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Dairy
Easy
4 Servings
Allergens 
1 Hour, 20 Minutes
Diets
1 large eggplant
2 tablespoons Tuscanini Extra-Virgin Olive Oil
1 yellow onion, peeled and diced
2 cloves garlic, peeled and minced
1 cup Tuscanini Diced Tomatoes
1/4 cup red wine
1 tablespoon Tuscanini Balsamic Vinegar
1 tablespoon Tuscanini Tomato Paste
juice of 1/2 lemon
1/4 cup pine nuts
1/4 cup basil and/or parsley
1 box Tuscanini Fettuccine
parmesan
Cut eggplant into 1/2 inch planks, place on paper towels for 20 to 30 minutes. Pat dry with paper towel. Cube eggplant. (Alternatively, you can cube and then salt, but I prefer cubing after).
Heat two tablespoons oil over medium heat in a large skillet. Add onion to the pan, seasoned with some salt and pepper. Sauté for about five minutes until softening.
Add eggplant to the skillet and cook until it begins to brown, about 10 minutes. Stir in the garlic and cook for an additional minute.
To your eggplant mixture, add diced tomatoes, wine, balsamic vinegar, tomato paste, additional salt and pepper. Stir. Bring to a boil and reduce to a simmer. Let your mixture cook until the eggplant is no longer spongy, about 30 minutes.
Once eggplant is soft, remove from heat. Mix in lemon juice, pine nuts and parsley/basil.
In the meantime, boil one box fettuccine noodles. Mix cooked noodles with eggplant mixture and top with generous amounts of parmesan.
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