Simple and delicious Spaghetti with Eggplant is a great dish for all occasions. This is another recipe that should take you around forty-five minutes to make.
Eggplant is probably one of my favorite vegetables. It’s very versatile and works well in many Italian dishes. Make sure the eggplant you purchase is smooth and shiny and firm to the touch. Use it right away because the longer you wait the more bitter it will become.
This Spaghetti with Eggplant recipe is definitely one of my favorite. The eggplant combined with the herbs and spices in the gravy gives the pasta an added flavor.
1 eggplant, peeled and cut into 1/2 inch
1 tsp of salt
3 cloves of garlic, chopped
1 yellow onion, diced
2 28 oz. cans of diced tomatoes
1 tsp of sugar
1/4 cup of fresh basil, chopped
1Tsp of dried oregano
1/4 cup of Italian flat leaf parsley
1/2 tsp of salt
3/4 tsp of fresh ground black pepper
1 lb of Spaghetti
1/2 cup of fresh grated parmesan cheese
Pre-heat the oven to 350 degrees
Salt the eggplant and let it drain on a paper towel for around 30 minutes.
Rinse the eggplant in cold water and dry with a towel.
Place the eggplant in a shallow baking dish and drizzle with some of the olive oil.
Cover with aluminum foil and bake for 35 to 40 minutes until tender.
In a large frying pan sauté the garlic and onions in the remaining olive oil until slightly tender. Around 3 minutes.
Add the tomatoes and tomato paste.
Stir in the sugar.
Simmer for 1 hour while stirring on occasion.
Add the basil, parsley and eggplant.
Season with salt and pepper and cook until spaghetti is done.
In 6 quarts of boiling salted water, cook the spaghetti until al dente.
Drain the pasta and toss with the eggplant sauce.
Serve with the parmesan cheese.
Serves 4 to 6 people.
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