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Snappy Eggplant Spaghetti

 Snappy Eggplant Spaghetti
"This recipe I adapted from an old Italian cookbook offers a flavorful taste of my roots," says Brett Russo of Walterboro, South Carolina. "My family loves it with garlic bread,"
8 ServingsPrep: 10 min. Cook: 45 min.


  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 3-1/2 cups tomato juice
  • 1 small eggplant, peeled and cubed
  • 1 medium green pepper, chopped
  • 16 large pitted ripe olives, finely chopped
  • 1/4 cup minced fresh parsley
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 package (1 pound) spaghetti
  • 1 pound red snapper or grouper fillets, cut into 1-inch cubes


  • In a large saucepan, saute onion in oil until tender. Add garlic;
  • cook 1 minute longer. Stir in tomato juice; bring to a boil. Reduce
  • heat; cover and simmer for 10 minutes. Add the eggplant, green
  • pepper, olives, parsley, basil, salt and red pepper flakes. Cover
  • and simmer for 20 minutes.
  • Meanwhile, cook spaghetti according to package directions. Add fish
  • to eggplant mixture; cover and simmer 10 minutes longer or until
  • fish flakes easily with a fork. Drain spaghetti; serve with fish

2 of 2

Snappy Eggplant Spaghetti (continued)

Directions (continued)

  • mixture. Yield: 8 servings.
Nutritional Facts: One serving (3/4 cup fish mixture with 1 cup spaghetti) equals 225 calories, 5 g fat (1 g saturated fat), 21 mg cholesterol, 781 mg sodium, 28 g carbohydrate, 4 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.