Spaghetti with Eggplant and Tomato Sauce

IMG_7025This recipe is from page 90 of The Eating Well Cookbook. I really enjoyed it. It makes 6 servings.

 

 

 

 

 

 

Spaghetti with Eggplant and Tomato Sauce

1 pound eggplant, peeled and cut into 1/2″ dice
1 teaspoon salt
2 tablespoons olive oil
4 cloves garlic, minced, or more to taste
1 small onion, minced
3 pounds fresh tomatoes, peeled, seeded and chopped
3 tablespoons tomato paste
2 tablespoons chopped fresh basil
3/4 pounds whole wheat spaghetti

Preheat the oven to 450F. Dice eggplant, sprinkle with salt and let sit in a colander for 30 minutes, Rinse and shake dry in a kitchen towel. Place in a lightly oiled 9×13 inch baking dish and toss with 1 tbsp olive oil. Cover tightly and bake for 30 to 35 minutes, or until tender. Meanwhile, make the tomato sauce: saute garlic and onions in a Dutch oven in the remaining tbsp oil over low heat, about 9 minutes, or until onions just turn golden. Add tomatoes and tomato paste. Simmer, uncovered over medium heat stirring often, for 55 minutes, or until thickened. Stir in eggplant and basil. Season with salt and pepper. Heat through while the pasta cooks. In a large pot of boiling water, cook the pasta until it is tender but still firm. Drain and toss with sauce.

By my calculations – per serving – Calories: 315, Total Fat: 7.3g, Sat. fat: 1.3g, Carbs: 59.1g, Fiber: 12.3g, Protein: 12g

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