Pasta with Eggplant Sauce Recipe

Pasta with Eggplant Sauce Recipe
Pasta with Eggplant Sauce Recipe photo by Taste of Home
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Pasta with Eggplant Sauce Recipe

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This was my mother's recipe and is a nice way to incorporate eggplant into a meal. The thick, chunky sauce is splendid. I like to have it with a glass of red wine, crusty Italian bread and a tossed salad.—Jean Lawrence, Rochester, New York
Recommended: 38 Greek-Style Dinners
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.

Ingredients

  • 1 large eggplant, cut into 1-inch cubes
  • 1/2 cup finely chopped onion
  • 2 tablespoons minced fresh parsley
  • 1 garlic clove, chopped
  • 1/4 cup olive oil
  • 1 can (14-1/2 ounces) Italian stewed tomatoes, cut up
  • 1/2 cup dry red wine or chicken broth
  • 1 can (6 ounces) Italian tomato paste
  • 1 can (4-1/2 ounces) sliced mushrooms, drained
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 3/4 pound thin spaghetti
  • Grated Parmesan cheese

Directions

In a Dutch oven, saute the eggplant, onion, parsley and garlic in oil until tender.
Stir in the tomatoes, wine, tomato paste, mushrooms, sugar, oregano and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened, stirring occasionally.
Meanwhile, cook pasta according to package directions. Drain pasta. Serve with sauce. Sprinkle with cheese. Yield: 6 servings.
Originally published as Pasta with Eggplant Sauce in Taste of Home Winning Recipes 3 2012, p185

Nutritional Facts

3/4 cup pasta with 2/3 cup sauce (calculated without Parmesan cheese): 385 calories, 11g fat (1g saturated fat), 0 cholesterol, 782mg sodium, 61g carbohydrate (11g sugars, 7g fiber), 11g protein.

  • 1 large eggplant, cut into 1-inch cubes
  • 1/2 cup finely chopped onion
  • 2 tablespoons minced fresh parsley
  • 1 garlic clove, chopped
  • 1/4 cup olive oil
  • 1 can (14-1/2 ounces) Italian stewed tomatoes, cut up
  • 1/2 cup dry red wine or chicken broth
  • 1 can (6 ounces) Italian tomato paste
  • 1 can (4-1/2 ounces) sliced mushrooms, drained
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 3/4 pound thin spaghetti
  • Grated Parmesan cheese
  1. In a Dutch oven, saute the eggplant, onion, parsley and garlic in oil until tender.
  2. Stir in the tomatoes, wine, tomato paste, mushrooms, sugar, oregano and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened, stirring occasionally.
  3. Meanwhile, cook pasta according to package directions. Drain pasta. Serve with sauce. Sprinkle with cheese. Yield: 6 servings.
Originally published as Pasta with Eggplant Sauce in Taste of Home Winning Recipes 3 2012, p185

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