Snappy Eggplant Spaghetti

Name: Snappy Eggplant Spaghetti
Ingredients: 1 medium onion, chopped; 2 tablespoons olive oil; 1 garlic clove, minced; 3-1/2 cups tomato juice; 1 small eggplant, peeled and cubed; 1 medium green pepper, chopped; 16 large pitted ripe olives, finely chopped; 1/4 cup minced fresh parsley; 2 tablespoons minced fresh basil or 2 teaspoons dried basil; 1 teaspoon salt; 1/4 teaspoon crushed red pepper flakes; 1 package (1 pound) spaghetti; 1 pound red snapper or grouper fillets, cut into 1-inch cubes

13 ingredients

2 steps

Ingredients

1 medium onion, chopped
2 tablespoons olive oil
1 garlic clove, minced
3-1/2 cups tomato juice
1 small eggplant, peeled and cubed
1 medium green pepper, chopped
16 large pitted ripe olives, finely chopped
1/4 cup minced fresh parsley
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 package (1 pound) spaghetti
1 pound red snapper or grouper fillets, cut into 1-inch cubes

Directions

1

In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato juice; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add the eggplant, green pepper, olives, parsley, basil, salt and red pepper flakes. Cover and simmer for 20 minutes.
2

Meanwhile, cook spaghetti according to package directions. Add fish to eggplant mixture; cover and simmer 10 minutes longer or until fish flakes easily with a fork. Drain spaghetti; serve with fish mixture.