Week 11~Penne Pasta w/Eggplant

So I realized I have not put ANY good italian recipes on my blog!! I have been so busy trying new things, I forgot to share with you something I stumbled across last summer while reading a magazine on the beach! SIGH.

I tried this new marinara after making my sauce basically the same way for years. This is really, really good......and easy.......and healthy!

It makes a good amount, so I can always freeze some for later.

1/4 cup olive oil                                    1/4 cup fresh oregano (approx 1/8 dry)
2 lg onions, finely chopped                    2 cans crushed tomatoes
2 medium carrots, finely chopped          2 cans whole plum tomatoes
8 cloves garlic

My secret is chopping the onions and carrot in my mini food processor. Gets the pieces nice and small so you would not even know there is carrot in the sauce!!

After you finely chop your carrots and onions, add to your olive oil in a skillet. Saute this until tender, approx 15-20 minutes.
Add garlic, oregano and cook for 2 minutes.
Then add your plum tomatoes .. I actually use a potato masher to crush them :) and the other canned tomato.
Bring to a boil, then simmer for at least an hour.

For the eggplant variation:

Dice one medium eggplant into cubes. Saute in olive oil with pepper 12-15 minutes until golden brown and tender. Add two cups of the above marinara sauce and remove from heat. Add 1/2 cup basil.

Top with fresh mozzerella! Enjoy over penne pasta.