Spaghetti with Eggplant
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. Melanzana INGREDIENTS 1 eggplant, peeled and cut into 1/2 inchcubes1 tsp of salt3 cloves of garlic, chopped1 yellow onion, diced2 28 oz. cans of diced tomatoes1 tsp of sugar1/4 cup of fresh basil, chopped1Tsp of dried oregano1/4 cup of Italian flat leaf parsley1/2 tsp of salt3/4 tsp of fresh ground black pepper1 lb of Spaghetti1/2 cup of fresh grated parmesan cheesePREPARATION Pre-heat the oven to 350 degreesSalt 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.
Don't forget to click on the logo below and subscribe to my
NEW NEWSLETTER
That's a discovery! That's Italian! That's
Great Chicago Italian Recipes.com
Leave Spaghetti with Eggplant and Return to Home Sweet Home
|
