3/4 pound penne pasta

3 medium eggplants

8 whole Roma tomatoes, peeled

1 cup onion, chopped

2 tablespoons garlic, chopped

1 cup fresh basil, minced

1 cup olive oil

3 tablespoons white wine vinegar

1 tablespoon sugar

Cut the unpeeled eggplant into 1/2” cubes, sprinkle with 1 tablespoon of salt and let drain in a colander for 1/2 hour.

Heat half the olive oil in a saucepan, add the onions, garlic, and sauté until translucent.  Add the vinegar, sugar, salt and pepper to taste, simmer and stir from time to time for 1/2 hour.

Heat the rest of the olive oil in a large skillet, and sauté the drained eggplant until golden brown.

Add the penne to a large pot of salted boiling water and cook until al dente.  Drain the pasta and add the tomato sauce and the basil to the cooked penne. Stir to mix and let sit covered with a lid on for 3 minutes so the flavors can meddle.

Pour the seasoned penne in a large warm serving dish with the sautéed eggplant sprinkled on top.  Garnish with basil leaves along the edge on the pasta with freshly graded Parmesan cheese.

 Wine Suggestion: A full-bodied Syrah.