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Eggplant Spaghetti

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Ingredients
  Eggplant 1 Medium, cut into 1/2-inch cubes
  Onions 2 Medium, sliced
  Olive oil/Vegetable oil 1⁄4 Cup (4 tbs)
  Canned pear shaped tomatoes 28 Ounce (1 Can, Italian Style)
  Tomato sauce 15 Ounce (1 Can)
  Canned mushroom stems and pieces 8 Ounce, drained (1 Can)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Sugar 1 Tablespoon
  Salt 1 Teaspoon
  Dried oregano leaves 1 Teaspoon
  Dried basil leaves 1 Teaspoon
  Spaghetti 16 Ounce (1 Package, For Serving)
  Grated parmesan cheese 1⁄2 Cup (8 tbs) (For Serving)
  Garlic 2 Clove (10 gm), finely chopped
Directions

Cook and stir eggplant, onions and garlic in oil in 4-quart Dutch oven until eggplant is tender, about 10 minutes.
Stir in tomatoes (with liquid), tomato sauce, mushrooms, 1/2 cup cheese, the sugar, salt, oregano and basil; break up tomatoes with fork.
Heat to boiling; reduce heat.
Cover and simmer, stirring occasionally, 45 minutes.
Cover and refrigerate no longer than 3 days.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Oceanian
Course: 
Snack
Method: 
Boiled
Ingredient: 
Eggplant
Interest: 
Healthy

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