Total Time
1hr
Prep 20 mins
Cook 40 mins

A Cooking Light recipe of a classic Sicilian pasta sauce. I've got eggplants and tomatoes planted this year and can't wait to make this!

Ingredients Nutrition

Directions

  1. Place oil and garlic in a large skillet; cook over medium-high heat 30 seconds or until garlic begins to sizzle.
  2. Add tomato and salt; cook 15 minutes or until liquid has evaporated.
  3. Add the eggplant; cover, reduce heat, and cook 15 minutes or until eggplant is tender.
  4. Stir in basil; set aside.
  5. Cook pasta in boiling water 9 minutes; drain.
  6. Toss with sauce and cheese.
  7. Serve immediately.

Reviews

(1)
Most Helpful

This was absolutely delicious!!! My husband and I enjoyed this so much! And it made a ton, enough to feed us both for dinner for 3 days! We like garlic a lot, so we used 5 cloves of garlic, roma/plum tomatoes and eggplant from the farmers market, and whole wheat thin spaghetti. It was so easy to make, and so good! I did add some dried basil since I ran out of fresh. I had a little less than 1/4 c. of fresh, and about 1 tsp of dried. It was very fresh and comforting. I swear, fresh mozzarella really makes a difference in flavor compared to pre-shredded. Thank you for posting this awesome recipe!

vegwifeyshan April 29, 2008

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