Spaghetti With Eggplant And Tomato Sauce Recipe
Ingredients
| Onion | 1 Medium, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Eggplant | 1 Medium, chopped | |
| Tomato sauce | 1 Can (10oz) | |
| Basil | 1 Teaspoon | |
| Oregano | 1 Teaspoon | |
| Parsley | 1 Teaspoon, chopped | |
| Few hot pepper flakes or few drops hot sauce | ||
| Red wine | 2 Tablespoon | |
| Spaghetti | 1 pound | |
| 1 tablespoon butter or oil | ||
| Parmesan cheese | 1/2 Cup (16 tbs) | |
Directions
Saute onion and garlic in oil.
Add eggplant; brown lightly.
Add tomato sauce, herbs, pepper, and wine; simmer 20 minutes or until tender.
Cook spaghetti in kettle of boiling salted water 7 to 9 minutes, just until tender; drain.
Toss with butter.
Place in heated serving dish.
Pour sauce over; sprinkle with Parmesan.
Add eggplant; brown lightly.
Add tomato sauce, herbs, pepper, and wine; simmer 20 minutes or until tender.
Cook spaghetti in kettle of boiling salted water 7 to 9 minutes, just until tender; drain.
Toss with butter.
Place in heated serving dish.
Pour sauce over; sprinkle with Parmesan.
Chef
