Eggplant Spaghetti Recipe

Name: Eggplant Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, divided; 3 cups (1-inch) cubed peeled eggplant; 1/2 cup chopped onion; 1/4 teaspoon salt; 1 (8-ounce) package presliced mushrooms; 4 garlic cloves, minced; 2 (14.5-ounce) cans diced tomatoes with garlic and onion, undrained; 1/4 cup chopped fresh parsley, divided; 1/4 cup sliced green olives; 2 tablespoons chopped fresh basil; 1 tablespoon sugar; 2 tablespoons tomato paste; 2 tablespoons balsamic vinegar; 1/4 teaspoon freshly ground black pepper; 4 cups hot cooked pasta

Servings: persons

2 tablespoons olive oil, divided
3 cups (1-inch) cubed peeled eggplant
1/2 cup chopped onion
1/4 teaspoon salt
1 (8-ounce) package presliced mushrooms
4 garlic cloves, minced
2 (14.5-ounce) cans diced tomatoes with garlic and onion, undrained
1/4 cup chopped fresh parsley, divided
1/4 cup sliced green olives
2 tablespoons chopped fresh basil
1 tablespoon sugar
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
1/4 teaspoon freshly ground black pepper
4 cups hot cooked pasta

1
Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add eggplant; saute 8 minutes or until tender. Add onion and salt; cook 5 minutes or until onion is tender. Remove eggplant mixture from pan; set aside.
2
Heat remaining 1/2 tablespoon oil in pan over medium-high heat. Add mushrooms; saute 4 minutes or until tender. Add garlic; saute 1 minute.
3
Return eggplant mixture to pan; add tomatoes, 2 tablespoons parsley, and next 6 ingredients. Bring to a boil; reduce heat to medium, and cook, uncovered, 20 minutes or until tomato mixture is thick. Serve over pasta. Sprinkle with remaining 2 tablespoons parsley.

1202

kcal

Calories

Fat

232

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, divided, 3 cups (1-inch) cubed peeled eggplant, 1/2 cup chopped onion, 1/4 teaspoon salt, and more.

Yes, Eggplant Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Spaghetti

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