Spaghetti with Eggplant Sauce Recipe

Name: Spaghetti with Eggplant Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small eggplant; ⅓ cup olive oil; 2 teaspoon salt; 2 teaspoon basil chopped; 28 ounce italian plum (roma) tomatoes; 3/4 teaspoon basil crumbled; ⅛ teaspoon red hot pepper sauce; 1/4 cup parsley leaves chopped; 6 each anchovy fillets; 1 pound spaghetti uncooked; 2 teaspoon capers drained; 1 large green bell peppers; 1 medium onions; 2 medium garlic cloves

Servings: persons

1 small eggplant
⅓ cup olive oil
2 teaspoon salt
2 teaspoon basil chopped
28 ounce italian plum (roma) tomatoes
3/4 teaspoon basil crumbled
⅛ teaspoon red hot pepper sauce
1/4 cup parsley leaves chopped
6 each anchovy fillets
1 pound spaghetti uncooked
2 teaspoon capers drained
1 large green bell peppers
1 medium onions
2 medium garlic cloves

1
Pare eggplant; cut into 3/4 inch cubes.
2
Place eggplant cubes in colander; sprinkle with the salt and toss.
3
Let stnad and drain in sink or over bowl, tossing occasionally, 1 hr.
4
Meanwhile, chop undrained tomatoes in cn with scissors or knife; reserve.
5
Pit olives.
6
Rinse anchovies; pat dry.
7
Chop olives, anchovies and capers together; reserve.
8
Rinse eggplant and drain well; squeeze dry in clean kitchen towel.
9
Core, seed and chop green pepper.
10
Chop onion; mince garlic.
11
Heat oil in 3 qt.
12
non corrosive saucepan over md-high heat.
13
Add eggplant, green pepper and onion; saute 5 min.
14
Add garlic; cook 30 sec.
15
Stir in reserved tomatoes and their liquid, the basil and red pepper sauce.
16
Heat to boiling; reduce heat.
17
Simmer covered 20 min.
18
Uncover and cook, stirring occasionally, until sauce is thickened to coating consistency, about 10 min.
19
longer.
20
Stir in reserved olive mixture and the parsley.
21
Simmer covered 5 min.
22
longer.

298

kcal

Calories

Fat

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 14 ingredients. The key ingredients include: 1 small eggplant, ⅓ cup olive oil, 2 teaspoon salt, 2 teaspoon basil chopped, and more.

Yes, Spaghetti with Eggplant Sauce 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.

Spaghetti with Eggplant Sauce

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