• Ingredients: 21
  • Serves: 4

Spaghetti with eggplant and tomato sauce with onion, chopped, garlic cloves, minced, olive oil, canned plum tomatoes including the juice, eggplant, spaghetti.



  • 1/4 cup olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1/4 tsp. dried crushed red pepper
  • 2 28-ounce cans Italian plum tomatoes, chopped in processor with juices
  • 1 cup chopped fresh basil


  • Fresh basil sprigs

Final Enrichment:

  • 2 tbsps. good-quality port
  • 2 tbsps. unsalted butter


  • 1/2 cup butter
  • Freshly grated Parmesan cheese
  • Fresh Italian parsley sprigs

For plating

  • Special equipment: cheesecloth; a deep-fat thermometer

For assembly


  1. Step 1 In a large heavy saucepan cook the onion and the garlic in 2 tablespoons of the oil over the moderately low heat, stirring occasionally, until the onion is softened, add the tomatoes with the juice, and simmer the sauce, uncovered, breaking up the tomatoes and stirring occasionally, for 15 minutes, or until it is thickened.

    For this step you will need

  2. Step 2 While the sauce is simmering, cut the eggplant into 1/2-inch dice, divide it between 2-jelly-roll pans, and drizzle it with the remaining 4 tablespoons oil.

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  3. Step 3 Bake the eggplant on the upper and lower racks of a preheated 400°.F. oven for 10 minutes, stir it and switch the pan positions in the oven.

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  4. Step 4 Bake the eggplant for 10 minutes more, or until it is very tender and golden, and stir it into the sauce with salt and pepper to taste.

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  5. Step 5 In a kettle of boiling salted water boil the spaghetti until it is al dente and drain it well.

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Nutrition information

Calories 730 Carbohydrates 114 g (38%)
Fat 23 g (36%) Protein 21 g (41%)
Saturated Fat 3 g (16%) Sodium 30 mg (1%)
Polyunsaturated Fat 3 g Fiber 16 g (64%)
Monounsaturated Fat 15 g Cholesterol 0