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Spaghetti With Eggplant Sauce

Canadian.Recipes's picture
Ingredients
  Spaghetti 1 Pound
  Freshly grated parmesan cheese 3 Tablespoon (Preferably Parmigiano Reggiano)
  Olive oil 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), cut in half
  Sweet red pepper 1 , diced
  Green pepper 1 , diced
  Eggplant 1 Pound, peeled and cut in 1/2-inch cubes (1 Eggplant, 500 G)
  Pitted ripe olives 8 , chopped
  Canned tomatoes 19 Ounce, undrained (1 Can)
  Dried basil 1 Teaspoon
  Drained capers 1 Teaspoon
  Freshly ground pepper To Taste
Directions

Eggplant Sauce: In large heavy saucepan, heat oil; saute garlic until golden, then remove and discard.
Add peppers, eggplant and olives; cook, stirring, for 5 to 8 minutes or until tender.
Stir in tomatoes, anchovies, if using, basil, capers, and pepper to taste.
Cover and simmer, stirring occasionally, for 20 minutes.
Meanwhile, bring large pot of salted water to boil.
Add spaghetti and cook until al dente (tender but firm).
Drain and toss with Eggplant Sauce.
Pass Parmesan for topping.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Eggplant
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes
Servings: 
4

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