Eggplant Spaghetti

Name: Eggplant Spaghetti
Ingredients: 1 eggplant (1 to 1 1/2 lb.), cut in 1-inch cubes; 1/2 c. finely chopped onion; 1 clove garlic, crushed; 2 Tbsp. chopped fresh parsley (optional); 1 (16 oz.) can stewed tomatoes; 1 (6 oz.) can tomato paste; 1 tsp. salt; oregano to taste; 1 tsp. sugar; 1/2 c. oil; 1 lb. cooked spaghetti; grated cheese

12 ingredients

6 steps

Ingredients

1 eggplant (1 to 1 1/2 lb.), cut in 1-inch cubes
1/2 c. finely chopped onion
1 clove garlic, crushed
2 Tbsp. chopped fresh parsley (optional)
1 (16 oz.) can stewed tomatoes
1 (6 oz.) can tomato paste
1 tsp. salt
oregano to taste
1 tsp. sugar
1/2 c. oil
1 lb. cooked spaghetti
grated cheese

Directions

1

In large skillet, heat oil on medium heat.
2

Add eggplant, onion, garlic and parsley.
3

Cook until transparent and tender (about 5 minutes).
4

Stir in tomatoes, tomato paste, salt and sugar.
5

Reduce heat and simmer 45 minutes, stirring occasionally. Serve over spaghetti and sprinkle with cheese.
6

Makes 6 servings.