My husband rocks the creative pasta sauce. Me? Not so much. I tend to be overly traditional. In this case, I used some old ideas from him to make up something pretty tasty and healthy, too.
1/2 large eggplant, diced, salted, sat, drained, dried, and fried in a couple tablespoons of oil
one 28-ounce can of tomatoes with basil
one large onion, diced
two cloves garlic, minced
one 16-ounce can Great Northern Beans, drained and rinsed
3 tablespoons capers
3 tablespoons currants
1/4 cup applesauce
Saute onions in a little oil until mostly caramelized. Add garlic and stir until just starting to turn golden. Add tomatoes and beans. Simmer about 20 minutes. Add eggplant, capers, currents and applesauce and stir until heated through; serve over chunky pasta.