Spaghetti With Eggplant And Tomato Sauce Recipe
Ingredients
1 medium onion, chopped
1 clove garlic, minced
1 medium eggplant, peeled, chopped
1 (15 ounce) can tomato sauce
1 teaspoon basil
1 teaspoon oregano
1 teaspoon chopped parsley
Few hot pepper flakes or few drops hot sauce
2 tablespoons red wine (optional)
1 pound spaghetti
1 tablespoon butter or oil
1/2 cup Parmesan cheese
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.
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