Spaghetti With Eggplant & Tomato Sauce Recipe

Name: Spaghetti With Eggplant & Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs eggplants (11 cups); 2 tablespoons salt (for soaking the eggplant); 3 tablespoons olive oil; 3 garlic cloves, chopped; 1 lb tomatoes, ripe, peeled (optional); 2 tablespoons tomato paste (I used about 4); 12 ounces spaghetti or 12 ounces spaghettini; oil (for frying); ¼ cup basil, chopped; ¼ cup parmesan cheese or ¼ cup ricotta salata, grated; salt; pepper

Servings: persons

2 lbs eggplants (11 cups)
2 tablespoons salt (for soaking the eggplant)
3 tablespoons olive oil
3 garlic cloves, chopped
1 lb tomatoes, ripe, peeled (optional)
2 tablespoons tomato paste (I used about 4)
12 ounces spaghetti or 12 ounces spaghettini
oil (for frying)
¼ cup basil, chopped
¼ cup parmesan cheese or ¼ cup ricotta salata, grated
salt
pepper

1
Put eggplant into a colander over a plate.
2
Sprinkle with 2 tablespoons salt; toss.
3
Set aside to drain 30 minutes.
4
Rinse and pat dry with paper towels.
5
Bring a large pot of slightly salted water to a boil.
6
Meanwhile, heat olive oil in a large nonstick skillet.
7
Add garlic and cook 1 to 2 minutes over medium-low heat until light golden.
8
Add tomatoes and tomato paste; cook 15 minutes, stirring occasionally, until tomatoes soften and sauce is slightly thickened.
9
Meanwhile, when water comes to a boil, add pasta an cook as package directs.
10
While pasta cooks, heat 1/2 inch vegetable oil in another large skillet (you'll use about 2 cups of oil).
11
Add eggplant and fry until golden, about 8 minutes.
12
Remove with a slotted spoon to paper towels to drain.
13
Stir eggplant into tomato sauce.
14
When pasta is cooked, reserve 2 tablespoons pasta cooking water, then drain.
15
Return pasta to pot.
16
Stir in sauce, reserved water, basil and cheese.
17
Season with salt, pepper if desired.

320

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 12 ingredients. The key ingredients include: 2 lbs eggplants (11 cups), 2 tablespoons salt (for soaking the eggplant), 3 tablespoons olive oil, 3 garlic cloves, chopped, and more.

Yes, Spaghetti With Eggplant & Tomato 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 & Tomato Sauce

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