Spaghetti with Eggplant

Posted by Vanessa in Cooking, January 14, 2011

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The last pasta dish I posted from How To Cook Everything was yummy.  But this one is out of this world.  For something you can easily whip up for lunch, I’m pretty sure I could eat this everyday.  I modified the original recipe a bit to make it something quicker to get on the table, especially in the middle of the day when things seem to get a little crazy right before the little birds’ naptime.

Give this one a try!

Spaghetti with Eggplant

recipe adapted from How To Cook Everything by Mark Bittman
  • Prep Time: 10 minutes.
  • Cook Time: 20 minutes.
  • Ready in 30 Minutes.
  • Makes: 4 Servings
  • 1 medium eggplant
  • salt to taste
  • 1/2 to 3/4 cup olive oil
  • 1 tablespoon minced garlic
  • 1/2 teaspoon crushed red pepper flakes, or to taste
  • 2 cups fresh or canned (drained) plum tomatoes, roughly chopped, or 1 pint grape tomatoes, halved
  • 1 pound spaghetti, angel hair or linguine pasta
  • fresh parsley, minced, for garnish
  • Peel the eggplant if you would like to; cut it into 1/2-inch thick slices and then cut the slices into 1/2-inch strips.
  • Bring a large pot of water to a boil.
  • Place 1/4 cup of oil in a large skillet over medium heat. When the oil shimmers, put the eggplant into the pan. Regulate the heat so the eggplant does not burn and add oil if needed. About 3 minutes into eggplant cooking, add the tomatoes, garlic, red pepper flakes and salt to taste. Cook, stirring occasionally, until the tomatoes break up some and the mixture becomes saucy, 10 to 15 minutes. Meanwhile, salt the boiling water and cook the pasta.
  • When the sauce is done, taste and adjust seasonings as necessary. Drain the pasta when it is al dente and combine it with the sauce in a warm bowl. Garnish with some grated Parmesan cheese if you would like and serve.

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