Spaghetti With Eggplant (Aubergine) Sauce

"tasty dish"
 
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photo by Caroline Cooks photo by Caroline Cooks
photo by Caroline Cooks
Ready In:
50mins
Ingredients:
11
Serves:
4
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ingredients

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directions

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

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Reviews

  1. irishiz
    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.
     
  2. chefboyar-Dee
    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!
     
  3. Pineapple
    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.
     
  4. Caroline Cooks
    OMG, Dancer, is this sooo good. Two changes: I sliced & roasted the eggplant in the oven*425F.* for 15 min; then pureed in food processor and I cooked it in the crock pot for 6 hours.Absolutely to die for. Have leftovers to freeze for later. YUM! Thanks a bzillion for posting. Caroline
     
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