I just saw this recipe in the Woman's Day Magazine. It sure looks yummy!! I'm going to make it next week, hope its tasty. And its a perfect way to use some of our homegrown garden tomatoes
Spaghetti with Eggplant and tomato sauce
Active Time: 15 minutes
Total Time: 1 hour 5 minutes
2 lb eggplant, diced (11 cups)
2 Tbsp salt (for soaking eggplant)
3 Tbsp olive oil
3 garlic cloves, chopped
1 lb ripe tomatoes, peeled (if desired), seeded and chopped
2 Tbsp tomato paste
12 oz spaghetti or spaghettini
Oil for frying
1⁄4 cup chopped basil
1⁄4 cup grated ricotta salata orParmesan (see Tip)
Freshly ground black pepper and salt, preferably sea salt, to taste
1. Put eggplant into a colander over a plate. Sprinkle with 2 Tbsp salt; toss. Set aside to drain 30 minutes. Rinse and pat dry with paper towels.
2. Bring a large pot of lightly salted water to a boil.
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. Meanwhile, when water comes to a boil, add pasta and cook as package directs.
5. While pasta cooks, heat 1⁄2 in. 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. When pasta is cooked, reserve 2 Tbsp pasta cooking water, then drain. Return pasta to pot. Stir in sauce, reserved water, basil and cheese. Season with salt, pepper if desired.
Maxine’s Tip: Ricotta salata is cheese made from sheep’s milk that is salted and aged. Aged pecorino or feta cheese can be used instead.
Yield 4 servings
Amount Per Serving
Total Fat 21g
Saturated Fat 4g
Total Carbohydrates 89g
Dietary Fiber 10g