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Spaghetti With Eggplant And Tomato Sauce

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Ingredients
  Onion 1 Medium, chopped
  Garlic 1 Clove (5 gm), minced
  Eggplant 1 Medium, peeled and chopped
  Canned tomato sauce/1 can 15 Ounce
  Basil 1 Teaspoon
  Oregano 1 Teaspoon
  Chopped parsley 1 Teaspoon
  Hot pepper flakes/Few drop hot sauce 3
  Red wine 2 Tablespoon
  Spaghetti 1 Pound
  Butter/Oil 1 Tablespoon
  Parmesan cheese 1⁄2 Cup (8 tbs)
Directions

Saute onion and garlic in oil.
Add eggplant; brown lightly.
Add tomato sauce, herbs, pepper, and wine; simmer 20 minutes or until tender.
Cook spaghetti in kettle of boiling salted water 7 to 9 minutes, just until tender; drain.
Toss with butter.
Place in heated serving dish.
Pour sauce over; sprinkle with Parmesan.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Interest: 
Everyday

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