EGGPLANT SPAGHETTI

         ½ cup salad oil                         ½ cup red wine
         1 eggplant in half-inch cubes           4 oz mushrooms
         ½ cup onion, finely chopped             2 tsp oregano
         2 cloves garlic, finely chopped         1 tsp salt
         2 tsp parsley                           1 tsp sugar
         28 oz chopped tomatoes                  1 lb spaghetti
         12 oz can tomato paste                  

Heat oil in a skillet over medium-high heat. Sauté eggplant, onion, and garlic with parsley flakes until onion is tender, about eight minutes. Stir in tomatoes, tomato paste, wine, mushrooms, oregano, salt, and sugar. Reduce heat to low, cover, and cook 45 minutes, stirring occasionally.

Serve with spaghetti and grated Parmesan cheese.

Adapted from “Copperas Cove: Our Cookin’ Heritage!” (1975). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!