1 onion, chopped
1/4 cup Sciabica's or Marsala Extra Virgin Olive Oil
1/2 cup red wine
1 eggplant cut into about 1/4 inch slices
2 quarts peeled and chopped fresh or canned tomatoes
1 6-ounce can tomato paste
salt, pepper, and red hot pepper flakes to taste
2 tablespoons fennel seeds, ground (optional)
2 cups fresh basil leaves, chopped
1 pound pasta of your choice
1/2 cup Romano cheese, grated
In a Dutch oven cook onion in olive oil until soft. Add wine, cook 1 minute.
Add eggplant to pan, cover and cook until soft. Pour in tomatoes, bring to a boil, lower to simmer.
When all is tender, add tomato paste and seasonings to taste. Add basil last to preserve its fresh flavor.
Cook pasta, then drain and place in a shallow bowl. Spoon sauce over pasta, tossing gently. Layer eggplant slices over the top.
Sprinkle with grated cheese.