutes and have a great dinner à la quick! You can add ground or slivered beef or Italian sausage to this recipe, but to be quite honest, it’s quite tasty with just the eggplant!

INGREDIENTS:

1 clove minced garlic
3 oz. onion, chopped very fine
4 T. olive oil
1 ½ c. eggplant diced into ½” cubes
2-3 T. chopped parsley
½ tsp. salt
¼ tsp. pepper
Dash cayenne pepper
¼-½ tsp. fennel seed
1 tsp. dried basil (or 2 T. fresh, chopped)
20 oz. crushed canned tomatoes

DIRECTIONS:

Saute onion in olive oil in large pot (high heat) until partially tender. Add eggplant cubes and minced garlic and continue sauteing until eggplant is half cooked. Add remaining ingredients and simmer 15-30 minutes, but not until eggplant dissolves completely in the sauce (as it will if overcooked). Excellent over Dreamfields pasta of your choice, if you are at the grains rung of OWL. If still on Induction, this would be good on zucchini noodles or spaghetti squash threads.

NUTRITIONAL INFO: Makes 5 servings of about 1 c., each contains:

145 calories
11.22 g fat
11.44 g carbs
3.32 g fiber
8.12 g NET CARBS
2.36 g protein
385 mg sodium

Got the picture uploaded now, too: http://buttoni.wordpress.com/2010/0...auce-for-pasta/