1 hr 5 mins
Mrs. Hughes's Note:
I got this recipe from Woman's Day magazine October 2009 issue. We had all the ingredients on hand so we decided to give it a try and it was very good. This one has been placed in our "regularly visited" recipes box.
My Private Note
Units: US | Metric
- 2 lbs eggplants (11 cups)
- 2 tablespoons salt (for soaking the eggplant)
- 3 tablespoons olive oil
- 3 garlic cloves, chopped
- 1 lb tomato, ripe, peeled (optional)
- 2 tablespoons tomato paste (I used about 4)
- 12 ounces spaghetti or 12 ounces spaghettini
- oil (for frying)
- 1/4 cup basil, chopped
- 1/4 cup parmesan cheese or 1/4 cup ricotta salata, grated
- 1Put eggplant into a colander over a plate. Sprinkle with 2 tablespoons salt; toss. Set aside to drain 30 minutes. Rinse and pat dry with paper towels.
- 2Bring a large pot of slightly salted water to a boil.
- 3Meanwhile, heat olive oil in a large nonstick skillet. Add garlic and cook 1 to 2 minutes over medium-low heat until light golden. Add tomatoes and tomato paste; cook 15 minutes, stirring occasionally, until tomatoes soften and sauce is slightly thickened.
- 4Meanwhile, when water comes to a boil, add pasta an cook as package directs.
- 5While pasta cooks, heat 1/2 inch vegetable oil in another large skillet (you'll use about 2 cups of oil). Add eggplant and fry until golden, about 8 minutes. Remove with a slotted spoon to paper towels to drain. Stir eggplant into tomato sauce.
- 6When pasta is cooked, reserve 2 tablespoons pasta cooking water, then drain. Return pasta to pot. Stir in sauce, reserved water, basil and cheese. Season with salt, pepper if desired.
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Nutritional Facts for Spaghetti With Eggplant & Tomato Sauce
Serving Size: 1 (464 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 498.7
- Calories from Fat 123
- Total Fat 13.7 g
- Saturated Fat 2.8 g
- Cholesterol 5.5 mg
- Sodium 3656.7 mg
- Total Carbohydrate 79.4 g
- Dietary Fiber 10.9 g
- Sugars 7.9 g
- Protein 16.4 g