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!
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 1⁄2 lbs coarsely chopped peeled tomatoes (about 2 cups)
- 1 teaspoon salt
- 1 lb eggplant, peeled and cut into 1/2-inch cubes (about 4 cups)
- 1⁄4 cup thinly sliced fresh basil
- 3⁄4 lb uncooked spaghetti
- 6 ounces fresh mozzarella cheese, cut into 1/4-inch cubes (about 1 cup)
- Place oil and garlic in a large skillet; cook over medium-high heat 30 seconds or until garlic begins to sizzle.
- Add tomato and salt; cook 15 minutes or until liquid has evaporated.
- Add the eggplant; cover, reduce heat, and cook 15 minutes or until eggplant is tender.
- Stir in basil; set aside.
- Cook pasta in boiling water 9 minutes; drain.
- Toss with sauce and cheese.
- Serve immediately.
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!