Snappy Eggplant Spaghetti Recipe

5 1 1
Snappy Eggplant Spaghetti Recipe
Snappy Eggplant Spaghetti Recipe photo by Taste of Home
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Snappy Eggplant Spaghetti Recipe

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5 1 1
Publisher Photo
"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,"
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 45 min.

Ingredients

  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 2 tablespoons olive or canola oil
  • 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 fresh or frozen red snapper or grouper, cut into 1-inch cubes

Directions

In a large saucepan or Dutch oven, saute onion and garlic in oil until tender. Add 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. Drain spaghetti; top with fish mixture. Yield: 8 servings.
Originally published as Snappy Eggplant Spaghetti in Light & Tasty April/May 2001, p59

Nutritional Facts

3/4 cup: 225 calories, 5g fat (1g saturated fat), 21mg cholesterol, 781mg sodium, 28g carbohydrate (0 sugars, 4g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.

  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 2 tablespoons olive or canola oil
  • 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 fresh or frozen red snapper or grouper, cut into 1-inch cubes
  1. In a large saucepan or Dutch oven, saute onion and garlic in oil until tender. Add 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.
  2. Meanwhile, cook spaghetti according to package directions. Add fish to eggplant mixture; cover and simmer 10 minutes longer. Drain spaghetti; top with fish mixture. Yield: 8 servings.
Originally published as Snappy Eggplant Spaghetti in Light & Tasty April/May 2001, p59

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middjett User ID: 7818954 35763
Reviewed Jul. 14, 2014

"This was very good, but I did have to make a few slight changes. I used skinless salmon as the fish. worked fine, tasted wonderful. I used the oriental eggplant (long skinny kind). I did NOT peel it, just cut it in half longways, then I sliced it, and let it soak in lemon juice for a few minutes just before adding to the sauce to help prevent it turning dark. The lemon juice did not change the flavor of the dish. Or if it did, I didnt notice it. I also ended up adding some broken dried mushrooms because it was a little runny for our taste. The mushrooms absorbed the excess liquid. But I think they just added to the taste. I also used more olives then called for...were big olive fans. So as you can see, I didnt make any drastic changes, just minor. It was oh so good. We will make this again."

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