Zinianias’s Eggplant sauce.

2 black eggplants (2 pds) peeled and cut in 1 inch cubes (3 cm)

1 red onion chopped

1 garlic clove minced

1 red pepper seeded and cut in ½ inch cubes

 1 / 4 of a cup olive oil

2 Tsp parsley dried or fresh

3 cups tomato sauce

1 /2 cup of water

Salt and pepper to taste.

In a deep pot, heat the oil and stir fry the eggplant cubes for few minutes, add the onion the garlic and the red pepper cubes and stir fry for a few more minutes . Add the tomato sauce the water , the parsley, salt and pepper and cook in a medium heat for 35 -45 minutes until the eggplant is soft and the sauce thickens.

Serve on top of rotini or penne and sprinkle with Parmesan.