Pretend you're in Italy with my Pasta Melanzane

One of my favorite recipes is this easy and quick pasta dish. From prep to dining table it takes no more than a half hour and makes four delicious servings.

Here’s what you’ll need:

1/2 pkg. of spaghetti
1/4 cup Extra Virgin Olive Oil
1 small brown onion
1 medium eggplant
1 25 oz jar Sprouts Marinara sauce
1/4 cup Cucina & Amore red pepper & artichoke bruschetta (available at world market)
1/8 cup Martini & Rossi Vermouth Rosso
1/2 cup water

While bringing your pasta water to a boil, cut the onion into thin slices and the eggplant into 1” squares
Add the EVO to a seven inch sauce pot, heat on medium, and sauté the onion until golden and crisp around the edges
Add the eggplant (melanzane in Italian) and stir well, covering the eggplant with the olive oil and onions
Add the marinara sauce, the Vermouth, and the bruschetta, and blend well
Add the water, stir until fully blended, and cover
Cook for 20 minutes
Add the pasta to the boiling water
After cooking and before draining the pasta, add 3/4 cup pasta water to the sauce pot and stir.