eggplant spaghetti
(2 RATINGS)
Eggplant and tomatoes go together beautifully. This recipe was born out of a need to use my bumper crop of white, purple, and asian eggplant. Very easy and very flexible. If you buy fresh and in season eggplant, it will never be tough or bitter. Too much oil will make eggplant mushy. With this in mind, there is no need to fear this tasty and gorgeous veggie.
No Image
prep time
30 Min
cook time
40 Min
method
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yield
2-4 serving(s)
Ingredients
- 1 ounce olive oil
- 1/2 small onion, finely chopped
- 1 medium bell pepper, any color, chopped
- 2 medium cloves of garlic, finely chopped
- 2 medium eggplant, or one large, purple or white, cubed
- 1-2 medium zucchini, sliced thinly or cubed
- several dash Italian seasoning
- 1 jar spaghetti sauce, I like Ragu, any flavor
- 1 dash sugar (optional)
- 1 package spaghetti noodles
- 1 dash salt (optional)
- several dash crushed red pepper (optional)
- 1 tablespoon butter (optional)
- - parmesan cheese
How To Make eggplant spaghetti
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Step 1Add olive oil to large sauce pan over medium heat.
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Step 2Add all the veggies and Italian seasoning. Saute until tender. (Since eggplant really absorbs oil, you can add more as needed, or a couple splashes of water, to prevent burning or sticking.
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Step 3While veggies are cooking, place a large pot of water on high heat to boil. When at a roiling boil, add salt (optional) and noodles (not so optional).
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Step 4Add jar of spaghetti sauce to veggies and stir well. Add more Italian seasoning if needed and sugar to cut acidity if needed. Lower heat to a simmer.
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Step 5Drain noodles when cooked to liking (I prefer al dente).
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Step 6I really enjoy a little butter in my sauce. Add butter and Parmesan cheese and stir until well-blended.
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Step 7Serve over noodles and top with more cheese!
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Step 8Variations: Brown some bacon, pancetta, or Italian sausage before adding veggies. Zucchini is a favorite but optional. Other nice additions include thinly sliced carrots, finely chopped Swiss chard, a fresh tomato, olives, you get the idea. I have never peeled an eggplant, nor have I ever salted one. I have never had a tough or bitter eggplant. Buy fresh and in season.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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