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Eggplant Tomato Sauce And Spaghetti
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1 medium eggplant, peeled and cut into 1-inch cubes
2 tablespoons flour
2 garlic cloves, minced
6 tablespoons olive oil
1 onion, chopped
2 (28 oz.) cans crushed tomatoes
1 (6 oz.) can tomato paste
6 leaves fresh basil, chopped
black pepper
1/2 teaspoon sugar
grated cheese
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Sprinkle eggplant cubes with flour and toss to coat well; set aside. In a large saucepan, heat oil and add eggplant. Brown lightly, stirring frequently. Remove eggplant to absorbent paper to drain. Place garlic and onion in the saucepan, adding a little more oil if necessary and cook until lightly browned. Stir in tomatoes, tomato paste, basil, pepper and sugar. Simmer gently, uncovered for 15 minutes , stirring occasionally. Add eggplant and heat gently, covered, 15 to 20 minutes or until eggplant is fork-tender. Serve over 1 pound spaghetti (cooked al dente) with Parmesan cheese.
Optional: Zucchini and carrots cut into 1-inch pieces added at the same time as eggplant. Good enough to serve as a side dish.
My husband prepared this dish last Sunday for dinner. He found the recipe in one of his cookbooks. This sauce can also be served over rice. We liked the sauce and will make it again.
Enjoy!
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Preparation Time: |
Serves: 4-6 |
| Recipe Origin: United States |
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Submitted by: |
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Nancy Carol Elder
Nebraska
United States |
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| This recipe has been viewed 3727 times. |
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