Snappy Eggplant Spaghetti |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This recipe I adapted from an old Italian cookbook offers a flavorful taste of my roots, says Brett Russo of Walterboro, South Carolina. My family loves it with garlic bread, Ingredients:
1 medium onion, chopped |
2 tablespoons olive oil |
1 garlic clove, minced |
3-1/2 cups tomato juice |
1 small eggplant, peeled and cubed |
1 medium green pepper, chopped |
16 large pitted ripe olives, finely chopped |
1/4 cup minced fresh parsley |
2 tablespoons minced fresh basil or 2 teaspoons dried basil |
1 teaspoon salt |
1/4 teaspoon crushed red pepper flakes |
1 package (1 pound) spaghetti |
1 pound red snapper or grouper fillets, cut into 1-inch cubes |
Directions:
1. In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato juice; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add the eggplant, green pepper, olives, parsley, basil, salt and red pepper flakes. Cover and simmer for 20 minutes.
2. Meanwhile, cook spaghetti according to package directions. Add fish to eggplant mixture; cover and simmer 10 minutes longer or until fish flakes easily with a fork. Drain spaghetti; serve with fish mixture. Yield: 8 servings.
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