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    You are in: Home / Recipes / Spaghetti With Eggplant & Tomato Sauce Recipe
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    Spaghetti With Eggplant & Tomato Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    15 mins

    50 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.

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    Units: US | Metric


    1. 1
      Put 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.
    2. 2
      Bring a large pot of slightly salted water to a boil.
    3. 3
      Meanwhile, 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.
    4. 4
      Meanwhile, when water comes to a boil, add pasta an cook as package directs.
    5. 5
      While 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.
    6. 6
      When 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.

    Ratings & Reviews:


    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

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