Roasted Pine Nut and Eggplant Sauce

Is it just me or has this been a busy month! Groundhog Day, Valentine's Day, Presidents Day, Mardi Gras (Fat Tuesday), Shrove Tuesday (Pancake Day), Ash Wednesday and the beginning of Lent. Just when I thought I had covered everything I have one more, Edie's birthday. Please don't tell her it's not a national holiday, she's been celebrating all month. Her favorite food group is Italian, so this one's for Edie. This is one of my favorites. I don't know if it's Italian or not, but with eggplant, pine nuts and pasta it has to be close. Happy Birthday girlfriend. I have no idea what I would do if I didn't have you to annoy.

Roasted Pine Nut and Eggplant Sauce
4-6 servings
print recipe.

1 large eggplant, peeled and diced
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups diced tomatoes, peeled and seeded (or 2 14-ounce cans diced tomatoes)
3/4 cup red wine, the rest for dinner
2 tablespoons minced fresh basil
1/2 cup pine nuts


Place eggplant in a strainer and lightly sprinkle with salt. Set aside to drain excess liquid for up to an hour.

Heat a large pot over medium heat; and add the olive oil and onions and cook until translucent.

Add the eggplant, garlic, salt and pepper and brow the eggplant.

Add the remaining ingredients except the pine nuts

Simmer 30 minutes.

While the sauce is simmering place the pine nuts in a saute' pan and roast over medium heat until they are golden brown, stirring often, about 5 minutes.

When you are ready to serve, wither stir in the pine nuts or sprinkle them on top.

Serve with your favorite pasta.