Spaghetti With Eggplant And Tomato Sauce Recipe
- 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.
Ingredients
- 1 onion, chopped
- 2 garlic cloves, minced
- 6 tbsps. olive oil
- 3 lb. canned plum tomatoes including the juice
- 2 lb. eggplant
- 1 lb. spaghetti
Sauce
- 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
Filling
- Fresh basil sprigs
Final Enrichment:
- 2 tbsps. good-quality port
- 2 tbsps. unsalted butter
Serving
For plating
- Special equipment: cheesecloth; a deep-fat thermometer
For assembly
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
Directions
- 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.
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- 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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- 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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- 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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- 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 |