Mediterranean-Style Eggplant Pasta
A Mediterranean-style eggplant sauce for pasta that can be served with chicken for meat-lovers. Use good quality pasta, cheeses, and fresh herbs for best results. Serve with slivered or grated Parmesan. Serve with a green salad.
Salting the eggplant in the colander can be skipped, but will ensure that any bitter taste is removed and will reduce the amount of oil absorbed during frying. It's not necessary to peel the eggplant.
Substitute 2 tablespoons from oregano for the dried, if desired.
Balsamic vinegar can be used in place of red wine vinegar, if desired.