Spaghetti With Eggplant (Aubergine) Sauce

Total Time
50mins
Prep 15 mins
Cook 35 mins

tasty dish

Ingredients Nutrition

Directions

  1. In a large saucepan, heat olive oil over medium heat.
  2. Add onion and garlic; cook until onion is soft.
  3. Stir in bell pepper, eggplant, tomatoes, wine, basil, and oregano.
  4. Season with salt and pepper, if desired.
  5. Reduce heat, cover and simmer 30 minutes.
  6. Serve sauce over spaghetti.
Most Helpful

5 5

I also roasted the eggplant as others have suggested. Added more onion and garlic because we like them. Didn't have any red wine open so I used some dry vermouth which worked fine. Based on another recipe I looked at before deciding on this one, I also added some capers and olives. Really good - DH liked it a lot.

4 5

This was very tasty! I also roasted the eggplant, and cooked in the slowcooker on low @ 7-8 hours. I added the whole green pepper, 4 garlic cloves, and a cup of wine, and a can of tomato paste. The only reason its 4 stars instead of 5 is because after 4 hours, the consistency looked brothy and i like it thick, hence the tomato paste. then a tablespoon of sugar to cut the acidity, but the flavor was wonderful!

5 5

This is a culinary delight! I used this recipe but added a few items from another recipe namely, a small can of tomato paste and I used white wine instead of red because that's what I had opened - absolutely delicious over pasta. I also roasted the eggplant as suggested by Caroine Cooks but didn't put it in the food processor.