Spaghetti with Roasted Eggplant “Bolognese”

Name: Spaghetti with Roasted Eggplant “Bolognese”
Yield: . Serving
Ingredients: 1 medium eggplant; 1 bay leaf; 1 teaspoon coarse kosher salt; 1 teaspoon chopped rosemary, oregano, or both; 2 tablespoons + 2 teaspoons extra-virgin olive oil; 12 ounces spaghetti; 2 garlic cloves, minced; Grated Parmigiano-Reggiano cheese; 28 ounce can whole peeled tomatoes, pulsed a few times in a food processor or blender

Spaghetti with Roasted Eggplant “Bolognese” was pinched from <a href="http://www.ivillage.com/spaghetti-roasted-eggplant-bolognese/3-r-367032" target="_blank">www.ivillage.com.</a>

"Eggplant stands in for the ground beef in this substantial vegetarian main dish. Be sure to serve it with plenty of grated cheese on the side...."

INGREDIENTS

•

1 medium eggplant

•

1 bay leaf

•

1 teaspoon coarse kosher salt

•

1 teaspoon chopped rosemary, oregano, or both

•

2 tablespoons + 2 teaspoons extra-virgin olive oil

•

12 ounces spaghetti

•

2 garlic cloves, minced

•

Grated Parmigiano-Reggiano cheese

•

28 ounce can whole peeled tomatoes, pulsed a few times in a food processor or blender

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes