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Margaret S Eggplant Spaghetti

Budget.Gourmet's picture
Ingredients
  Vegetable oil 1⁄3 Cup (5.33 tbs)
  Eggplant 1 , cut into 1/2 inch cubes
  Finely chopped onion 1⁄3 Cup (5.33 tbs)
  Garlic 1 Clove (5 gm), minced
  Parsley flakes/1 tablespoon minced fresh parsley 2 Teaspoon
  Canned italian style tomatoes 28 Ounce (1 Can)
  Canned tomato paste 6 Ounce (1 Can)
  Canned tomato puree 10 1⁄2 Ounce (1 Can)
  Dry red wine 1⁄3 Cup (5.33 tbs)
  Canned mushrooms/1 cup fresh mushrooms, braised 4 Ounce, drained (1 Can)
  Crushed oregano 2 Teaspoon
  Salt 1 Teaspoon
  Whole wheat spaghetti 1 Pound, cooked until just tender and drained
  Freshly grated parmesan cheese 1 Tablespoon
Directions

Heat oil in Dutch oven over medium heat.
Cook eggplant, onion, and garlic for 8 minutes or until onion is tender.
Add remaining ingredients, up to spaghetti; stir to break up the tomatoes.
Reduce heat, cover, and simmer at least 45 minutes.
Pour over hot spaghetti, garnish with Parmesan cheese and parsley, if desired, and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Oceanian
Course: 
Snack
Method: 
Simmering
Ingredient: 
Eggplant

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