4 large carrots
5 large onions, finely cut
cooking oil and butter or only cooking oil
5 garlic cloves. minced
4 very large eggplants, cut in very small cubes (1/4 to 1/2-inch) with the skins
1 cup commercial pasta sauce
2 to 3 tbsp. oregano flakes
water
7 tomatoes (preferably Roma), cut in small pieces
1 1/2 lb. fusilli pasta (or any other short cut pasta)
salt, to taste

Begin by boiling the carrots until soft. When done, let them cool and cut them in small cubes. Set aside.

In the meantime sauté the onions and some salt in a mixture of butter and oil or only cooking oil and add the minced garlic later. When done, add the eggplants, the sauce, the oregano flakes and three cups of water and continue cooking and stirring frequently. Add the tomatoes and continue stirring and adding water to avoid drying the mixture too much. The frequent stirring will soften the eggplant cubes so much that will almost disappear.

You will continue to add some water until everything will be very soft, then add the carrots which were cut in small cubes after they became soft. Mix thoroughly and let evaporate any excess of water. Adjust salt. Cook the pasta (fusilli are preferred) "al dente" and serve.

This sauce should not require any parmigiano cheese, but if you are accustomed to it, don´t worry.

Submitted by: Luis De Santis