Pasta with Eggplant Sauce
TOTAL TIME: Prep: 15 min. Cook: 25 min.
YIELD: 6 servings.
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
Ingredients
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1 large eggplant, cut into 1-inch cubes
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1/2 cup finely chopped onion
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2 tablespoons minced fresh parsley
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1 garlic clove, chopped
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1/4 cup olive oil
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1 can (14-1/2 ounces) Italian stewed tomatoes, cut up
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1/2 cup dry red wine or chicken broth
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1 can (6 ounces) Italian tomato paste
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1 can (4-1/2 ounces) sliced mushrooms, drained
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1 teaspoon sugar
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1 teaspoon dried oregano
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1/2 teaspoon salt
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3/4 pound thin spaghetti
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Grated Parmesan cheese
Directions
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1.
In a Dutch oven, saute the eggplant, onion, parsley and garlic in oil until tender.
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2.
Stir in the tomatoes, wine, tomato paste, mushrooms, sugar, oregano and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes, stirring occasionally.
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3.
Meanwhile, cook pasta according to package directions. Drain pasta. Serve with sauce. Sprinkle with cheese.
Nutrition Facts
1 serving: 385 calories, 11g fat (1g saturated fat), 0 cholesterol, 782mg sodium, 61g carbohydrate (11g sugars, 7g fiber), 11g protein.
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