Spaghetti With Roasted Eggplant Sauce Recipe

Name: Spaghetti With Roasted Eggplant Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 teaspoons olive oil, divided; 1 (8-ounce) package mushrooms, chopped; 4 cups diced peeled eggplant (about 1 small); 1 cup chopped onion (1 medium); 1 teaspoon finely chopped fresh rosemary; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 6 ounces uncooked spaghetti; 1/8 teaspoon crushed red pepper; 2 garlic cloves, thinly sliced; 1 tablespoon chopped fresh thyme; 1 (28-ounce) can crushed tomatoes; 1/4 cup (1 ounce) shredded fresh Parmesan cheese

Servings: persons

5 teaspoons olive oil, divided
1 (8-ounce) package mushrooms, chopped
4 cups diced peeled eggplant (about 1 small)
1 cup chopped onion (1 medium)
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon salt
1/8 teaspoon black pepper
6 ounces uncooked spaghetti
1/8 teaspoon crushed red pepper
2 garlic cloves, thinly sliced
1 tablespoon chopped fresh thyme
1 (28-ounce) can crushed tomatoes
1/4 cup (1 ounce) shredded fresh Parmesan cheese

1
Preheat oven to 425u00b0.
2
. Brush jelly-roll pan with 2 teaspoons oil. Combine mushrooms and next 5 ingredients in a large bowl; toss well. Spread vegetables in a single layer on jelly-roll pan. Bake at 425u00b0 for 35 minutes or until tender, stirring once.
3
. While vegetables roast, cook pasta according to package directions, omitting salt and fat. Drain well.
4
. While pasta cooks, heat remaining 1 tablespoon oil in a large saucepan over medium heat. Add red pepper and garlic; saute 2 minutes. Stir in thyme and tomatoes; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally.
5
. Combine roasted vegetables, pasta, and tomato sauce; toss well. Sprinkle with Parmesan cheese.

256

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 13 ingredients. The key ingredients include: 5 teaspoons olive oil, divided, 1 (8-ounce) package mushrooms, chopped, 4 cups diced peeled eggplant (about 1 small), 1 cup chopped onion (1 medium), and more.

Yes, Spaghetti With Roasted 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 Roasted Eggplant Sauce

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