Amanda Bowens Kitchen

Ingredients :

• 2 medium eggplants (1 1/2 to 2 pounds total)
• 1/2 red onion, cut into 1-inch pieces
• 4 tablespoons olive oil
• 1 clove garlic, finely chopped
• 1 stalk celery, finely chopped
• 1 28-ounce can whole tomatoes (I like an imported variety like San Marzano)
• 1/2 cup golden raisins
• 1/4 cup red wine vinegar, or more to taste
• 2 tablespoons capers
• 1/4 teaspoon sugar
• 3/4 pound pasta shells, orecchiette, or any other curly pasta shape
• 1/2 cup grated fresh Parmesan
• 1/2 cup mixed green and black olives, pitted and coarsely chopped
• 1/4 cup chopped fresh parsley

Ingredients :

• 1 1/2 tablespoons olive oil
• 1 1/2 cups (180g) diced red onions
• 2 cloves garlic, minced
• 1 28-oz. (795g) can of crushed tomatoes
• 1 tablespoon honey or sugar
• 1/4 cup (5g) chopped fresh parsley
• 1/4 cup (5g) chopped fresh basil
• 1 teaspoon dried oregano

• 8 ounces (225g) penne pasta
• 1 1/2 tablespoons olive oil
• 1 pound (450g) chicken sausage, cut into bit-sized pieces
• 4 to 6 cups (100g to 150g) baby spinach
• 1 1/2 cups (140g) shredded mozzarella cheese
• Chopped parsley, to garnish