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    You are in: Home / Recipes / Spaghetti With Roasted Eggplant and Cherry Tomatoes Recipe
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    Spaghetti With Roasted Eggplant and Cherry Tomatoes

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Sharon123's Note:

    A Tyler Florence recipe from How To Boil Water-Everyday Perfection. Need I say more?

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    Units: US | Metric

    Tomato Sauce


    1. 1
      Make the tomato sauce:.
    2. 2
      Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 7-10 minutes until the vegetables are soft but not browned. Add the tomatoes, crushing them in your hand to break them up. Add the basil and sugar, if using and season with salt and pepper.
    3. 3
      Cook until the sauce is reduced and thickened, about 10 minutes.
    4. 4
      Preheat the oven to 425 degrees F.
    5. 5
      Cut the eggplants crosswise into 1/2" thick rounds and put them in a large bowl. Add the garlic, salt, and pepper, and drizzle liberally with olive oil. Toss to coat, drizzling in more oil if you needed. Arrange the slices in a single layer on a baking sheet and roast 20 minutes until eggplants are very tender.
    6. 6
      While the eggplants are roasting, bring a large pot of salted water to a boil for pasta. About 5 minutes before the eggplants are done, drop the pasta into the boiling water and cook until al dente, 6-8 minutes. Drain. Bring the tomato sauce to a simmer and pour it into a large pasta bowl.
    7. 7
      Add the drained spaghetti and stir to coat with the sauce. Fold in the eggplants and the cherry tomatoes. Add the cheese, basil and red pepper flakes and another drizzle of oil, and toss gently.
    8. 8
      Serve immediately and pass extra cheese at the table. Enjoy!

    Ratings & Reviews:

    • on February 03, 2009


      First time making anything with eggplant. Delicious! But 4 servings? There were four of us eating and we barely made a dent. Thanks for sharing.

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    • on May 14, 2008


      YUM! Dh said it was very Sicilian. I cubed the eggplant before roasting. The cherry tomatoes softened perfectly. Deeeeelicious!! The eggplant made it very substantial & the cherry tomatoes & fresh basil kept it very fresh. This is a keeper. I served this over rigatoni which worked very well. Made for Aussie recipe swap 5/08. :)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Spaghetti With Roasted Eggplant and Cherry Tomatoes

    Serving Size: 1 (910 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 710.3
    Calories from Fat 148
    Total Fat 16.4 g
    Saturated Fat 2.4 g
    Cholesterol 0.0 mg
    Sodium 529.0 mg
    Total Carbohydrate 124.1 g
    Dietary Fiber 18.0 g
    Sugars 21.9 g
    Protein 22.1 g

    The following items or measurements are not included:

    pecorino cheese

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