Recipe Name Sicilian Homemade Pasta Sauce Submitted by Guest Recipe Description From Caritas Soup Kitchen on Dr. Freeland-Graves' Summer 2015 study abroad international nutrition trip to Sicily Quantity 0 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 25 Ready In (minutes) 40

Ingredients Amount Measure Ingredient 1 eggplant, unpeeled (approx 1-1/4 lb) Eggplant cubed 5 cup cherry tomatoes Tomatoes 1 clove Garlic 1 1/4 tablespoon olive oil Steps Sequence Step 1 Cut the eggplant into small cubes, about the size of a dice. Dehydrate the eggplant. To dehydrate- add a very small amount of salt, layer between 2 paper towels and smash between 2 cutting boards to remove excess water. You may need to replace the paper towels a few times, depending on how moist the eggplant is. Sauté the eggplant in a small amount of extra virgin olive oil on medium heat and set aside. (Use a small amount of olive oil to prevent sticking, but not so much as to rehydrate). Cut the tomatoes into halves or fourths. Place 1 tbsp olive oil in a saucepan with the cut tomatoes. Simmer on medium to low heat. Clove the garlic and put the large pieces into the tomato sauce. Simmer for 15-20 minutes, or until the tomatoes are in a liquid sauce consistency, stirring occasionally. When desired consistency is achieved, remove garlic cloves and add eggplant. Simmer on low for 5 minutes or less. Pour over your favorite linguine, spaghetti, or any kind of noodles and enjoy!