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.
1 ozolive oil
1/2 smallonion, finely chopped
1 mediumbell pepper, any color, chopped
2 mediumcloves of garlic, finely chopped
2 mediumeggplant, or one large, purple or white, cubed
1-2 mediumzucchini, sliced thinly or cubed
several dash(es)Italian seasoning
1 jar(s)spaghetti sauce, I like Ragu, any flavor
1 dash(es)sugar (optional)
1 pkgspaghetti noodles
1 dash(es)salt (optional)
several dash(es)crushed red pepper (optional)
1 Tbspbutter (optional)
How to Make Eggplant Spaghetti
- Add olive oil to large sauce pan over medium heat.
- Add 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.
- While 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).
- Add 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.
- Drain noodles when cooked to liking (I prefer al dente).
- I really enjoy a little butter in my sauce. Add butter and Parmesan cheese and stir until well-blended.
- Serve over noodles and top with more cheese!
- Variations: 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.