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Sicilian Pasta Sauce




Source of Recipe


Internet


List of Ingredients




Makes: 3 quarts

1 whole head garlic, peeled and minced
1 large eggplant (about 1 3/4 pounds), cut into 1/2-inch cubes
1/3 cup olive oil
4 (15-ounce) cans tomato sauce
1 (28-ounce) can pear tomatoes
1 1/2 cups port
1 1/2 cups chopped fresh parsley
3 tablespoons brown sugar
2 tablespoons oregano
2 bay leaves
1 cinnamon stick
Salt and pepper to taste


Recipe



Combine the eggplant, garlic and olive oil in a 5-quart saucepan. Cook over medium high heat for 50 minutes or until the eggplant is falling apart, stirring frequently.

Add the undrained tomatoes; stir to break the tomatoes into chunks. Stir in the tomato sauce, port, parsley, brown sugar, oregano, bay leaves and cinnamon stick.

Bring to a boil; reduce heat. Simmer, covered, for 1 hour or until reduced to 3 quarts.

Season with salt and pepper. Discard bay leaves and cinnamon stick.