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    You are in: Home / Recipes / Spaghetti With Tomato and Aubergine (Eggplant) Sauce Recipe
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    Spaghetti With Tomato and Aubergine (Eggplant) Sauce

    Spaghetti With Tomato and Aubergine (Eggplant) Sauce. Photo by Enjolinfam

    1/2 Photos of Spaghetti With Tomato and Aubergine (Eggplant) Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    15 mins

    1 hrs 15 mins

    Girl from India's Note:

    I had made this for a party at mt best friend's home (who is a vegetarian) from the cookbook Catwalk Cuisine. It was a hit! Called Pasta Puttanesca by the author

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut aubergine into cubes and sprinkle with salt.
    2. 2
      Drain and pat dry after 15-20 mins Heat oil for frying aubergine in a frying pan and shallow fry till golden brown Drain and set aside Heat virgin olive oil in a pan, add garlic, chilli flakes or chillies and cook for a minute or till garlic just begins to turn colour.
    3. 3
      Mix in olives, capers, tomatoes, puree and dried seasoning or fresh herbs Season with salt and pepper to taste Cover pan and cook sauce on low heat for 30-35 minutes.
    4. 4
      or till tomatoes are cooked through and sauce has thickened Add fried aubergine cubes and remove from heat.
    5. 5
      Cook spaghetti according to packet instructions.
    6. 6
      Drain and add spaghetti to sauce Add basil leaves and toss pasta in sauce till well coated Serve immediately with grated Parmesan on the side.

    Ratings & Reviews:

    • on March 31, 2004

      55

      Wonderful! You can't ask for more flavour than this sauce provides. I've been making a similar one for years but this one is just perfect in its ingredients and proportions with lots of bold accents. One change I made was to add a hefty splash of a good red wine I have on hand - makes all the difference in the world for a flavourful red sauce. I have to say that I didn't use the Parmesan either. I crumbled some feta and sprinkled that over top and it was just unbelievable. This one is a keeper and I recommend that everyone try it!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 08, 2008

      55

      I LOVED this! Followed the directions except I didn't have any capers or dried red chili, and I used part of a red bell pepper. Tasted great, and DH says I'm going to make it again. Thanks for this fantastic recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 10, 2008

      55

      delicious!! i didnt add the olives (they are not my favorite), and i had no capers. the meal turned out perfectly! i made it for my mama's birthday party tonight, it was a hit!

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

    Read All Reviews (5)

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    Nutritional Facts for Spaghetti With Tomato and Aubergine (Eggplant) Sauce

    Serving Size: 1 (300 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 518.7
     
    Calories from Fat 120
    23%
    Total Fat 13.4 g
    20%
    Saturated Fat 1.9 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 298.2 mg
    12%
    Total Carbohydrate 86.0 g
    28%
    Dietary Fiber 9.0 g
    36%
    Sugars 9.0 g
    36%
    Protein 15.4 g
    30%

    The following items or measurements are not included:

    dried Italian seasoning

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