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Prep Time: 0 Minutes Cook Time: 42 Minutes |
Ready In: 42 Minutes Servings: 68 |
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This spaghetti is so good. I don't care for meat much..so I love the eggplant taste in this dish. It's super to load up on before a good long workout! Ingredients:
1 pound eggplant,peeled and cut in small cubes |
1 tsp salt |
2 tbs olive oil |
4 cloves minced garlic |
1 small onion |
2 (28 ounce) cans and 1 (15 ounce) can peeled tomatoes, drained and chopped,or 3 pounds fresh tomatoes,peeled ,seeded and chopped |
3 tbs tomato paste |
3 tbs chopped fresh basil,or 1 1/2 tbs dried combined with 1 tbs chopped parsley |
12 ounces spaghetti |
1/4 cup grated parmesan cheese |
Directions:
1. Place eggplant in a colander and sprinkle with salt.
2. Set aside for 30 minutes.
3. Rinse and pat dry.
4. Place eggplant in a baking dish and toss with1 tbs. oil.
5. Cover and microwave 8 minutes,or bake at 450* for 30 to 35 minutes.
6. In a large pot,heat 1 tbs. oil and saute garlic and onion over low heat until onion begins to brown, about 10 minutes.
7. Add tomatoes and tomato paste.
8. Simmer, uncovered, over medium heat for 40 to 45 minutes, or until thickened.
9. Stir in eggplant and basil.
10. Season with salt and pepper.
11. Keep warm.
12. Cook pasta (I like to use the whole wheat pasta)according to package directions.
13. Drain and toss with sauce.
14. Top with parmesan cheese
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