Description
A delightful dish combining hearty eggplant with a rich tomato base, offering a blend of tradition and flavor.
Ingredients
1 large eggplant, diced
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 can diced tomatoes (14 oz)
2 tablespoons tomato paste
1 teaspoon dried oregano
Salt and pepper to taste
12 oz spaghetti or pasta of choice
Fresh basil leaves for garnish
Instructions
Toss diced eggplant with salt and let sit for about 15 minutes.
Rinse and dry eggplant, then sauté with onion and garlic in olive oil.
Add tomatoes, tomato paste, oregano, salt, and pepper. Simmer for 15 minutes.
Cook pasta according to package instructions.
Combine pasta with sauce, garnish with basil, and serve.
Notes
Consider whole-wheat pasta for added nutrition
Add spinach for color and nutrients
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 320
- Fat: 5g
- Carbohydrates: 53g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: eggplant pasta, Italian, quick dinner